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

Course Appetizer, Main Course
Cuisine American
Keyword Bison Ribeye
Prep Time 15 minutes
Cook Time 10 minutes
Rest Time 15 minutes
Total Time 40 minutes
Servings 4 Sandwiches


  • 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


  1. Season the bison ribeye steaks on both sides with salt and pepper. Allow to come to room temperature over 15 minutes.

  2. In a large bowl, toss the arugula with the vinegar until completely coated then set aside.

  3. Heat the vegetable oil in a skillet over medium-high heat. Add the butter and gently stir until the butter is melted.

  4. 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.

  5. 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.

  6. 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).

  7. 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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