Venison Philly Cheesesteak

A venison cheesesteak sandwich sits on a metal tray with potato chips.

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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

Cook Time25

Total Time55

Course: Main Course

Cuisine: American

Keyword: Grilled Venison Tenderloin, Venison Cheesesteak, Venison Philly Cheesesteak, Venison Tenderloin

Servings: servings

Calories: 705kcal

Author: Amanda Gajdosik

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