Venison Philly Cheesesteak Sandwich Recipe
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.
Servings: 4 servings
Calories: 571kcal
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 whisking together the soy sauce, olive oil, garlic powder, onion powder, dried thyme, salt, and black pepper. Place the venison in a Ziploc bag, pour the marinade over it, seal the bag, and refrigerate for at least 2 hours.
- Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and mushrooms and sauté for 5-7 minutes, until softened. Remove from the skillet and set aside.
- In the same skillet, increase the heat to medium-high. Add the marinated venison and cook 2-3 minutes per side, until browned and cooked through. Add the Worcestershire sauce, garlic powder, and onion powder and stir to combine.
- Preheat your broiler. Open the hoagie rolls and place them on a parchment paper-lined baking sheet. Toast under the broiler until browned. Remove from the oven, divide the cooked venison evenly among the rolls, and top with the sautéed vegetables. Layer the provolone cheese over the top.
- Broil for 1-2 minutes, until the cheese is melted and bubbly. Watch closely to avoid burning. Serve immediately.
Notes
- Venison. Freeze it for 30-45 minutes before slicing if it isn't firm enough to cut thin - partially frozen meat is much easier to slice and to cut into thin, even pieces. It cooks faster and stays tender. Always cut against the grain.
- Marinade. Don't skip it, even if you're short on time. At least 2 hours in the fridge is what makes a lean cut like venison tender and juicy.
- Leftovers. Store the cooked venison and vegetables in separate airtight containers for up to 3 days, or freeze for up to 2 months. I don't recommend freezing an assembled sandwich - the bread turns soggy once thawed.
Nutrition
Calories: 571kcal | Carbohydrates: 34g | Protein: 44g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 123mg | Sodium: 1708mg | Potassium: 883mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1633IU | Vitamin C: 58mg | Calcium: 385mg | Iron: 7mg
