Bison Cheez Whiz Philly Pepper Cheesesteak

Posted by johngl

We’d already had a couple of dinners of Sous-Vide Bison Prime Rib and I was looking for something to do with some of the prime rib leftovers. Oh woe is me.

It didn’t take long to come up with a plan.

I sorta one-upped the Cheez Whiz Philly Cheesesteak that I did a while back. That one was really good.  This was excellent. The bison just adds an extra dimension to the flavor profile.

Just begin with your deli-sliced bison ribeye.

You might notice that this is pre-cooked. Yep. I took the hunk of that sous-vide prime rib and just sliced it up.  Philly’s get seriously seared anyway, so it doesn’t hurt any.

Next, I sprinkled a wee bit of salt on two sets of slices and then placed them on my ripp’n hot cast iron griddle.

Oh, yeah.  Wait a minute. I nearly forgot the onions.

Before I sliced up the meat, I put some chopped onions on so they would get all caramelized.

You can’t have a reasonably accurate reproduction of a Philly without caramelized onions.

I cooked them down until they looked like this:

Seasoned only with a little salt, these will caramelize pretty rapidly.

Okay, so now you can slap those delicious meat bundles on the griddle.  They’ll cook really fast, so hover over them.  The sizzle will just start to tone down — oh lordy, that smelled wonderful — and this is when they are ready to flip.

The most glorious spousal unit was kind enough to toast my buns and spread Cheez Whiz upon them. She has some unusual fetishes and I let her have her way with me most of the time.

I placed the seared meat upon the Cheez Whiz laden buns, then tossed some sliced sweet peppers upon the griddle.

The peppers only take about a minute to get a little browned on the super hot griddle.

I scooped up some peppers and scattered them about the surface of the meat. Then the caramelized onions joined the party.

Just to add a bit of moisture to the mix, I drizzled about a tablespoon of warmed bison stock (made from the juices the prime rib left behind in the sous-vide bag) over top the onions.

Capping the sammies off, we were ready to eat!

This was a great way to use up some leftover bison prime rib and I challenge anyone to make a better Bison Cheez Whiz Philly Pepper Cheesesteak sandwich. Tender and juicy meat dripping with goodness topped with caramelized onions and sweet peppers all on a toasty bun laden with Cheez Whiz.

Yum.