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venison cheesesteaks

Seriously Tasty Venison Cheesesteaks

  • Author: Jess Pryles
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: serves 2 1x



1 lb x fresh venison backstrap or top round

1/2 yellow onion, sliced

1 bell pepper, seeded and sliced

6 slices provolone cheese

1 teaspoon kosher salt

2 tablespoons vegetable oil

2 hoagie buns


  1. Place the venison into the freezer for 15-20 minutes to allow it to firm up for slicing, without freezing. After the meat is firm, use a meat/deli slicer to shave the meat into thin strips (about 1/16″).
  2. Place a large skillet over high heat (or heat a griddle/flat top grill). Add 1 tablespoon of the oil. Once hot, add the sliced onions and cook for 5 minutes until they have softened and are starting to brown on the edges. Add the peppers and cook a further 2 minutes.
  3. Push the peppers and onions to one side of your pan/grill, then add the remaining oil to the other side, keeping the heat on high. It’s really important to have the pan smoking hot to sear the meat properly.
  4. Add the meat to the free side of the pan, spreading the pieces out and leaving them to sear in direct contact with the surface for a minute. Cook a further 2-3 minutes, stirring occasionally so the meat can develop a sear. Remember to keep stirring the onions and peppers so they do not burn.
  5. Stir the peppers, onions and meat together in one mixture. Cook a further 2-3 minutes, stirring frequently. Split the mixture into two even piles roughly the length of the buns, then layer 2-3 slices of provolone cheese over each pile.
  6. Toast the buns until golden under a broiler or on the griddle if you have space.
  7. Use a spatula or burger flipper to scoop an entire pile into each bun, then serve immediately.


The recipe calls for freezing the venison for 10-15 minutes to firm it up for slicing. Using a firmer piece of meat makes thinly slicing it MUCH easier. If you’re using previously frozen venison, just start slicing before it has completely defrosted, instead of re-freezing it.

Regarding the cheese: the recipe calls for the slices to be laid on top of the filling, which melts them from the heat. If you want the steaks to appear as the photos, I tear the provolone into smaller pieces and quickly mix it with the filling so that it melts throughout, THEN scoop the whole thing into the buns.

  • Category: venison