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    Peak to Plate » All Wild Game

    Venison Philly Cheesesteak

    Published: May 6, 2021 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

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    I know I get a little fancy around here sometimes so I thought I should throw in a simpler recipe every now and then. Sometimes simpler really is better. You might find this as a surprise but I don't always have time (or the desire) to cook all day. Plus, I love a good sandwich. This Philly cheesesteak only takes a few simple ingredients and comes together pretty quickly once the meat is sliced.

    venison philly cheesesteak on wood board.
    venison philly cheesesteak ingredients

    What Cut of Meat do I use?

    Thinly sliced ribeye steak is the traditional meat for Philly cheesesteaks. The venison equivalent of the ribeye is the backstrap or loin. I found it a little too painful to cut up a perfectly good backstrap so I used a sirloin roast instead. Ribeyes are prized for their marbling but venison doesn't have much, if any, fat. This is where my favorite cooking fat comes in handy - lard. It enhances the meat a bit by adding some fatty richness.

    venison sirloin roast sliced

    How do I cut meat for a Philly cheesesteak?

    In order to get paper thin slices of meat, you need 2 things: a sharp knife and a mostly frozen piece of meat. I find it much easier to slice meat thinly when it's still frozen. It's super important to slice the meat as thin as you can for this recipe. Otherwise, it could be a little tough to bite through. Once the meat is sliced thinly, I like to thaw it the rest of the way on paper towels (in the fridge, of course). This helps remove any off flavors in the meat and will also help brown the meat better.

    sliced venison thawing on paper towels

    What is Worcestershire Sauce?

    The seasoning for the steak is pretty simple - salt, pepper, and worcestershire sauce. Worcestershire sauce is one of my favorite ways to season wild game. It's a great addition to burgers, meatloaf, broths, cheesesteaks, etc. Worcestershire sauce is made up of all sorts of funky and fermented flavors - onions, garlic, vinegar, and anchovies are some of the main flavors. They all come together for a flavor packed sauce that's sure to take your cheesesteak to the next level. Oh and if you're wondering, Google says to pronounce worcestershire "wu·stuh·shr." Thanks Google, but I'm not really sure if that helps me.

    venison Philly cheesesteak meat cooking

    What vegetables are on a Philly cheesesteak?

    Philly cheesesteaks can have a variety of vegetables in them like bell peppers, onions, mushrooms, hot peppers, etc. I've been told on multiple occasions that green bell peppers have no place in our kitchen so I opted for a red and yellow bell pepper. I don't think green peppers are bad but I do prefer the flavor of the other colors. Plus I love the colors. I sauté the vegetables in a little bit of lard and season them with salt, pepper, and worcestershire sauce. Pretty simple!

    sliced bell peppers and onions on cutting board

    Putting it all together:

    No Philly Cheesesteak would be complete without, you guessed it, cheese. Apparently the type of cheese you use on a Philly Cheesesteak is a big point of controversy. You're either on the provolone side or the Cheez Whiz side. I opted for the more "natural" state of cheese and used provolone for this recipe. With a lean meat like venison, it can be difficult to not overcook the meat and still have that perfectly gooey melted cheese. I like to add the cheese right after I mix in the worcestershire sauce so that the meat can finish cooking and the cheese can melt at the same time. Layer the vegetables and cheesy meat on a toasted hoagie roll and top with spicy brown mustard. The mustard is optional but adds a little kick to the sandwich that I really enjoy. Serve with some tater tots and your favorite beer and dig in!

    venison philly cheesesteak on wood board.
    venison philly cheesesteak in hand
    venison philly cheesesteak on wood board.

    Venison Philly Cheesesteak

    Annie Weisz
    This classic Philly Cheesesteak recipe is a great way to use venison roasts. Topped with gooey provolone cheese, you can't go wrong here!
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course, Sandwich
    Cuisine American
    Servings 4
    Calories 655 kcal
    Prevent your screen from going dark

    Equipment

    • cast iron griddle

    Ingredients
      

    • 1 ¼ lb venison sirloin roast
    • 1 red bell pepper, thinly sliced
    • 1 yellow bell pepper, thinly sliced
    • 1 medium onion, cut in half, then sliced
    • 3 tablespoon lard, divided
    • 5 tablespoon worcestershire sauce, divided
    • salt and pepper, to taste
    • 4 hoagie rolls
    • butter (optional)
    • 8 slices provolone cheese
    • spicy brown mustard (optional)

