Venison Cheese Steak

(from ksox’s recipe box)

Prep time: 15 minutes
Cook time: 20 minutes
Serves 6 people

Categories: venison


  • Venison tenderloin
  • Shredded mozarella cheese
  • Sea salt
  • Fresh ground black pepper
  • 1 large red onion
  • 1 large sweet red pepper
  • 1 yellow pepper
  • Baby portobello mushrooms
  • Olive oil
  • Minced garlic
  • Garlic horseradish sauce
  • Sandwich rolls or hoagie buns


  1. Clean and remove silver skin, slice back strap thin. Use a meat slicer and set the thickness setting on 1 which is about 1/8 inch maybe just a little thinner.

  2. Once sliced, put the sliced venison in a large container and season lightly with ground sea salt and fresh ground black pepper and toss to season evenly then refrigerate for an hour while i prepare the rest of the ingredients.

  3. Dice one large red onion one large sweet red pepper one yellow pepper and some baby portobello mushrooms.

  4. Saute them in a little olive oil with some minced garlic until soft. Cook the venison on medium heat on a cast iron griddle.

  5. Toast a sandwich roll or medium hoagie bun in a 350 degree oven for 8 or 10 minutes or until lightly toasted.

  6. Spread any condiment you prefer (garlic horseradish sauce) on the toasted bun then layer your venison, veggies and finally some shredded mozarella cheese.

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