Servings
Font
Back
Venison Steak Sandwiches with Roasted Red Pepper Aioli
5 from 3 votes

Venison Steak Sandwiches with Roasted Red Pepper Aioli

Upgrade your venison steak sandwiches! Juicy venison steak, sharp white cheddar, tangy arugula, and red pepper aioli layered on crusty sourdough baguette.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3
Calories: 655 kcal
Course: Main Course, Lunch
Cuisine: American

Ingredients

Sandwich:
  • 8 oz venison backstrap
  • salt to taste
  • black pepper to taste
  • 1 tablespoon pork lard or other cooking fat
  • 1 sourdough baguette cut in half lengthwise
  • 4 oz White Cheddar Cheese sliced
  • ¼ cup red peppers roasted, diced
Roasted Red Pepper Aioli:
  • 2 oz red peppers roasted, drained
  • ¼ cup mayonnaise
  • 1 teaspoon white balsamic vinegar
  • ½ teaspoon garlic minced
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
Arugula Salad:
  • 2 cups arugula
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon olive oil
  • 1 pinch black pepper
  • 1 pinch salt

Instructions

    Cup of Yum
  1. Season venison backstrap all over with salt and pepper. Let the meat sit at room temperature for 30 minutes before cooking.
  2. Add all aioli ingredients to a mini food processor or blender. Blend until smooth. Refrigerate until ready to use.
  3. Heat a cast iron skillet over medium-high heat. Add lard to the pan and swirl to coat. Add venison to the pan and cook for 4-5 minutes. Flip and cook for an additional 3-4 minutes or until the internal temperature reaches 120-125°F. The cooking time will depend on the thickness of the steak. Remove to a cutting board and let rest for 10 minutes before slicing. Slice into ¼" slices.
  4. While the steak is resting, preheat the broiler on low, prep the baguette, and make the arugula salad.
  5. Place baguette halves on a parchment paper-lined sheet pan. Arrange cheese slices on the cut sides of the baguette.
  6. Combine vinegar, oil, salt, and pepper in a small jar. Drizzle over the arugula and toss to coat.
  7. Place the sheet pan with the baguette and cheese in the oven and broil for 2-3 minutes, or until the cheese is bubbly and melted.
  8. Spread the aioli over both sides of the baguette. Sprinkle diced red peppers over the bottom half of the baguette. Arrange slices of venison steak on the bottom half of the baguette. Top with arugula salad and place the top half of the baguette on top.
  9. Cut the sandwich into 3 pieces. Serve and enjoy!

Notes

  • You can use any tender cut of game meat instead of the backstrap. Venison tenderloin or sirloin are great options. For a smoky twist, try using a smoked venison backstrap or grilled venison backstrap instead.
  • Letting the steak rest is essential to keep the juices locked in the meat instead of spilling onto the cutting board.
  • I like to use homemade sourdough baguettes for this recipe, but you can also use hoagie rolls, sliced Dutch oven sourdough bread, or your favorite sturdy sandwich bread.
  • The red pepper aioli is a vibrant and savory addition to venison steak sandwiches. It's also super simple to make. You can use your favorite sandwich sauce or drizzle some balsamic glaze over the steak for extra flavor.
  • I like the flavor that sharp white cheddar adds to these sandwiches. For a milder flavor, you can use provolone cheese or gouda.
  • Using the broiler to melt the cheese guarantees it’s perfectly gooey without over-toasting the baguette.
  • The arugula is tossed in a simple vinaigrette for this recipe. If you don't enjoy the taste of arugula, you can use lettuce or your favorite greens instead.

Nutrition Information

Calories 655kcal (33%) Carbohydrates 44g (15%) Protein 35g (70%) Fat 37g (57%) Saturated Fat 12g (60%) Polyunsaturated Fat 11g (65%) Monounsaturated Fat 11g (55%) Trans Fat 0.03g (2%) Cholesterol 111mg (37%) Sodium 840mg (35%) Potassium 481mg (10%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 867IU (17%) Vitamin C 16mg (18%) Calcium 397mg (40%) Iron 6mg (33%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 655

% Daily Value*

Calories 655kcal 33%
Carbohydrates 44g 15%
Protein 35g 70%
Fat 37g 57%
Saturated Fat 12g 60%
Polyunsaturated Fat 11g 65%
Monounsaturated Fat 11g 55%
Trans Fat 0.03g 2%
Cholesterol 111mg 37%
Sodium 840mg 35%
Potassium 481mg 10%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 867IU 17%
Vitamin C 16mg 18%
Calcium 397mg 40%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.