Bison Steak Hoagie with Cheese, (Mexican Steak Torta)

Bison steak and cheese sandwich with queso blanco

Bison Steak Hoagie with Cheese, (Mexican Steak Torta)

This steak and cheese sandwich is made with tender shaved bison New York Strip steak, caramelized onions, roasted chile peppers and drizzled with lively queso blanco.

Course Main Course Sandwiches

Cuisine American/Mexican

Prep Time 15

Cook Time 15

Servings

Calories 502kcal

Author Lea Ann Brown

Equipment

Oven Proof Fry Pan French Steel Pan Works Great

Ingredients

1 1/2 pounds Bison New York Strip Steak
salt and pepper to taste
4 Tablespoons neutral oil Divided. Canola oil works well here
2 large onions sweet or yellow, sliced
4 Colorado Chile Peppers roasted, peeled and sliced
2 Torta Rolls or Hoagie Rolls
4 Tablespoons Queso Blanco to drizzle

Instructions

Preheat oven to 350 degrees.
Heat a fry pan over medium high heat. Once the pan is hot, add two tablespoons neutral oil. Once the oil is shimmering, add the sliced onion rings. Turn heat down to low. Cook onions until they start to brown. Stirring often. This should take 15 - 20 minutes. Remove onions from pan and set aside.
Season the steaks with salt and pepper. I also like sprinkling on some New Mexico Chile powder. Using an oven safe fry pan, heat the pan to medium high heat. Once the pan is hot, add the remaining two tablespoons of canola oil. Once the oil is shimmering, add the steaks. Keep heat to medium high and sear the steaks about 2 minutes per side. Or long enough to get a good brown sear on each side. Then move the pan to the oven and cook for about 8 minutes or until an internal temperature of 135 is reached. Use a meat thermometer. Remove the steaks and tent for about 10 minutes.
In the meantime, toast the bread. Brush the torta rolls with olive oil. Get a grill pan nice and hot and place bread oiled side down in the hot pan. Watch them close, the'll toast in no time. Set aside.
Build that sandwich. Using a very sharp knife, slice the steak as thin as you can possibly cut it. It should be so thin that its shaved. This will make the steak pieces easier to eat. Place good amount of sliced steak on the torta roll. Top with onions and sliced peppers. Drizzle with Queso blanco and dig in

Notes

This recipe makes two very large sandwiches. Cut each sandwich in half to serve 4 people.

Roasting Chile Peppers: I'm lucky to have a stash of pre-roasted Hatch and Pueblo chile peppers in my freezer. If you buy fresh peppers place them on a sheet pan and place them about 5 inches below the broiler. Turn them often until the chiles are charred. But not burnt. Remove the skin by using your fingers. Don't run the under water, you're washing away that smoky flavor. Remove top, seed pods and slice.

Queso Blanco: Queso blanco is super easy to make. Please take a look at my recipe for Queso Blanco Dip.

About Cooking Bison: Let the bison steaks set at room temperature for about 30 minutes. Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked. If you’re interested in learning more about the management of our American Buffalo and more recipes, visit the National Bison Association website. It’s a great resource for nutrition, cooking tips and more.

Grill Pan: Use a stove-top grill pan or a griddle to get those desirable grill marks when toasting bread.

Nutrition