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Venison Backstrap’s Philly Cheese Steak

If you're looking for a delicious warm sandwich to fill you up, this is definitely it. This is a recipe that will have dinner on the table in less than 30 minutes!
The cheesesteak sandwich is made up of thinly sliced meat served hot with melted cheese in a long, crusted Italian roll. Peppers, onions and mushrooms are optional!

Prep time: 15 minutes

Cook time: 7 minutes

Total time: 22 minutes

Servings: 3


  • 1 serving backstrap's (may need more or less depending on how you had them cut)

  • 2 teaspoons venison rub

  • 1 teaspoon Worcestershire sauce

  • 3 hoagie rolls or sub buns

  • 2 tablespoons butter

  • 1 red bell pepper, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 1 medium sweet onion, thinly sliced

  • 8 sliced provolone cheese


  1. Thinly slice your venison into small pieces and add to a bowl. After doing so, add in Worcestershire sauce and venison rub of your choice. Mix and set aside allowing flavor to soak in the meat. (If you're looking for extra flavor in your venison, go ahead and do this step in the morning and place bowl (covered) in the refrigerator).

  2. While venison is gaining flavor, go ahead and and thinly slice peppers and onion. Once the vegetables are sliced, heat frying pan with half your butter (using the other half for buns). After the butter as completely melted add in the vegetables.

  3. As the vegetables carmalize, preheat oven to 350F. Evenly spread the rest of the butter on the buns and place in over for about 5 minutes or until golden brown. Take out and set aside.

  4. After the vegetables have became soft, add the sliced venison and spread evenly across the pan. This slice of meat is going to cook fast. Cook for 2 minutes pms flip and repeat.

  5. Shut off stove, add provolone cheese, place lid over pan and allow the steam to melt the cheese.

  6. Transfer each portion of cheese steak filling to the prepared buns and enjoy.


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