This easy Venison Philly Cheesesteak is the ultimate sandwich. Crisp vegetables, tender seasoned meat, and ooey-gooey melted cheese tucked into a soft and crusty roll combine to make a weeknight dinner your family will ask for again and again.
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Venison cheesesteak is a great way to use game meat. Whether it is deer, elk, or moose, it will taste amazing. If you are like me, you might get bored of ground venison. And that's okay; sometimes you have to switch things up.
This recipe's variety of vegetables topped with slices of provolone cheese makes this a great addition to your weeknight dinner menu.
It took me a few attempts to perfect this recipe, but it was so delicious that we had it again for dinner the following night.
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Why you will love this recipe
- It is easy to make and so delicious.
- It is made with simple ingredients.
- Prepare it with any cut of venison.
- It makes the perfect weeknight dinner.
- Something different than your usual venison recipes.
Ingredients & substitutions
- Venison steak. Any cut of venison will work, including venison roasts. Just ensure the cut of meat is thinly sliced. You could even make it with ground venison. Thinly sliced beef steaks can also be used.
- Vegetables. Use green peppers or a mixture of red bell pepper and yellow bell pepper. I also used yellow onions and mushrooms.
- Cheese. Provolone cheese slices are used, but any type of cheese will work.
- Seasoning. Garlic powder, onion powder, Worcestershire sauce, salt, and black pepper are used for flavor.
- Marinade. Soy sauce, olive oil, garlic powder, onion powder, dried thyme, salt, and pepper are used to make the venison marinade.
- Hoagie roll. You can also use ciabatta, sourdough, baguette rolls, or Old-Fashioned Air Buns.
See the printable recipe card below for quantities and a complete list of ingredients.
How to make venison Philly cheesesteaks
Quick overview
- Use a sharp knife to cut thin slices of meat.
- Marinate venison.
- Cut green bell pepper and onion into slices.
- Sauté vegetables.
- Cook and season venison.
- Assemble sandwiches.
- Melt cheese.
- Serve.
Step by step instructions
Step 1: Place venison on a cutting board and cut it into thin slices with a sharp knife. It will be easier to cut thin if the meat is slightly frozen.
Step 2: Mix soy sauce, olive oil, garlic powder, onion powder, dried thyme, salt, and black pepper in a small bowl to create the marinade. Place thinly sliced venison in a freezer bag and pour the marinade over top. Cover and refrigerate for at least 2 hours.
Step 3: Heat olive oil in a large skillet over medium heat. Add sliced onions, bell pepper, and mushrooms. Saute until the vegetables are softened and slightly browned, about 5-7 minutes. Remove from the skillet and set aside.
Step 4: In the same skillet, increase to medium-high heat. Add the marinated venison slices and cook on each side for a further 2-3 minutes until browned and cooked. Sprinkle on garlic powder, onion powder, and Worcestershire sauce. Stir to combine.
Step 5: Preheat your broiler. Split and toast the hoagie rolls until they are just browned. Divide the cooked venison evenly on each toasted hoagie roll. Top with sauteed vegetables and slices of cheese.
Step 6: Place the assembled sandwiches under the broiler. Broil for 1-2 minutes until the cheese melts. Watch carefully to avoid burning. Serve immediately.
Serving suggestions
Additions & variations
- Add sliced jalapenos or a dash of hot sauce for a spicy kick.
- Add other vegetables like zucchini, spinach, celery, or carrots.
- Garnish with fresh parsley or cilantro.
- Serve the venison and vegetables in lettuce wraps for a low-carb alternative.
Expert tips
- Freeze venison slightly for easier slicing.
- Cut against the grain for the most tender meat.
- Do not overcook the venison.
- Slice onions and peppers the same size for even cooking.
- Lightly toasting the rolls first prevents them from becoming soggy.
- Keep a close eye on the sandwiches under the broiler. The cheese can go from melted to burnt quickly.
Recipe FAQs
The slices should be pretty thin, about ⅛ to ¼-inch thick.
Absolutely. Beef would make an excellent substitute.
Yes, scale up the ingredients to feed the desired number of guests. There is a slider in the recipe card that you can move and it will tell you how much of each ingredient to use.
Store leftover cooked venison and sauteed vegetables in separate airtight containers for up to 3 days. You can also freeze for up to two months. I do not recommend freezing an assembled sandwich, as the bread may become soggy.
More venison recipes
The Ultimate Venison Philly Cheesesteak Sandwich
Equipment
- large skillet
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion sliced
- 1 large bell pepper sliced
- 8 ounces mushrooms sliced
- 1 pound venison steaks or roast thinly sliced (or beef)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 slices Provolone cheese
- 4 hoagie rolls split and toasted
For the Marinade:
- ¼ cup soy sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
Instructions
- Make the marinade by combining soy sauce, olive oil, garlic powder, onion powder, dried thyme, salt, and black pepper in a small bowl. Place venison slices in a Ziploc bag and cover with the marinade. Refrigerate for at least 2 hours.½ teaspoon salt, ¼ teaspoon black pepper, ¼ cup soy sauce, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 pound venison steaks or roast
- Heat olive oil in a large skillet over medium heat. Saute sliced onion, bell pepper, and mushrooms for 5-7 minutes until softened. Remove from the skillet and set aside.2 tablespoons olive oil, 1 large yellow onion, 1 large bell pepper, 8 ounces mushrooms
- In the same skillet, increase heat to medium-high. Add the marinated venison and cook for 2-3 minutes on each side or until browned and cooked through. Add garlic powder, onion powder, and Worcestershire and stir to combine.1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Preheat your broiler. Open up the hoagie rolls and place them on a parchment paper-lined baking sheet. Toast under the broiler until brown. Remove from the oven and divide the cooked venison evenly among them. Top with the sauteed vegetables. Place Provolone cheese over the top.4 hoagie rolls, 8 slices Provolone cheese
- Broil for 1-2 minutes until the cheese is melted and bubbly. Watch them carefully to avoid burning. Serve immediately.
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Notes
- Freeze venison slightly for easier slicing.
- Cut against the grain for the most tender meat.
- Do not overcook the venison.
- Slice onions and peppers the same size for even cooking.
- Lightly toasting the rolls first prevents them from becoming soggy.
- Keep a close eye on the sandwiches under the broiler. The cheese can go from melted to burnt quickly.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
👩🏻🍳 About Jeri
With over 40 years of cooking experience, Jeri Walker is a self-taught cook who is passionate about creating simple and delicious recipes using everyday ingredients. Jeri's commitment to excellence means only the best recipes make it onto the blog, so when you make a recipe from Winding Creek Ranch, it's guaranteed to be a hit.
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