Ingredients
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
Instructions
- 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″).
- 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.
- 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.
- 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.
- 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.
- Toast the buns until golden under a broiler or on the griddle if you have space.
- Use a spatula or burger flipper to scoop an entire pile into each bun, then serve immediately.
Notes
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