Bison Cheesesteak Sandwiches

  • by Omaha Steaks
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One of my favorite sandwiches is a Philly CheeseSteak. I just love all that melted cheese and tender meat. I knew I wanted to use these Bison Top Sirloins in a different way, other than just grilling and topping them with butter. Which also sounds delicious, but I was looking to do something different.

So when I thought of cheesesteak sandwiches, I was worried about getting the meat right. I decided that if I sliced the meat while still frozen, I could get it really thin. I was pretty much just shaving off the side, as thin as I could. You need to be sure and go against the grain when slicing the meat. Once you have it all shaved, I even recommend chopping it a little, just to make smaller pieces. They work best in sandwiches.

Along with sautéed peppers and onions, I think cheesesteak sandwiches need to have lots of pepper. In fact the only seasoning on these is salt and pepper. Super simple. When you have high quality meat, you don’t need to overwhelm it with lots of seasonings. Let the meat speak for itself.

Since bison is a fairly lean meat, you don’t want to overcook it. I suggest using a cast iron skillet on high heat, with a little oil, and then cooking it just beyond the pink stage. But you can always cook it how you like it. More rare or well done, according to your tastes. But once you have it where you want it, remove the pan from the heat so it holds in as much moisture as possible.


Bison Cheese Steak Sandwiches

Author: Leia Bushman


  • 4 6 oz. Omaha Steaks Bison Top Sirloin mostly frozen and sliced super thin
  • 1 green pepper, thinly sliced
  • 1 onion, thinly sliced
  • 5-6 sandwich rolls
  • 1 cup chopped mushrooms optional
  • salt and pepper- to taste
  • sliced American cheese or any other cheese you choose
  • oil for cooking


  • Let the bison steaks sit out on the counter for 20-30 minutes, then slice as thin as you can.
  • Shaving off each slice, going against the grain of the meat.
  • Set the meat aside.
  • Slice the peppers and onions, and mushrooms (if using) and heat in a hot cast iron skillet with 1 T of oil.
  • Heat till just tender, about 3-5 minutes, then remove to a bowl and set aside.
  • In the same skillet, cook the meat in 1 T of oil, until your desired amount of cooking is reached.
  • I recommend cooking until no pink remains, but the juices aren’t cooked out yet.
  • Season with salt and lots of pepper.
  • Add the peppers and onions back in with the meat.
  • Preheat oven broiler.
  • Spoon the steak mixture into the sliced sandwich rolls and top with a slice or two of cheese.
  • Place under the broiler until the cheese is melted and bubbly.
  • Serve while hot.

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