Guinness-Marinated Bison Steak Sandwiches - Super Bowl Grilling Series

With the playoffs starting and the Super Bowl around the corner, our Super Bowl Grilling Series is back with recipes sure to score big with your friends and family.  

When you want to make a bold statement at your Super Bowl grill party, our Guinness-Marinated Bison Steak Sandwiches will impress your guests! This tantalizing shallow-fried recipe combines taste and texture to make any competition feel like a winner.

Get ready to fire up the tastebuds and grill with these mouthwatering sandwiches! Using Guinness and bison rib-eye creates the ultimate guilt-free steak sandwich because it's both low in fat and high in flavor. Plus, this easy-to-follow recipe can be prepared on the grill with an attached burner for just a few minutes. And remember- forks and knives are required for this gourmet game night grub.

So if you're looking to kick off Super Bowl festivities with bold flavor, grab our flavorful Guinness-Marinated Bison Steak Sandwiches for your playoff game day menu. Each bite will be captivating, bold, and delicious - everyone's a winner when you serve these sensational sandwiches!

Serves 8

Guinness-Marinated Bison Steak Sandwiches Ingredients

  • 1 cup Guinness beer or another stout variety
  • 1/2 cup finely chopped sweet onion
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons molasses (not blackstrap)
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 tablespoon minced garlic
  • 1/4 teaspoon Worcestershire sauce
  • 1 pound boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip)
  • 24 cremini mushrooms, stems removed
  • 1 large red onion, cut into 1/4-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground pepper to taste
  • 4 slices rye bread, 1/2-3/4 inch thick

Guinness-Marinated Bison Steak Sandwiches Directions

  1. Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic, and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking it from time to time, for 12 to 18 hours.
  2. Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Brush mushroom caps and onion slices with oil, sprinkle with salt and pepper, and place in a grilling basket. (No grill basket? See Tip below.) Place the basket on the grill; place the steaks directly on the rack. Grill the steaks and vegetables until browned on the first side, 5 to 7 minutes. Turn everything over and grill until an instant-read thermometer inserted into the center of the steak registers 125°F for medium-rare and the vegetables are soft and lightly browned, about 5 minutes more. Remove from the grill and let rest for 5 to 10 minutes. Lightly grill or toast the bread.
  3. Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.
  4. Divide the mushrooms and onions among the pieces of toast and drizzle each with about one tablespoon of the reduced sauce. Slice the steak; divide among the sandwiches and drizzle with more sauce. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.


  • Rib-eyes are great-tasting bison steaks, but they must be cut thick, at least 1 1/2 inches, so you can sear and brown the outside without overcooking the inside. Because bison is so lean, it's important to cook the steaks no more than medium rare to keep them juicy and tender.
  • No grill basket? You can improvise one with heavy-duty foil. Fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip. This “basket” will prevent the vegetables from falling through the grill rack.
  • To Make Ahead: Marinate the steak for 12 to 18 hours.

Taken from