Bison Chopped Cheese w/ Peppers

A stellar sandwich that can be ready in 10 minutes.

1 hoagie roll
15 minutes
Ethan Chlebowski

Ingredients

Spicy chopped cheese base

  • Baking spray, or oil
    a spritz
  • Ground bison
    180 g~1/3 lb
  • Salt
    a sprinkle
  • MSG
    a sprinkle
  • Garlic Powder
    a sprinkle
  • Onion Powder
    a sprinkle
  • Chili Powder
    a sprinkle
  • Smoked Paprika
    a sprinkle
  • Low-fat American cheese
    2 slices

Bread & extra toppings

  • Hoagie rolls
    1
  • Lettuce, thinly sliced
  • Tomatoes, thinly sliced
  • Hot cherry peppers, chopped
  • Pepperoncini Peppers, chopped

Method

Step 1: Sear the ground meat

Set a pan on medium-high heat and add a spritz of baking spray.

Once hot, add the ground bison to the pan and press down so it starts . Sprinkle over some salt, a pinch of MSG, some garlic powder, chili powder, smoked paprika, and a bit of onion powder then chop everything up with a spatula to let it cook through.

Step 2: Finish the meat mixture

Once the beef is cooked through, taste it and adjust with salt and seasonings as needed.

Pile it together in roughly the shape of the hoagie, then throw the sliced hot peppers and pepperoncini over the top followed by two slices of American cheese.

  • If the lean meat mixture is a bit dry, drizzle some of the pickled pepper juice over everything to add some moisture.

Step 3: Steam the bread

Place the bread on top of the meat and cheese mound to let the bread , the cheese melt, and the meat crisp up for one more minute.

Then, using a spatula to keep everything contained, flip the sandwich over so that the roll is on the bottom and the meat and cheese are on top. This will finish toasting and warming the bread.

Step 4: Finish & serve

To finish, top the beef and cheese mixture with some shredded lettuce. Then, add a few slices of seasoned tomatoes on top.

Transfer the roll to a sheet of aluminum foil and parchment paper and wrap everything up tightly. This will a bit and transform it into a true bodega experience.

Slice open the sandwich and enjoy.

“This recipe is part of the chopped cheese series, where I tweak the base framework to change the flavor profile or make it into a healthier weeknight meal.”

Ethan Chlebowski
Creator

Nutritional Information

entire recipe
Calories832
64g
35g
66g

Show macros split into…

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FAQ

What's up with the bison?

I wanted a higher protein, leaner version of the chopped cheese. Bison adds a slightly stronger, more interesting flavor, which I paired with extra spices and peppers. You can use any ground meat you want, however. If using a fattier blend, no need for the baking spray when searing it off.

Can I use mayo & other toppings?

Always. This recipe held the mayo to reduce the fat and used some of the cherry pepper and pepperoncini juice for moisture instead. If you don't like toppings, regular pickles would work just as well, or cooking some diced onions into the beef mixture for some and instead.