The idea is super easy. Slice the croissants in half lengthwise. Slice the chicken in thin strips (though not with the same knife or on the same surface -- and wash your hands frequently after touching the raw chicken). The steak was already sliced. I just cut the pieces in half so they'd fit on a croissant.
Place on a frying pan, with melted butter over a medium flame.
Then, using another frying pan, melt a little butter and toast the croissant halves.
Wit until the meat is brown on one side. Then flip the meat. Add slices of provolone cheese to melt.
They cook fast since the meat is sliced thin. Place meat on the croissants and there you go.
