Bison Ribeye Melts
These aren’t your average paninis; they’re cheesy bison melts.
These bison ribeye melts combine tender bison, a tangy burst of arugula, and a savory slice of provolone, all sandwiched between two slices of crunchy ciabatta bread and grill-pressed to perfection.
If you haven’t cooked with bison before, you’re in for a treat. It’s not just flavorful; it’s also a leaner and healthier protein choice compared to beef. Plus, bison is often raised in more sustainable conditions, making it a better option for the environment.
Got a picnic planned? These sandwiches are super portable and perfect for outdoor dining. Hosting a casual backyard get-together? Your guests won’t be able to resist them. And if you’re thinking about weekday lunches, they stay tasty for up to two days in the fridge.
Bison Ribeye Melts
Ingredients
- 2 Great Range Bison Ribeye Steaks
- 1/4 cup vegetable oil
- 2 tablespoons butter
- 2 teaspoons sea salt
- 2 teaspoons fresh cracked pepper
- 3 cup arugula
- 2 tablespoons Lambrusco vinegar (or you can substitute white wine vinegar)
- 4 sliced provolone cheese
- 1/4 cup horseradish
- 1/2 cup mayonnaise
- 1 loaf ciabatta bread
Instructions
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Season the bison ribeye steaks on both sides with salt and pepper. Allow to come to room temperature over 15 minutes.
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In a large bowl, toss the arugula with the vinegar until completely coated then set aside.
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Heat the vegetable oil in a skillet over medium-high heat. Add the butter and gently stir until the butter is melted.
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Sear the steaks on both sides until rare – about 2-3 minutes per side. Remove from the skillet and allow the steaks to rest for 15 minutes. Slice thinly against the grain.
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On each slice of ciabatta, spread about 1 tablespoon of mayonnaise. Then on each slice that will be a bottom half, flip it over and spread an additional tablespoon of horseradish so that one side has mayonnaise and the other has horseradish.
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Place a slice of provolone onto the bottom slice of ciabatta, followed by slices of ribeye, some arugula, and finally the top piece of bread (mayonnaise side up).
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Preheat a panini press or griddle on high heat and spray with cooking oil. Place each sandwich onto the griddle and press lightly until the cheese is melted – about 5-8 minutes per sandwich. Serve warm and enjoy! Wrap leftovers in parchment paper and store in the fridge for up to 2 days.
Recipe Notes
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