Ingredients
Method
- Cut the baguette lengthwise.
- If using a cutting board, place the meat flat on the board. Shave it by cutting across the grain, holding a very sharp knife at a 45-degree angle and cutting the meat into slivers. If using a meat slicer, slice the meat across the grain on each stroke, then cut the shaved meat into 2- or 3-inch strips. The pieces should be much finer than if they were simply sliced.
- Heat a small skillet over medium heat. When hot, spray lightly with olive oil spray. Add the onion. Cook, stirring frequently, for 4 to 7 minutes, until tender and lightly caramelized. Remove from the pan and cover to keep warm.
- Turn the heat to high and add the meat shavings. Pull them apart with a couple of wooden spoons or spatulas so they brown evenly. Cook for 2 minutes, until the steak is just barely pink inside and lightly browned outside.
- Move all the meat to one side of the pan and reduce the heat to medium. Place the cheese over the meat.
- Place the open baguette, cut side down, on the empty side of the pan to toast until light golden brown. Open the baguette on a plate.
- When the cheese is melted, use a spatula to transfer the meat onto the baguette. Top with the onion, the peppers if desired, and ketchup if desired.
Nutrition
Notes
Opinions vary, but Gregg likes adding a good homemade mayonnaise.
Bison is lower in calories and unhealthy fat than pork, and leaner than beef. It is packed with B vitamins, omega-3 fatty acids, selenium, and CLA. Use lean leg of lamb or a good grass-fed beef if you can't find bison.
This recipe was saved as a draft and never published on Hallee the Homemaker.