• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Midwest Nice logo

  • Recipes
    • All Recipes
    • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Venison Dishes

    December 6, 2022 · Updated September 10, 2024

    Venison Philly Cheesesteak

    No ratings yet
    Leave a comment

    · by Amanda Gajdosik

    Jump to Recipe

    This post may contain affiliate links. This blog generates income via ads.

    A pin to share the recipe for a venison cheesesteak.

    This Venison Philly Cheesesteak is a delicious venison recipe made with melt-in-your-mouth slices of venison, caramelized onions and peppers, and creamy provolone cheese. All in one hand-held sandwich! What more could you ask for?

    A venison cheesesteak sandwich on a serving tray with potato chips.

    This post was sponsored by Oklahoma Joe’s ®. Thank you for continuing to support the brands who help make Midwest Nice a place for good people to find good food.

    I love finding new ways to enjoy venison tenderloin. While I’m a sucker for classic grilled venison tenderloin and pan seared venison tenderloin with garlic herb butter is one of my most favorite recipes ever, sometimes you just need something different.

    Enter, the Venison Philly Cheesesteak!

    Ingredients for this recipe

    • Thinly Sliced Venison
    • Green and Red Bell Pepper
    • Sweet Onion
    • Provolone
    • Hoagie Rolls
    • Butter
    • Avocado Oil (or another high-smoke point oil)
    • Worcestershire Sauce
    • Venison Rub (or kosher salt and pepper)
    • Mayonnaise (optional)
    All the ingredients for grilled venison philly cheesesteaks are in various bowls on a white marble backdrop.

    What Cut of Venison for Philly Cheesesteak?

    The traditional Philly cheesesteak sandwich is made with thinly sliced ribeye. The equivalent of a ribeye on deer is the tenderloin or backstrap. Though neither contains the delightful marbling of a beef ribeye, both steaks are going to be ridiculously tender.

    For this recipe, I chose to use tenderloin because we had an abundance of them in the freezer (how lucky?!). But backstrap can be substituted, if desired.

    If the idea of using a venison tenderloin or backstrap in a sandwich makes you heartsick, you can substitute thinly sliced round or sirloin roast. Although you’re really missing out because a grilled venison tenderloin sandwich is ridiculously delicious!

    Personally, when making these sandwiches I’ll be sticking to tenderloin. Venison roasts do best with a low and slow cooking method, like in my red wine venison stew, and can become tough when cooked too quickly.

    Grilling Lean Protein

    Because venison is very lean and has virtually no fat, unlike beef ribeye, it was absolutely necessary for me to add fat while the meat cooked.

    I made sure to add butter and a high smoke-point oil to the griddle before adding the thinly sliced venison to make sure it came out melt-in-your-mouth tender and not dry and tough!

    How to Thinly Slice Steak

    We’re looking for super thin slices of venison for these sandwiches but how do you safely and effectively get the meat thin enough to enjoy?

    • Place your venison tenderloin in the freezer for 25 minutes to get a good chill and become slightly frozen.
    • Using a very sharp knife, carefully cut the partially-frozen venison into thin slices.
    • Once the meat is sliced, let it come up in temperature slightly, we don’t want to cook frozen meat! I like to leave the meat out to rest while I preheat my pans.

    Making a Venison Philly Cheesesteak

    Thinly slice chilled venison. And preheat your grill, griddle, or cast iron pan.

    Butter and toast the hoagie rolls. Then remove and keep warm.

    Cook the onions and peppers. They take longer to cook than the steak!

    Cook the venison. You’ll season it with the venison rub and Worcestershire sauce.

    Combine the vegetables and steak. Then top with cheese. Turning the heat off will ensure the meat isn’t overcooked but the cheese still melts.

    Enjoy! When I tell you I could eat all four of these it is not an exaggeration!

    More great venison sandwich recipes

    • Juicy Ground Venison Burger (Deer Burgers)
    • Venison Patty Melt
    • Ultimate Venison Tenderloin Sandwich
    A venison cheesesteak sandwich sits on a metal tray with potato chips.
    Print Recipe
    No ratings yet

    Venison Philly Cheesesteak

    Made with melt-in-your mouth venison steak, grilled onions and peppers, and melty provolone cheese this grilled venison Philly cheesesteak is a fun way to put a fresh deer meat twist on the classic sandwich recipe!
    Prep Time30 minutes mins
    Cook Time25 minutes mins
    Total Time55 minutes mins
    Course: Main Course
    Cuisine: American
    Keyword: Grilled Venison Tenderloin, Venison Cheesesteak, Venison Philly Cheesesteak, Venison Tenderloin
    Servings: 4 servings
    Calories: 705kcal
    Author: Amanda Gajdosik
    Prevent your screen from going dark

    Equipment

    • Pellet grill (or regular grill)
    • Griddle (or cast iron pan)
    • Sharp Knife

