Venison Philly Cheesesteaks
I'm not here to settle the great debate over whether a truly authentic cheesesteak should be served with Cheez Whiz or topped with melted provolone — because this isn’t an authentic cheesesteak recipe. It’s a wild game version made the way I personally like my cheesesteak: topped with melted provolone.
If you're a Cheez Whiz purist, by all means, substitute it in and go for it.
You can really use any cut of venison for this. I usually go with a roast from the back legs, as those cuts have great muscle definition and are ideal for slicing. I typically save my backstraps for steaks, but again, use what you have. You can’t go wrong — whether it’s backstrap, top or bottom round, flank, or even neck meat.
Just make sure to trim off any silver skin, excess fat or sinew. Also, pop the venison in the freezer for about 30 minutes before slicing; it firms up the meat and makes it much easier to cut thin. Trust me.
This meal is best served alongside good friends with football on the TV or while swapping hunting stories.
Ingredients
- About 1 lb venison (backstraps or any tender roast cut), thinly sliced across the grain
- 1 tbsp olive oil or butter
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 hoagie rolls (or sub rolls), split but not cut through
- 6-8 slices provolone cheese
- Salt and black pepper, to taste
- Your favorite all-purpose seasoning rub (optional)
- 1 tsp garlic powder (optional)
- 1 tsp Worcestershire sauce (optional, adds depth)
Instructions
1. Prepare the venison
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Freeze the venison for 30–45 minutes to make it easier to slice.
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Slice thinly across the grain and set aside.
2. Cook the vegetables
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Heat a large skillet or griddle over medium-high heat.
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Add olive oil or butter.
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Sauté onions and peppers until softened and slightly caramelized, about 6-8 minutes.
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Remove and set aside.
3. Cook the venison
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In the same pan, add venison slices in a single layer.
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Season with salt, pepper and optional seasoning rub.
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Cook quickly—1-2 minutes per side—until just browned. (Venison cooks fast, so don’t overdo it.)
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Add Worcestershire sauce, if using.
4. Combine and melt the cheese
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Return the peppers and onions to the pan and mix with the venison.
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Shape into sandwich-sized piles.
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Top each pile with provolone slices.
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Cover with a lid and let the cheese melt, about 1-2 minutes.
5. Build the sandwiches
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Toast hoagie rolls lightly, if desired.
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Using a spatula, scoop the cheesy venison mixture into each roll.