Golden, crispy on the outside and packed with juicy garlic-parmesan steak and melty cheese inside — this Garlic Parmesan Steak Croquette Bread combines soft homemade dough with a rich savory filling. Fried until perfectly crunchy, each bite is cheesy, flavorful, and seriously satisfying.
Springe zu RezeptWhy You’ll Love This Recipe
Crispy Outside, Cheesy Inside – panko coating creates an amazing crunch.
Juicy Steak Filling – garlic, parmesan, and spices give deep flavor.
Soft Homemade Dough – fluffy bread that fries beautifully.
Perfect Comfort Food – ideal as a snack, party bread, or main dish.
Serving Suggestion
Serve hot while the cheese is still melted inside. Perfect with garlic mayo, ranch dip, or a simple yogurt sauce. These croquette breads also pair great with a fresh salad or fries.
Pro Tips for Perfect Croquette Bread
Cut the steak very small – this keeps the filling juicy and evenly distributed.
Seal the dough tightly – prevents cheese from leaking while frying.
Let the filling cool slightly – hot filling makes shaping harder.
Don’t overcrowd the oil – fry in batches for an even golden crust.
Use panko crumbs – they give the best crunch compared to regular breadcrumbs.
Ingredients
For the Steak Filling
• 250 g steak, cut into very small cubes (you can do that with chicken, minced meet &co. if you dont have steak🫶🏼)
• 1 medium onion, finely chopped
• 2 garlic cloves, finely minced
• 35 ml heavy cream
• 30 g grated parmesan
• 180 g shredded cheese (mozzarella + emmentaler or any mix)
• Olive oil, for frying
• 1 tsp seasoning paste (optional)
Spices (1tsp each)
• Salt
• Black pepper
• Paprika
• Ground cumin
• Curry powder
• Garlic powder
For the Dough
• 300 g bread flour or wheat flour (type 550)
• 190 g warm milk
• 20 g sugar
• 6 g dry yeast
• 6 g salt
• 35 g softened butter
For the Coating
• Milk (for brushing)
• 1½ cups panko breadcrumbs
Oil, for frying
Instructions
Make the Dough
In a bowl or stand mixer, combine flour, warm milk, sugar, yeast, and salt. Knead for a few minutes until a rough dough forms, then add the softened butter and continue kneading for about 10 minutes until smooth and elastic. Cover and let the dough rest for about 1 hour until slightly risen.
Prepare the Steak Filling
Heat a little olive oil in a pan and sauté the chopped onion first until soft. Add the steak cut into tiny cubes and cook until lightly browned. Add garlic, spices, heavy cream, parmesan, and optional seasoning paste. Stir everything together until creamy and flavorful. Remove from heat and let the filling cool slightly.
Divide and Shape
After the first rise, divide the dough into 8 equal pieces (about 66 g each) and shape into balls. Let them rest for 10 minutes. Flatten each piece, add some shredded cheese, a portion of the steak filling, and a little more cheese on top. Close the dough tightly and seal well so nothing leaks during frying. Place onto a lightly floured tray and let rest for 30 minutes.
Coat and Fry
Brush each filled dough ball lightly with milk, then coat evenly in panko breadcrumbs. Fry in hot oil until golden brown and crispy on all sides. Remove and let drain briefly before serving.
GARLIC PARMESAN STEAK CROQUETTE BREAD
Zutaten
Method
Pro Tips for Perfect Croquette Bread
Cut the steak very small – this keeps the filling juicy and evenly distributed.Seal the dough tightly – prevents cheese from leaking while frying.Let the filling cool slightly – hot filling makes shaping harder.Don’t overcrowd the oil – fry in batches for an even golden crust.Use panko crumbs – they give the best crunch compared to regular breadcrumbs.- In a bowl or stand mixer, combine flour, warm milk, sugar, yeast, and salt. Knead for a few minutes until a rough dough forms, then add the softened butter and continue kneading for about 10 minutes until smooth and elastic. Cover and let the dough rest for about 1 hour until slightly risen.
- Heat a little olive oil in a pan and sauté the chopped onion first until soft. Add the steak cut into tiny cubes and cook until lightly browned. Add garlic, spices, heavy cream, parmesan, and optional seasoning paste. Stir everything together until creamy and flavorful. Remove from heat and let the filling cool slightly.
- After the first rise, divide the dough into 8 equal pieces (about 66 g each) and shape into balls. Let them rest for 10 minutes. Flatten each piece, add some shredded cheese, a portion of the steak filling, and a little more cheese on top. Close the dough tightly and seal well so nothing leaks during frying. Place onto a lightly floured tray and let rest for 30 minutes.
- Brush each filled dough ball lightly with milk, then coat evenly in panko breadcrumbs. Fry in hot oil until golden brown and crispy on all sides. Remove and let drain briefly before serving.