Venison Philly Cheesesteak
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
655 kcal
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Course
Main Course, Lunch
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Cuisine
American
Venison Philly Cheesesteak
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This classic Philly Cheesesteak recipe is a great way to use venison roasts. Topped with gooey provolone cheese, you can't go wrong here!
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Ingredients
- 1 ¼ lb venison sirloin roast
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, cut in half, then sliced
- 3 tablespoon lard, divided
- 5 tablespoon Worcestershire sauce, divided
- salt and pepper, to taste
- 4 Hoagie rolls
- butter (optional)
- 8 slices Provolone cheese
- spicy brown mustard (optional)
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Instructions
- Allow roast to thaw slightly under refrigeration. You want it to be mostly frozen but soft enough to cut through. Slice meat paper thin against the grain. Place slices of meat on a paper towel-lined sheet pan in a single layer. Cover and refrigerate until fully thawed.
- Heat cast iron griddle over medium-high heat. Add 1 tablespoon lard to pan and spread it around so it coats the whole pan. Add peppers and onions and season with salt and pepper.
- Cook vegetables, stirring occasionally, for 15-20 minutes or until softened and starting to brown. Add 2 tablespoon worcestershire sauce and stir to coat vegetables. Cook 1 more minute. Remove from pan and set aside. Keep warm until ready to use.
- Butter insides of hoagie rolls if desired. Place on hot griddle, with the inside facing down, and toast for 2-3 minutes. Set aside.
- Just before cooking, season meat slices with salt and pepper. Add 2 tablespoon lard to the hot griddle and spread it around. Add meat slices in a single layer to the griddle. You will probably have to cook it in 2 batches.
- Cook meat 1-2 minutes per side. Once meat is almost done cooking, move it all into a pile on the griddle and add 1 ½ tablespoon worcestershire sauce (3 tablespoon if you were able to fit all the meat on the griddle).
- Move meat into 4 even piles on the griddle. Top each pile with 2 slices provolone cheese. Continue cooking until melted, about 2 minutes.
- To each hoagie roll, add peppers and onions, and top with meat and cheese. Serve with spicy brown mustard if desired. Enjoy!
Equipments used:
Nutrition Information
Show Details
Calories
655kcal
(33%)
Carbohydrates
46g
(15%)
Protein
50g
(100%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
163mg
(54%)
Sodium
1049mg
(44%)
Potassium
884mg
(25%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
1430IU
(29%)
Vitamin C
98mg
(109%)
Calcium
448mg
(45%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Calories | 655kcal | 33% |
| Carbohydrates | 46g | 15% |
| Protein | 50g | 100% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 163mg | 54% |
| Sodium | 1049mg | 44% |
| Potassium | 884mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1430IU | 29% |
| Vitamin C | 98mg | 109% |
| Calcium | 448mg | 45% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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