The Mmmm Bison

Shaved bison ribeye courtesy of Chicago Game and Gourmet brings a fun spin to a classic Philly cheesesteak accompanied by the usual suspects, fried onions, Cooper's Sharp white American, and roasted long hots to bring some extra heat on a fresh seeded hoagie roll.

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Recipe Details:

Serves: 2

Cook Time: 30 minutes

Difficulty: Easy

Ingredients:

8 oz Bison Ribeye

6 slices White American Cheese (preferably @coopercheese )

1 cup diced white onion

2-4 long got peppers

Seeded hoagie roll

Olive oil

Salt and pepper to taste

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1. Preparation:

   • Freeze Bison Ribeye for 20 minutes.

   • Use a sharp knife to cut the frozen ribeye into thin slices.

2. Prepare Peppers:

   • Preheat the oven to 450°F.

   • Line a baking sheet with foil.

   • Toss peppers in oil and season with a pinch of salt.

   • Roast peppers in the preheated oven for 15-20 minutes or until blistered.

   • Remove stems and deseed the roasted peppers. Set aside.

3. Cook Onions:

   • Heat up a tablespoon of oil in a cast iron pan or griddle.

   • Fry onions until translucent (about 5-8 minutes) and add a pinch of salt.

   • Set the cooked onions aside.

4. Sear Bison:

   • Add another tablespoon of oil to the same pan.

   • Sear the sliced bison for about 2 minutes, seasoning with salt and pepper to taste.

   • Use a flat spatula and a bench scraper, flip the meat, and begin chopping it.

5. Assemble Cheesesteak:

   • Mix the cooked onions with the chopped bison, lining up the mixture in a row.

   • Top with three slices of cheese and cover to let the cheese melt.

6. Prepare Hoagie Roll:

   • Cut the hoagie roll open, leaving a hinge.

7. Assemble Sandwich:

   • Scoop the cheesesteak mixture onto the hoagie roll.

   • Top with the roasted long hots.

8. Steam and Serve:

   • Wrap the sandwich in parchment paper or foil to steam for 5 minutes.

   • Cut the sandwich in half and enjoy!