In a cast iron skillet over medium high heat, add four tablespoons of butter and melt until frothy. Then sear the bison ribeye roast 3-4 minutes per side, until the outside is evenly browned. The bison roast will NOT be cooked through. Remove from the skillet and set aside.

Without cleaning the skillet, add the remaining four tablespoons of butter and melt. Then add the sliced onion and sauté for 20-30 minutes, until the onions are beginning to caramelize and are evenly golden brown.

Transfer the sautéed onions to the crock pot. Stir in the garlic, soy sauce, thyme and onion broth. Place the bison roast into the crock pot and press it down so it is mostly covered with onions and broth. Cook on HIGH for 4 hours; or on LOW for 6 hours.

After the initial long cook time, take the roast out of the crock pot and slice it into chunks. Place the sliced up bison roast back into the crock pot and continue to cook on HIGH for 1 hour; or on LOW for 2 hours.

About 20 minutes prior to the meat being done, prepare the baguettes by slicing horizontally down the center of each baguette. Place the desired amount of provolone on each opened baguette. Toast in the oven at 350°F for 5-10 minutes, until the provolone is melted.

Use a ladle to skim the broth from the crock pot into ramekins for dipping. With tongs, place the desired amount of bison onto each sandwich. Then use a fork to scoop out onions to put on top. Serve hot with a side of broth for dipping. Enjoy!

Preheat the oven to 325 F. Rub bison ribeye generously with salt and pepper. Place onto a baking sheet and tent the ribeye with foil. Roast for 45-60 minutes, until the internal temperature reaches 135 F for rare, 145 F for medium rare and 160 for well done.

Meanwhile, saute the onions in butter in a cast iron skillet over medium high heat for 20-30 minutes until golden browned and caramelized. Stir in the soy sauce, garlic, thyme and onion broth. Simmer while the ribeye finishes cooking.

Remove the ribeye from the baking sheet and set aside to rest, tented under the foil. Pour the drippings into the large stock pot with the onion broth and bring to a rolling boil.

Ladle some onion broth into ramekins to cool for dipping. In a separate skillet, perform a reverse sear on the bison ribeye – about 2-4 minutes per side, including the ends – so that the bison ribeye is evenly browned on all sides.

Slice the ribeye into thin pieces and place into the onion broth. Continue to simmer for 15-20 minutes.

While the dip simmers, prepare the baguettes by slicing lengthwise down the center. Place the desired amount of provolone cheese onto each baguette and toast in the oven for 5-10 minutes, until the provolone is melted.

Assemble the sandwiches by using tongs to pick up pieces of bison meat and a fork to skim out onions for topping the sandwiches. Serve hot with a side of broth for dipping. Enjoy!