Steak Croque Madame

30 mins Prep Time

15 mins Cook Time

Written By

Vicky Tran

This decadent sandwich is a modification of the very classic French sandwich Croque Madame which also happens to be a modification of another sandwich: the Croque Monsieur. The Croque Monsieur, which literally translates to “ Mister Bite (or Crunch),” is essentially a chic and fancy grilled cheese. Sandwich bread is stuffed with sliced ham and cheese (usually Emmental or Gruyère) and griddled or pan-fried in butter until crisp on the outside. On some occasions, it is also finished in the oven with additional cheese on its exterior and even incorporating French mother sauce, béchamel. The ‘Madame’ version ups the ante on decadence by including a fried or poached egg on top as a finisher. Well, ever the gambler, I take this one step further by swapping out the sliced ham for pieces of sliced steak. Let’s be clear: I do not cook and slice a perfectly good piece of steak to make this sandwich, nor do I encourage anyone to do so, but rather this sandwich idea was born out of a desire to use up some leftover steak in a way that felt worthy of its price. Giving you undeniable steak and eggs vibes and demanding an immediate nap after its consumption, I’ve even made a version with regular sliced deli roast beef and yes, it is still a winner.

Ingredients

Steak Croque Madame

10 ounces steak (cut of choice), cooked and rested
4 slices sourdough bread
4 slices Gruyère
2 whole eggs
2 cups arugula (optional)
2 tablespoons unsalted butter, softened
2 teaspoons grainy Dijon mustard
Kosher salt, to taste
Fresh cracked black pepper, to taste
Preferred hot sauce (optional)

Béchamel

1 cup whole milk, warmed
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Pinch of freshly rasped nutmeg
Kosher salt, to taste

Directions

Steak Croque Madame

9 Steps

Step 1

To prepare the béchamel sauce, in a small sauce pot, melt the unsalted butter on medium heat then add in the all-purpose flour and mix to combine with a wooden spoon until an even paste-like consistency is formed. Add in the warm whole milk a few tablespoons at a time, stirring until smooth after each addition, until all of the milk is incorporated. Season lightly with the freshly rasped nutmeg as well as kosher salt. Set aside.
Step 2

Slice the cooked steak into approximately 1/8-inch thick slices.
Step 3

Begin assembling the sandwiches: lay 2 slices of sourdough bread down, divide the grainy Dijon mustard evenly onto both of these slices and spread evenly. Next, layer the sliced steak, then top each beef layer with 1 slice of Gruyère cheese.
Step 4

On the remaining two slices of sourdough bread, spread approximately 1/4 of the entire béchamel sauce on each, turn this over onto the beef and cheese layers.
Step 5

Heat an oven proof skillet on medium to medium-high heat and add in about 1⁄2 tablespoon of the unsalted butter and swirl until the entire bottom of the pan is coated. Carefully lay in the assembled sandwiches and rub the sandwiches around in the butter that is melted until it has all been absorbed by the bread slice and cook until golden brown. While this first side is cooking, spread about 1/4 tablespoon of the softened butter on each of the slices of bread that is facing upwards.
Step 6

Once the first side of the sandwich is browned, carefully flip over the remaining buttered side and cook until golden brown.
Step 7

Once the bottom side is golden brown, remove from the heat and divide the remaining béchamel sauce on the top of each sandwich and spread to cover. Top the béchamel with an additional slice of Gruyère and broil on low in a preheated oven until cheese is melted and bubbly, approximately 5-7 minutes.
Step 8

While the sandwiches are broiling, heat another pan and cook the eggs in the remaining butter until desired doneness is reached, season with salt and pepper.
Step 9

To finish the sandwiches: remove from the oven and top each with a cooked egg. Serve immediately with a side of arugula as well as hot sauce of choice.