When you put tender bison steak strips, silky sautéed onions, and melted cheese together – all tucked into a buttery, toasted roll, you get this bison cheesesteak sandwich!
Recently, I was approached by Blackstone products about a cheesesteak collaboration. I was happy to join in the fun and create a sandwich to represent our state. Wyoming is is known for its herds of bison ( locals call them buffalo), and I decided to go with the state theme and throw some in a recipe. So, I picked up these bison sirloin steaks and had fun creating this delicious cheesesteak sandwich. I enjoyed it so much – I might just have to make some more bison recipes!
How to make Bison Cheesesteak Sandwich
First, place the steaks in the freezer for 30 minutes to get really chilled. This makes it easier to slice it thin. If you are using already frozen meat, then let it thaw in the fridge overnight so it is still firm and partially frozen when you slice it.
Next, slice up a large onion. I like thick slices, but you can slice or dice according to your preference.
Prep the meat
Then, slice up that meat. Slice across the grain and make the slices as thin as you can. I like to try for about 1/8th of an inch thick, but just do the best you can The important thing, is that you make them uniform in size, so they cook evenly.
Sauté the onions
Now, heat a cast iron skillet over medium heat and add oil. (you can use any heavy skillet) Fry the onions till they are soft and beginning to turn golden brown on the edges. Stir them often while frying. When the onions are done, put them on a plate and set aside.
Fry the bison meat
Add some more oil to the pan and turn to med-high heat. Add the bison meat. Spread it out as evenly as possible. Fry the meat quickly to desired doneness. I like to fry mine quickly on both sides, just until the pink is mostly gone but the juices haven’t fried off yet. This makes a very tender sandwich, easy to bite and chew. If you try to get a dark seared look, it may get too tough.
Add cheese and seasonings
Remove pan from heat. Season with some Cavender’s greek seasoning. Stir the onions back into the meat, and cover the meat with slices of cheese. Cover skillet with a large lid or piece of foil, and let it sit for 2 minutes to allow the cheese to melt.
Toast the rolls
While cheese is melting, heat a griddle or other large skillet over med-high heat. Slice 4 hoagie rolls and butter generously. Toast the rolls on the griddle. This is an optional step but really adds a layer off flavor and texture that sets this bison cheesesteak sandwich apart!
Assemble sanwiches
When the rolls are toasted, the cheese is melted, you are ready for the big moment! Divide that meat mixture into 4 equal parts and place it in the hot rolls. Serve warm to people you love!
Where to buy bison steak?
I found some at my local grocery store. (Safeway) But, I am in Wyoming where we raise bison! If you can’t find it in a store, you may need to order online.
Free Cheesesteak Recipe book
My bison recipe is in the Blackstone free ebook – be sure to grab your copy! Try several of the recipes and share on your social media channel with the hashtag #freethecheesesteak!
Bison Cheesesteak Sandwich
Ingredients
- 1 lb bison sirloin steak
- 1 large onion sliced
- 4 French Steak rolls or hoagie rolls
- 2 Tablespoons olive oil
- ½ tsp Cavender's all-purpose greek seasoning
- 4 slices pepper jack cheese
- 2 Tablespoons butter
Instructions
- Place the steaks in the freezer for 30 minutes to chill thoroughly.
- Slice the onion into thick slices.
- Remove the bison steak from the freezer, and slice into very thin slices.
- Heat a cast iron skillet over medium heat and add 1 Tablespoon olive oil. When the oil is hot, add the onions and stir them till soft and beginning to turn brown. When the onions are done, put them on a plate and set aside.
- Add some more oil to the pan and turn to med-high heat. Add the bison meat. Spread it out as evenly as possible. Fry the meat quickly on both sides, just until the pink is mostly gone but the juices haven't fried off.
- Season with Cavender's greek seasoning. Stir the onions back into the meat, and cover the meat with slices of cheese. Remove skillet from heat and cover skillet with a large lid or piece of foil, and let it sit for 2 minutes to allow the cheese to melt.
- While cheese is melting, heat a griddle or other large skillet over med-high heat. Slice 4 rolls and butter generously. Toast the rolls on the griddle. Divide the meat mixture into 4 equal parts and place it in the hot rolls. Serve warm.
Nutrition
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