The Horns Up Bison Philly Cheesesteak is a midwest twist on the classic Philly. Add some zing to the sandwich with this tasty wasabi mayo. This hoagie special is easy to make and super tasty.
- 4 Tablespoons vegetable oil
- ½ green pepper, chopped
- ¼ yellow onion, loosely chopped (about 3 ounces)
- 8 ounces bison top sirloin
- ½ teaspoon salt, plus more to taste
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 4 slices American cheese
- 2 hoagie rolls
- 4 Tablespoon mayonnaise
- 1-2 teaspoon wasabi
- Put Bison sirloin in freezer for about 20-40 minutes to stiffen a bit
- Thinly cut Bison sirloin against the grain into thin slices
- Add 2 tablespoons of oil to a nonstick skillet or Blackstone over medium heat
- Once heated, add green pepper, onion, salt, pepper, and garlic powder
- Saute until golden, remove and set aside
- Add remaining oil to pan and once warm, add Bison sirloin
- Cook until browned
- Re-add onion and green peppers and cook for 2-3 more minutes
- Separate into two different piles that will fit into a sandwich bun
- Add two slices of cheese to each and optionally cover the pan for just a minute to melt the cheese
- Using a spatula, add each pile to a hoagie or sub bun
- Top with Wasabi Mayo (see below)
For Wasabi Mayo:
- Mix mayo and wasabi
- When sauteing your onions, they should end up a light golden brown. So, this is just a bit past them being translucent.
- If you are using a Blackstone grill, just move them to an unheated side instead of removing them from the skillet until you are ready to add them back in.
- You can spoon or spread the wasabi mayo right onto the meat or bun. We add it to a small bottle to that squirted look.
- If you can't find bison sirloin, beef ribeye is a great (and classic) substitute.
Keywords: Bison Philly