Steak and Artichoke Croissant Sandwiches
1-1/2 to 2 lbs. flank steak
2 tsp. cooking oil (canola)
1 cup Italian dressing (Bernstein's Restaurant Style is best)
1 cup dairy sour cream ( not fat free or non-dairy type)
1 can water packed artichoke hearts or artichoke bottoms
4 large butter croissants
Begin at least 4 hours in advance or, preferably, the night before. Trim fat from flank steak and cut into strips approximately 1/2 inch wide and 3 inches long. In hot oil, brown the steak strips over medium high heat until they are cooked through and brown. Don't overcook or steak will be tough. Drain off any excess fat. Put steak strips in a 1-quart bowl and pour over the well-blended Italian dressing. Refrigerate for at least 3-1/2 hours or overnight. Open artichokes and drain off all liquid. Cut artichoke bottoms in fourths, artichoke hearts in half. If steak has not absorbed all of the Italian dressing, drain off any excess. Combine sour cream, artichokes, steak and mix thoroughly. This mixture will keep for some time if you want to refrigerate it until you are ready to assemble sandwiches. When ready to serve, carefully slice open the croissants and pile 1/4 of the steak/artichoke mixture inside each croissant.