    Ingredients

    • 1 pound venison tenderloin, thinly sliced
    • 4 hoagie rolls
    • 4 tablespoons salted butter, divided
    • 1 red bell pepper, thinly sliced
    • 1 green bell pepper, thinly sliced
    • 1 large sweet onion, thinly sliced
    • 2 tablespoons avocado oil, divided
    • 2 ½ teaspoons venison rub
    • 1 teaspoon Worcestershire sauce
    • 8 slices provolone cheese
    • Mayonnaise, optional

    Instructions

    • Let sliced venison sit on counter to come up in temperature for about 20 minutes.
    • While the venison comes to temp, preheat your grill, griddle, or cast iron pan.
    • Butter each hoagie roll with ½ tablespoon of butter and set aside.
    • Once the griddle is hot, add the hoagie buns, buttered side down and toast until golden brown, about 2 minutes. Remove buns from griddle and set aside to keep warm.
    • Add 1 tablespoon butter and 1 tablespoon avocado oil to the griddle, followed by the sliced peppers, onions, and a generous pinch of the venison rub. Stir to combine and cook for 3 – 5 minutes, or until vegetables begin to soften.
    • When vegetables have softened, move over to one side of the griddle. Add the remaining tablespoon of butter and tablespoon of avocado oil to the empty side of the griddle. Add the sliced venison in an even layer, followed by the remaining venison rub and Worcestershire sauce.
    • Stir to combine and cook for 2 minutes. Flip the meat and cook for another minute or so more before combining the steak with the peppers and onions.
    • Turn off the heat. Divide the venison and vegetables into four portions and top each portion with two slices of provolone cheese. Grab the warms roll and, if necessary, cover the meat so the heat remains and cheese can melt for a minute or two.
    • While the cheese melts, spread toasted buns with mayo, if using.
    • Transfer each portion of cheesesteak filling to prepared buns and enjoy immediately!

    Notes

    • Refer to post for instructions on how to thinly slice the venison steak safely and effectively.
    • See post for notes on choosing a cut of venison to use if you don't want to use tenderloin.
    • If you’re not using the venison rub to season while cooking, use 2 tsp. kosher salt and ½ tsp. coarsely ground black pepper to season the venison.

    Nutrition

    Serving: 1sandwich | Calories: 705kcal | Carbohydrates: 46g | Protein: 52g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 146mg | Sodium: 810mg | Potassium: 819mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1729IU | Vitamin C: 67mg | Calcium: 423mg | Iron: 8mg

    Browse More Recipes!

    • Ground Venison Taco Salad (Great for Leftovers!)
    • A spoon sits in a partially scooped out pan of venison tater tot casserole.
      Ground Venison Tater Tot Hotdish (Midwestern Casserole)
    • One Pan Venison Hamburger Helper
    • A close up of venison breakfast tacos on a gray plate topped with avocado and cilantro.
      Venison Sausage Breakfast Tacos (Customizable!)
    1224 shares
    • Share this Recipe!
    • Send this Recipe!

    Reader Interactions

    Comments

    No Comments

    Leave a rating and review! Cancel reply

    Did you love the recipe? Let me know! And let others know too by leaving a comment and star rating. Reviews are so useful in helping other people find my site and make my recipes. Your support means the world to me!

    Amanda

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, Yall!

    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.
    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.
    • instagram
    • facebook
    • pinterest

    Choose a Category

    Looking For Something?

    Recently

    • Lemon Drop Jello Shots (Using Real Lemons!)
    • Ground Venison Taco Salad (Great for Leftovers!)
    • London Fog Latte with Lavender Syrup (Hot or Iced)
    • Ground Venison Tater Tot Hotdish (Midwestern Casserole)
    • Three Ingredient Mandarin Orange Jello Salad (No Cottage Cheese)
    • Sweet & Spicy Dirty Chai Espresso Martini
    • One Pan Venison Hamburger Helper
    • Strawberry Rosé Jello Shots (3 Ingredients!)
    • Old Fashioned Green Jello Salad with Pineapple and Cool Whip
    • Three Ingredient Champagne Jello Shots (No Vodka!)

    Archived Posts

    Meet Amanda

    Footer

    ↑ back to top

    Wisconsin Classics

    • Brandy slush cocktail 
    • Beer battered fish fry
    • Wisconsin brandy old fashioned
    • Grasshopper cocktail
    • Beer brats and onions
    • Pink squirrel with ice cream
    • Raspberry jello pretzel salad

    Venison Dinners

    • Seared venison tenderloin 
    • Venison dry rub 
    • Juicy venison burger
    • Red wine venison roast
    • Venison meat sauce 
    • Smoked venison backstrap
    • Grilled venison tenderloin

    Coffee at Home

    • Pumpkin cream cold brew 
    • Vanilla iced coffee
    • Dirty chai latte 
    • Pistachio cream cold brew
    • Maple syrup latte
    • Vanilla sweet cream cold brew
    • Homemade chai concentrate

    About / Contact / Privacy Policy

    Copyright © 2025 Midwest Nice

    1224 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required