Venison Philly Cheesesteak
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
Preparing this sandwich begins with slicing venison roast paper-thin against the grain while partially frozen for ease. The venison slices are refrigerated until fully thawed. Bell peppers and onions are cooked in lard until soft and starting to brown, then coated with Worcestershire sauce for tangy savoriness.
Hoagie rolls can be optionally buttered and toasted on the griddle for texture. The venison slices are cooked briefly in lard, seasoned simply with salt and pepper, preserving their lean and tender character. Provolone cheese is melted over the hot meat to create a creamy layer. The sandwich assembles with cooked venison, peppers, onions, cheese, and optional spicy brown mustard, offering a hearty and flavorful combination.
This makes a variation of the classic cheesesteak using venison, bringing a game meat flavor to the familiar sandwich format. Cooking in lard adds richness, while the Worcestershire sauce enhances umami. Toasting the bread adds a crisp contrast to the tender filling.
Ingredients
- 1 ¼ lb venison sirloin roast
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 onion medium, cut in half then sliced
- 3 tablespoon lard divided
- 5 tablespoon Worcestershire sauce divided
- salt to taste
- black pepper to taste
- 4 hoagie roll
- butter optional
- 8 lices provolone cheese
- spicy brown mustard optional
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!
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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