This cheesesteak recipe is absolutely to die for. If you’re a traditional Philly cheesesteak fan, you might opt to leave off the green peppers and mushrooms. You could also substitute the provolone cheese for white American, or spray cheese if you really want to stick to an authentic recipe. The other way this sandwich has been altered from a traditional cheesesteak is with the use of bison ribeye rather than beef. Although I love our beef, I have a special affinity for our bison ribeyes. They’re incredibly good and I couldn’t resist using them for this recipe. You could easily substitute sirloin steak for a more cost effective option.
If You Like Beef, You’re Going To Love Bison
If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.
The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough – we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.
Free Range Bison, Raised The Way Nature Intended
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
- 1 lb bison ribeye steak
- 2 fresh hoagie rolls, buttered and toasted
- 1 tablespoon butter
- 2 tablespoons bison tallow
- ½ vidalia onion, sliced
- ½ green bell pepper, sliced
- 3-4 baby bella mushrooms, sliced
- Sea salt & freshly ground black pepper to taste
- 4 slices provolone cheese
- Mayonnaise to taste
- Slice the bison ribeye steak super thin against the grain. This is most easily done while the steak is partially frozen. Set the sliced ribeye aside to thaw completely before cooking.
- Heat a large cast iron skillet over medium heat. Cut the hoagie rolls ¾ of the way through to create an opening for the sandwiches. Generously butter the inside of hte rolls, then place them face down into the skillet to toast until golden brown. Set the toasted hoagies aside.
- Melt a tablespoon of bison tallow in the skillet. Add the sliced vidalia onion, green bell pepper and mushrooms. Sauté until lightly golden brown and the onions are tender and fragrant. Remove the cooked vegetables from the skillet and set aside.
- Add the remaining tablespoon of bison tallow to the skillet. Generously season the sliced ribeye steak with sea salt and freshly ground black pepper. Add the sliced and seasoned meat to the skillet and cook for approximately 2 minutes, stirring occasionally. Keep in mind that bison cooks more quickly than beef – we recommended cooking to no more than medium rare to enjoy the optimal flavor of this premium cut.
- Reduce the heat to low and add the cooked vegetables back into the skillet. Combine the veggies with the meat. Separate the mixture into two portions, one for each sandwich. Melt two pieces of cheese over the top of each portion. While the cheese is melting, spread mayonnaise as desired on the hoagie rolls. As soon as the cheese is melted, assemble the sandwiches by transferring the cheesesteak mixture into the prepared hoagie rolls.
- Enjoy immediately!
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As many as 60 million bison once roamed the plains. Supporting bison ranchers can help us increase their numbers to reach 1 million in our lifetime. Order Now: https://www.beckandbulow.com #buffalo #americanbuffalo #bison #americanbison #newmexico #santafe #landofenchantment #regenerativeagriculture #grassfinished #grassfed #carnivorediet #keto #carnivore #paleo #farmtotable #glutenfree #meatheals #beckandbulow #grassfedbeef #pastureraised
Our Team Is Here To Support You
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.