Do you love a good sandwich? This venison Philly cheesesteak is one of the best! The thin slices of meat paired with the sweet peppers, onions, and cheese will have everyone craving more. This is one of the best venison recipes. Ever.
I'm a huge fan of venison cheesesteak for so many reasons. The first is that the cheese slices paired with the thin steak cuts just create the perfect gooey-goodness. Besides that, you can't go wrong with the minimal prep time and the flavor of a classic Philly cheesesteak that this sandwich gives. It's a great addition to any sandwich-lover menu planning and a simple one at that. While venison might not be the traditional meat used, it's a good one that provides a ton of flavor.
Don't forget that another key component to a good Philly is that you need to make sure that you have good bread. I like my bread with a little bit of chew to it, and a toasted hoagie roll or even sliced baguette rolls do the trick. It's really your personal preference. (and if you don't eat bread, you can totally add the simple ingredients to a bowl and eat it without bread. It's still delicious.)
Speaking of delicious recipes, be sure to check out my Smoked Venison Breakfast Sausage as another great way to cook venison meat. And don't forget about our Venison Tacos, Venison Meatballs, and Venison Sliders.
Venison steak - You can get this at a local grocery store or meat market.
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 into ½-inch strips. Slice the onion and pepper into ½ slices.
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 10 minutes, flipping the whole time.
Step Four: Once there are about five minutes left for cooking the pepper and onions, add the venison meat and cook for 2 minutes on each side.
Step Five: Mix all the ingredients together, add the salt and pepper, and then form them into the shape of your bread roll.
Step Six: Lay the slices of cheese on top, then left everything with a spatula and add to the roll.
Add different seasonings - Salt and 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.
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.
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!
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?
It's a lean meat, as there isn't a ton of fat content on the meat. You might need to add a little bit of lard or butter to the skillet when you're cooking it if you're worried about it drying out. The melted butter can add a bit of fat content so that you can cook the meat the rest of the way without the worry of it drying out.
Can I use ground venison?
The key to making this sandwich is to have strips of thin pieces of meat; however, if you only have ground venison that you want to use up, you can add it to the skillet and cook it that way. The gooey melted cheese will still stick to the cooked meat, and you'll still get all the main flavors as well.
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- 6 oz venison steak
- 2 oz sliced onions
- 2 oz sliced sweet peppers
- 1 slice swiss cheese
- 1 sub roll
- ½ teaspoon salt
- ¼ teaspoon pepper
- Slice the venison steak into ½ strips. Slice your onion and pepper into 1.2 strips.
- Heat your griddle to medium/high heat. You can also use a cast iron skillet or large frying pan.
- Use a little vegetable oil to grease the griddle and add your onions and peppers to the griddle. Cook for 10 minutes turning and flipping frequently.
- When there are about 5 minutes left for cooking the veggies, add the sliced venison to the griddle and cook for about 2 minutes on each side.
- Combine the veggies and steak, season them with salt and pepper, and push them to form them into the shape of your bread roll.
- Place the swiss cheese or your favorite cheese on top of the steak, onions, and peppers. Then lift with your spatula and place onto your toasted bread roll. Serve and enjoy!
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