Venison Philly Cheesesteak Sandwich Recipe
A mouthwatering venison – elk and antelope – Philly cheesesteak sandwich recipe with bourbon and sage sautéed mushrooms, onions, bell peppers, topped with two types of melted cheese tucked inside a sweet French roll
This venison Philly cheesesteak sandwich recipe is as good – maybe even better – than it looks. (Nevada Foodies photo)
This venison recipe makes four Philly cheesesteak sandwiches.
NOTE: No elk or antelope venison, sub in whitetail.
- 1/2 pound elk backstrap thinly sliced
- 1/2 pound antelope backstrap thinly sliced
- 4 slices Provolone Cheese
- 4 slices Havarti Cheese
- 2 cups sliced mushrooms
- 2 onions sliced
- 1 red bell pepper sliced
- 4 sweet French rolls sliced in half
- 1 jigger or shot of bourbon
- 1 tablespoon brown sugar
- 6 tablespoons butter
- 2 tablespoons fresh sage chopped
- kosher salt and pepper
Venison Philly cheesesteak sandwich ingredients for recipe. (Nevada Foodies photo)
Using a sharp knife, slice elk and antelope backstrap meat into thin pieces. Generously season with kosher salt and pepper and set aside.
Heat oven to broil. Melt 2 tablespoons of butter in microwave and brush melted butter on the top and bottom halves of the French rolls. Place under broiler until slightly golden. Remove from oven and set aside.
Heat skillet over medium heat and melt 2 tablespoons butter. Add mushrooms and sauté for about 10 minutes until the mushrooms become browned around the edges. Add fresh sage, brown sugar and jigger of bourbon.
After topping the cooked sliced venison meat
and veggies with some cheese, a quick visit to the oven
broiler will make this Philly cheesesteak sandwich
recipe ready to serve. (Nevada Foodies photo)
Continue to sauté for another 5 minutes. Remove mushrooms and add 2 tablespoons of butter to the skillet. Sauté red bell pepper and onions until softened, usually about 10 minutes. Add mushrooms back to skillet and stir together. Remove from skillet and set aside.
Heat skillet over medium heat. Add sliced elk and antelope meat to the seasoned skillet. Quickly cook until browned, usually about 2 minutes. Remove from heat.
Place the bottoms of the French rolls on a cooking sheet and top with elk and antelope game meat, mushrooms, onions and peppers. Top each half with a slice of Provolone and Havarti cheese. Place under broiler for about 2 to 3 minutes until the cheeses melt over the top of the sautéed vegetables. Remove from broiler. Place the top of the French roll over the melted cheese and DEVOUR!
Serve this venison Philly cheesesteak sandwich with warmed Au Jus and enjoy!
For more information about this venison recipe, please visit: http://www.nevadafoodies.com.