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A Jackson Hole, Wyoming Tradition

We've been committed to the craft of raising high-quality, responsibly-raised buffalo and elk meat for over seventy years

Buffalo Ribeye and Bleu Cheese Sandwich

Here’s a Buffalo Ribeye and Bleu Cheese Sandwich with Smoked Onions and Garlicky Baguette that is sure to please a crowd!

Serves: 4

  • 1 ea. JHBMCo. Buffalo Ribeye
  • 2 tsp. olive oil
  • 1 ea. baguette, split
  • 1 stick (4oz) butter, softened
  • 4 garlic cloves, minced
  • 1 ea. large, yellow onion (smoked)
  • 3/4 cup bleu cheese crumbles
  • Big ‘ole handful of baby arugula
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • S/P to taste

- Throw the whole/peeled onion in your preferred smoker for an hour to get a good smoke. Slice into thin rings when finished smoking

 Pre-heat a cast iron skillet on medium heat as well as the broiler of your oven

- Add 1 tsp olive oil to the skillet and sauté the onion rings until well caramelized. Add a pinch of salt to season.

 Mix the minced garlic and softened butter and spread onto both sides of the split baguette. Place on a sheet pan, butter side up.
When the onions are nicely browned and soft. Remove from pan and keep warm.

 Clean the skillet and return to the burner and heat to med/medium-high heat.

-  Season the ribeye with S/P, add 1 tsp. olive oil to the pan and cook the steak to the desired doneness. We always like a rare to medium-rare! Set aside to let rest.

-  Broil the baguette until golden and just starting to get toasty.
In a bowl, toss the arugula with the remaining Tbsp of olive and balsamic vinegar. Season with a small pinch of salt.

-  Slice the rested ribeye thinly.

-  Open up the toasty, garlicky baguette and spread the caramelized onions on the bottom half.

-  Layer the sliced ribeye, the bleu cheese crumbles, and the dressed arugula and cut it into 4 pieces.

Enjoy!


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