For A Better Philly Cheesesteak, Add A Taste Of France

Philly cheesesteaks are practically a religion in Philadelphia, sandwiches so iconic and legendary that they made Food Republic's list of must-try regional steak dishes. But when making them at home, pretty much anything goes, and no one is looking over your shoulder to stop you if you want to try some creative mash-ups. For example, have you ever thought to add a chic taste of France? There is any easy, fuss-free way to elevate these sandwiches and add an extra dimension of flavor and texture: Sub in croissants for sandwich rolls, and give your homemade cheesesteak a truly délicieux upgrade.

Picture it: the savory thin-sliced steak, soft, sauteed peppers and onions, and melty cheese, all encapsulated within a buttery, flaky croissant that lightly crunches as you take each bite. The best part is, croissants are widely available at many grocery stores, so you're not locked into making them yourself (by all accounts, a long and painstaking process) or even having to make multiple stops when buying the ingredients for your cheesesteaks. You can even get all the ingredients at economical Aldi because, in addition to carrying thin-shaved steak and cheese, the German grocery store carries both mini croissants, for cuter, dainty sandwiches, and larger-sized ones. But if you want to make the French version of these sandwiches extra special, we recommend picking up fresh croissants from a local bakery for their superior taste and texture.

It might surprise you how well the mash-up between Philly cheesesteaks and croissants works, but that's not even the tip of the iceberg for how much you can French-ify the sandwiches and come out with an even more delicious meal. First of all, no one says you have to use your store-bought or bakery-bought croissants exactly as they come. And what is more French than butter? Create a decadent, melted butter spread that you can brush onto the outsides, and then give them a quick toast in the oven. Or make a classic garlicky aioli to spread inside the cut-open croissants for an extra boost of flavor.

There's also the cheese that typically tops a cheesesteak. Melty provolone, white American, or even Cheese Whiz are all commonly found resting on the bed of thin-sliced beef and veggies, but you could elevate it with a French-inspired cheese sauce. You could create a béchamel or even a hollandaise (both of which are French mother sauces) for a truly decadent and velvety bite.

Finally, while the sliced peppers that are often included in cheesesteaks actually aren't found on the classic, Philadelphia-style version, fried onions are. So if you wanted to be a Francophile about it, you could instead give your onions a good, strong caramelization (they get such a treatment when making French onion soup) before they join the beef on your croissant or baguette.