Venison Philly Cheesesteak

Venison Philly Cheesesteak is loaded with tender sliced venison, sautéed peppers and onions, and melted cheese all tucked into a toasted hoagie roll. It's a delicious twist on the classic Philly cheesesteak and one of our favorite ways to use venison backstrap or steak.

If you're looking for an easy weeknight dinner that doesn't taste like "wild game," this recipe is a winner. The peppers, onions, and melted cheese pair perfectly with the rich flavor of venison, creating a hearty sandwich everyone loves.

Be sure to try my Smoked Venison Breakfast Sausage, Venison Tacos, Venison Meatballs, and Venison Sliders for more delicious venison recipes.

Why You'll Love This Recipe

• Great way to use venison steak or backstrap
• Ready in about 30 minutes
• Family-friendly and packed with flavor
• Easy weeknight dinner
• Customizable with your favorite cheese and toppings

Before You Get Started

• Partially freeze the venison for 20-30 minutes before slicing. This makes it much easier to cut paper-thin slices.
• Slice the meat as thinly as possible for the most authentic cheesesteak texture.
• Toast the rolls before serving for the best flavor and texture.
• Have all ingredients prepped before cooking since venison cooks very quickly.

Ingredients

• Venison steak or backstrap - Thinly sliced venison cooks quickly and stays tender in cheesesteaks.
• Sliced onion - I like to use a sweet onion for the most flavor. Red or white onions work well. 
• Sliced sweet peppers - Have fun choosing different peppers. You could even use jalapeno peppers for a little kick. 
• Swiss cheese - If you don't want Swiss cheese, use a few slices of provolone cheese as well. 
• Sub roll - Good bread rolls are key when making this recipe! 
• Salt and pepper - To taste. 

How to make Venison Philly Cheesesteak

Step One: Slice the venison as thinly as possible against the grain. Slice the onion and pepper into thin strips. 

Step Two: Heat the griddle to medium/high heat. You can also use a cast iron skillet or even a large frying pan or large skillet. 

Step Three: Add a little bit of oil and add the peppers and onions. Cook for about 10 minutes, stirring frequently, until softened and lightly browned.

Step Four: Once there are about five minutes left for cooking the peppers and onions, add the venison and cook for 2-4 minutes, stirring frequently, until just cooked through.

Step Five: Mix all the ingredients, add the salt and pepper, and then divide the mixture into portions that fit the length of your rolls.

Step Six: Lay the slices of cheese on top, let them melt for a few seconds, then lift everything with a spatula and add to the roll. 

Storage

Store leftover venison and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. For best results, store the meat mixture separately from the rolls.

Variations 

• Add different seasonings - Salt and black pepper are always a good idea, but you can also add garlic powder, onion powder, cayenne pepper, Worcestershire sauce, and anything else that you want to enhance the flavor of the venison cheesesteak. 
• Add more veggies - Bell peppers of various colors and green peppers are a great addition. A yellow bell pepper adds a burst of color, or you can have fun with a variety of vegetables. Mushrooms are a popular choice.
• Use a different type of cheese - The best way to make this dish taste different is to add different types of cheese. Once the cheese melts over the top, you're going to want all the various flavors! 

Common Questions

What cheese is best for a venison Philly cheesesteak?

Provolone is my favorite because it melts beautifully and complements the flavor of venison. Swiss, mozzarella, white American, or even Cheez Whiz can also be used.

How do I get a thin cut of meat?

The easiest way to slice thin wild game meat is to use a deli slicer. You can also use a sharp knife and a cutting board. Just take your time when you're slicing the meat so that you can get them to be about all the same thickness. 

If you have the option at your local store, they might be able to slice venison roasts into thinner pieces for you. 

Is venison a tender meat? 

Venison is naturally lean, so it can dry out if overcooked. Cook it quickly over high heat and avoid cooking past medium for the most tender results.

Can I use ground venison? 

Yes. While thinly sliced venison creates the most authentic cheesesteak, ground venison works too. Brown it in the skillet, then add the peppers, onions, and cheese for a similar flavor.

 

 

Recipe

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Originally Published May 17, 2023. Revised and Republished June 3, 2026.