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.

Add some game to your sandwich game.

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

Method:

Freeze Bison Ribeye for 20 minutes and use a sharp knife to cut into thin slices. On a foil lined baking sheet. Toss your peppers in oil and season with a pinch of salt. Roast at 450 F° for 15-20 mins until blistered. Remove stems and deseed peppers. Set aside.

Heat up a tbsp of oil in a cast iron or pan or griddle and fry your onions until translucent, about 5-8 mins adding a pinch of salt, then set aside. Add another tbsp of oil and sear your bison for about 2 minutes, seasoning with salt and pepper to taste. Use a flat spatula and a bench scrapper, flip, and begin chopping the meat. Mix your onions and begin lining up the mixture in a row. Top with three slices of cheese, cover to let the cheese melt. Cut your hoagie roll open, leaving a hinge. Scoop cheesesteak mixture on your hoagie roll and top with long hots. Wrap sandwich in parchment paper or foil to steam for 5 minutes. Cut in half and enjoy.

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