Name: Black Garlic Butter Steak & Brie Croissant Melt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Gourmet
Ingredients: 2 large buttery croissants; 8 oz steak (ribeye, sirloin, or preferred cut); 4 oz brie cheese, sliced; 4 black garlic cloves; 2 tbsp unsalted butter, softened; Salt and pepper to taste; 1 tbsp olive oil or neutral oil for searing; Optional: 1/2 cup arugula or 1/2 cup caramelized onions

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A flaky croissant stuffed with tender steak, creamy brie, and rich black garlic butter is my idea of the perfect indulgent lunch or dinner. This melt combines luxurious flavors with satisfying textures, making it a true gourmet sandwich experience that's still simple enough to put together at home.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something unforgettable. The black garlic butter adds an earthy sweetness and umami kick that pairs beautifully with the brie’s richness and the croissant’s buttery layers. Whether I’m making it for a quick yet elegant meal or to impress guests, this croissant melt never disappoints. It’s comforting, flavorful, and wonderfully decadent.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Croissants, preferably large and buttery
Steak (ribeye, sirloin, or your preferred cut)
Brie cheese, sliced
Black garlic cloves
Unsalted butter, softened
Salt and pepper
Olive oil or neutral oil for searing
Optional: arugula or caramelized onions for added depth

Directions

I start by preparing the black garlic butter. I mash the black garlic cloves into a paste and mix them with softened butter until smooth and spreadable. A pinch of salt brings it all together.
I season the steak generously with salt and pepper, then sear it in a hot pan with a bit of oil until it reaches my preferred doneness—medium rare for me. After resting the steak for a few minutes, I slice it thinly.
I cut the croissants in half lengthwise and spread the black garlic butter on both the top and bottom halves.
On the bottom half, I layer the sliced steak and brie cheese. If I’m using arugula or caramelized onions, I add those now too.
I close the sandwich and place it in a hot skillet or panini press. I gently press and toast the croissant until the outside is golden and crisp and the cheese is melty and irresistible.
I slice it in half and serve immediately—while everything’s warm and gooey.

Servings and timing

This recipe makes 2 servings.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I like switching things up with a few twists:

Swap brie for camembert or a sharp cheddar for a bolder flavor.
Add a layer of Dijon mustard for a tangy contrast.
Use roasted mushrooms or sautéed spinach instead of steak for a vegetarian version.
Try mini croissants to make appetizer-sized melts for a party spread.

Storage/reheating

These melts are best enjoyed fresh, but if I have leftovers, I wrap them in foil and refrigerate them for up to 2 days. To reheat, I place them in a 350°F (175°C) oven for about 10 minutes until warmed through and the cheese is melty again. I avoid microwaving, as it makes the croissant soggy.

FAQs

What is black garlic, and where do I find it?

Black garlic is aged garlic with a sweet, savory, and slightly tangy flavor. I usually find it in gourmet food stores or the international aisle of larger supermarkets.

Can I use regular garlic instead of black garlic?

I wouldn’t recommend it for this specific recipe—black garlic has a unique flavor that really defines this dish. Regular garlic will give a much sharper and less sweet profile.

What type of steak works best?

I like using ribeye for its marbling and tenderness, but sirloin or flank steak also works well. Just make sure it's sliced thinly after cooking for easy biting.

Can I make this in advance?

I can prep the components (butter, cooked steak) ahead of time, but I recommend assembling and toasting the sandwich right before serving for the best texture.

Is there a good alternative to croissants?

If I’m out of croissants, I use brioche buns or crusty baguette slices. However, croissants provide the best combination of flakiness and richness.

Conclusion

This Black Garlic Butter Steak & Brie Croissant Melt is my go-to when I want something that feels fancy but is easy to pull together. The bold, buttery flavors and melty cheese nestled in a warm croissant make every bite worth savoring. Whether I’m treating myself or cooking for someone special, this recipe always delivers.

Black Garlic Butter Steak & Brie Croissant Melt

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings
Category: Lunch, Dinner
Method: Toasting, Pan Searing
Cuisine: Gourmet, American Fusion
Diet: Halal

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Description

A gourmet croissant melt featuring tender steak, creamy brie, and rich black garlic butter. This indulgent yet easy-to-make sandwich offers an unforgettable combination of flavors and textures.

Ingredients

2 large buttery croissants
8 oz steak (ribeye, sirloin, or preferred cut)
4 oz brie cheese, sliced
4 black garlic cloves
2 tbsp unsalted butter, softened
Salt and pepper to taste
1 tbsp olive oil or neutral oil for searing
Optional: ½ cup arugula or ½ cup caramelized onions

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Instructions

Mash the black garlic cloves into a paste and mix with softened butter and a pinch of salt.
Season steak with salt and pepper, sear in hot pan with oil to desired doneness (medium rare recommended), rest, then thinly slice.
Slice croissants in half lengthwise and spread black garlic butter on both halves.
Layer sliced steak and brie cheese on the bottom half. Add arugula or caramelized onions if using.
Close sandwich and toast in skillet or panini press until golden and cheese is melted.
Slice and serve immediately while warm and gooey.