Beef & Veggie Croissant recipe provided by the Certified Angus Beef® brand.

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Beef & Veggie Croissant

Makes 4 sandwiches

Thinly sliced mock tender chuck roast sautéed and tucked inside a buttery croissant with peppers, cucumber, and ranch dressing. Make this easy Beef & Veggie Croissant recipe for a flavorful lunch.

Ingredients:

  • 1 1/2 pounds Certified Angus Beef ® mock tender chuck roast
  • 1 green pepper, cut into thin matchstick strips
  • 1 red sweet pepper, cut into thin matchstick strips
  • 2 tablespoons vegetable oil
  • 2 tablespoons Italian dressing
  • 4 French butter croissants
  • Leaf lettuce
  • 1 cucumber, peeled and sliced
  • 4 tablespoons ranch dressing
  • Cherry tomatoes for garnish

Instructions:

  1. Partially freeze mock tender chuck roast to make it easier to slice. Slice roast thinly across grain.
  2. Sauté peppers in a non-stick skillet with 1 tablespoon vegetable oil until they start to get tender. Set aside.
  3. In large non-stick skillet, sauté roast slices in 1 tablespoon vegetable oil. When slices are done, remove from heat and add 2 tablespoons Italian dressing and salt and pepper to taste. Stir to coat evenly.
  4. Slice croissants in half. On bottom half place leaf lettuce, 1/4 portion of roast, peppers and cucumber slices; spread 1 tablespoon ranch dressing on top half of croissant to complete sandwich. Garnish with cherry tomatoes.

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