In a skillet on high heat, cook the ribeye 1 minute per side and season with salt and pepper while cooking. Remove from heat and set aside.
Cut the croissant in half and place it on a baking pan. Top bottom of croissant with half of the cooked ribeye. Add 1/2 of gruyere over the meat and broil for 3 minutes or until cheese is melted.
Remove the croissant from the oven and top with half of the ham + bacon + eggs + onion + olives + tomato + red pepper. Spread 2 TBSP of the garlic aioli in the inside of the top croissant and close the chivito.
Use the rest of the ingredients to make the 2nd sandwich. Enjoy!