Venison Cheesesteak Sandwich Recipe

A satisfying recipe for venison cheesesteak sandwiches with sautéed leeks, bell peppers and hot provolone cheese

[caption id="attachment_14704" align="alignnone" width="1280"]Venison Cheesesteak Sandwich Recipe Venison Cheesesteak Sandwich Recipe (Jenny Nguyen-Wheatley photo)[/caption]

Serves: 4

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

  • 2 pounds venison
  • Season salt, to taste
  • 2 tablespoons butter
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 leek
  • Worcestershire sauce, to taste
  • Garlic powder, to taste
  • 4 slices provolone cheese
  • 4 sub/hoagie rolls, split

Directions:

[caption id="attachment_14707" align="alignnone" width="1280"]Venison Cheesesteak Sandwich RecipeAdd in leeks for that slight, onion-like flavor. (Jenny Nguyen-Wheatley photo)[/caption]

1. Slice white and light green parts of leek into strips and wash thoroughly. Allow leek to drip-dry in a colander. Remove seeds from bell peppers and cut into similar size pieces.

[caption id="attachment_14708" align="alignnone" width="1280"]Venison Cheesesteak Sandwich RecipeChop up some bell peppers in addition to the leeks for just the right amount of flavor enhancement. (Jenny Nguyen-Wheatley photo)[/caption]

2. Heat 1 tablespoon of butter in a skillet over medium heat. Add leek and cook for 3 – 5 minutes or until it begins to soften, stirring frequently. Do not burn. Add bell peppers with a dash of season salt and saute until softened, about 5 minutes. Set aside.

[caption id="attachment_14710" align="alignnone" width="1280"]Venison Cheesesteak Sandwich RecipeRemoving the silver skin is a slightly easier task if you partially freeze the venison beforehand. (Jenny Nguyen-Wheatley photo)[/caption]

3. Remove as much silver skin from venison as possible. Pat dry with paper towels and shave thinly against the grain.

[caption id="attachment_14711" align="alignnone" width="1280"]Venison Cheesesteak Sandwich RecipeAdding in just the right amount of Worcestershire sauce will give this recipe that distinct tangy taste. (Jenny Nguyen-Wheatley photo)[/caption]

4. In a large skillet, heat 1 tablespoon of butter over medium-high heat. When skillet is nice and hot, quickly saute shaved venison with Worcestershire sauce, garlic powder and season salt, to taste. Do not cook venison past medium.

[caption id="attachment_14713" align="alignnone" width="1280"]Venison Cheesesteak Sandwich RecipeLastly, top with some delicious, melted cheese. (Jenny Nguyen-Wheatley photo)[/caption]

5. Top one side of roll with sauted veggies and the other with venison. Top with provolone cheese and broil until cheese is melted. Serve sandwiches with hot sauce on the side.

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