Venison Cheesesteak Sandwich Recipe
A satisfying recipe for venison cheesesteak sandwiches with sautéed leeks, bell peppers and hot provolone cheese.
Cheesesteak... with a hunter's twist! (Jenny Nguyen-Wheatley photo)
By Jenny Nguyen-Wheatley
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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:
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. Add in leeks for that slight, onion-like flavor. (Jenny Nguyen-Wheatley photo) 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 sauté until softened, about 5 minutes. Set aside. Chop up some bell peppers in addition to the leeks for just the right amount of flavor enhancement. (Jenny Nguyen-Wheatley photo) Remove as much silver skin from venison as possible. Pat dry with paper towels and shave thinly against the grain. Removing the silver skin is a slightly easier task if you partially freeze the venison beforehand. (Jenny Nguyen-Wheatley photo) In a large skillet, heat 1 tablespoon of butter over medium-high heat. When skillet is nice and hot, quickly sauté shaved venison with Worcestershire sauce, garlic powder and season salt, to taste. Do not cook venison past medium. Adding in just the right amount of Worcestershire sauce will give this recipe that distinct tangy taste. (Jenny Nguyen-Wheatley photo) Top one side of roll with sautéed veggies and the other with venison. Top with provolone cheese and broil until cheese is melted. Serve sandwiches with hot sauce on the side. Lastly, top with some delicious, melted cheese. (Jenny Nguyen-Wheatley photo)
