Ribeye Steak Croque Monsieur
Chef Jason
Rated 3.7 stars by 13 users
Author:
Chef Jason
Servings
2
Prep Time
15 minutes
Cook Time
25 minutes
Hey there, it’s Chef Jason! 🥩🍞 Ready to indulge in the ultimate comfort food? Say hello to the Ribeye Steak Croque Monsieur! We’re talking perfectly seared ButcherBox ribeye, layered with gooey melted cheese, and slathered with tangy Dijon mustard, all sandwiched between two slices of rustic, crispy bread. Oh, and don’t forget the rich, creamy béchamel sauce to take it to the next level of decadence. This is your classic French bistro sandwich, but elevated with a juicy steak twist—an absolute must-try for steak lovers! 🔥✨
Ingredients
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1 Butcher box Ribeye steak
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2 slices rustic bread (sourdough or your favorite)
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4 oz shredded cheese of choice (Chef suggestions: Swiss, Gruyere or Emmental)
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2 tbsp Dijon mustard
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1 tbsp butter
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1 tbsp of flour
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1/2 cup milk
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Balinese Truffle Salt
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Pepper
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Cutting board
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Knife
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Skillet or frying pan
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Spatula
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Small mixing bowl
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Whisk
Mise en Place 🔪
Directions
Prep 🥒
For Ribeye Steak 🥩
Heat a pan over medium-high heat.
Season the steaks with salt and pepper.
Cook the steaks for 3-4 minutes per side until medium-rare (or to your liking).
Remove from heat and let rest for 5 minutes before slicing.
For Béchamel Sauce 🍅
In the same pan, melt 1 tbsp of butter over medium heat.
Add the flour and whisk for about 1 minute.
Gradually whisk in 1/2 cup of milk, cooking until the mixture thickens (about 3 minutes).
Remove from heat and season with salt and pepper to taste.
How To Cook 🍳
Spread Dijon mustard on two slices of bread.
Layer sliced ribeye and shredded cheese on top.
Place another slice of bread on top to form a sandwich.
In the same pan, add a little butter and heat over medium heat.
Grill the sandwiches for 3-4 minutes on each side until golden brown and the cheese melts.
Slice the Croque Monsieur in half and serve hot!
Some of the cheese can be added to the bechamel, and then put on the sandwich before the first flip. You can also serve the bechamel on the side and to just put on as you go.