    Instructions
     

    • Allow roast to thaw slightly under refrigeration. You want it to be mostly frozen but soft enough to cut through. Slice meat paper thin against the grain. Place slices of meat on a paper towel-lined sheet pan in a single layer. Cover and refrigerate until fully thawed.
    • Heat cast iron griddle over medium-high heat. Add 1 tablespoon lard to pan and spread it around so it coats the whole pan. Add peppers and onions and season with salt and pepper.
    • Cook vegetables, stirring occasionally, for 15-20 minutes or until softened and starting to brown. Add 2 tablespoon worcestershire sauce and stir to coat vegetables. Cook 1 more minute. Remove from pan and set aside. Keep warm until ready to use.
    • Butter insides of hoagie rolls if desired. Place on hot griddle, with the inside facing down, and toast for 2-3 minutes. Set aside.
    • Just before cooking, season meat slices with salt and pepper. Add 2 tablespoon lard to the hot griddle and spread it around. Add meat slices in a single layer to the griddle. You will probably have to cook it in 2 batches.
    • Cook meat 1-2 minutes per side. Once meat is almost done cooking, move it all into a pile on the griddle and add 1 ½ tablespoon worcestershire sauce (3 tablespoon if you were able to fit all the meat on the griddle).
    • Move meat into 4 even piles on the griddle. Top each pile with 2 slices provolone cheese. Continue cooking until melted, about 2 minutes.
    • To each hoagie roll, add peppers and onions, and top with meat and cheese. Serve with spicy brown mustard if desired. Enjoy!

    Nutrition

    Calories: 655kcalCarbohydrates: 46gProtein: 50gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 163mgSodium: 1049mgPotassium: 884mgFiber: 3gSugar: 9gVitamin A: 1430IUVitamin C: 98mgCalcium: 448mgIron: 9mg
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

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    • Mini Elk Steak Sandwiches with Horseradish Cream Sauce
    • Maple-Glazed Venison Breakfast Sausage Bites

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    Reader Interactions

    Comments

    1. Heidy says

      April 25, 2022 at 4:54 am

      5 stars
      This Cheesesteak recipe was so yummy tasting! I sincerely am glad I found it on Facebook. We made them for our friends on Friday, and they even said it was excellent tasting. Have a great day!

      Reply
      • Annie says

        April 25, 2022 at 8:23 pm

        Thank you so much, Heidy! I'm so glad you and your friends enjoyed the recipe!!

        Reply
    2. Silvia says

      April 24, 2022 at 10:35 pm

      This is a great variation on the traditional Philly cheesesteak. I remember having venison at a friend's house once. Where is your recommendation to buy it?

      Reply
      • Annie says

        April 25, 2022 at 8:22 pm

        If you're not able to hunt for venison yourself, I recommend looking for a sustainable producer near you.

        Reply
    3. Ksenia says

      April 24, 2022 at 12:27 pm

      5 stars
      I think it’s so great to see a balance of both simple and fancy recipes! This cheesesteak really bounces both parts of the equation out with the use of venison meat, which makes this much more sustainable and special. The flavor and appearance were both great!

      Reply
      • Annie says

        April 24, 2022 at 3:32 pm

        Thank you so much, Ksenia! I try to make a balance of recipes that everyone will love!

        Reply
    4. Tammy says

      April 23, 2022 at 10:56 am

      5 stars
      I love this twist on the cheesesteak. Sounds amazing with venison and definitely one I need to try. So, so good..I'm hungry now!

      Reply
    5. Jamie says

      April 22, 2022 at 5:54 pm

      5 stars
      I love this twist on Philly cheesesteak using venison! This is going to make an epic sandwich I'm sure my family will love!

      Reply
      • Annie says

        April 24, 2022 at 3:31 pm

        Thanks, Jamie! I hope you and your family love it!

        Reply
    6. Veronika says

      April 20, 2022 at 8:34 am

      5 stars
      This recipe looks amazing! Never had a cheese steak with venison before, cannot wait to try!

      Reply
      • Annie says

        April 20, 2022 at 9:07 pm

        Thank you, Veronika! I hope you love the recipe!

        Reply
    7. Bernice says

      April 19, 2022 at 3:45 pm

      I don't cook a lot with wild game, once in while a friend will give us some elk, which is my favourite! I never thought about adding Worcestershire sauce to wild game but it really does match the bold flavours. Thanks for the tip!

      Reply
      • Annie says

        April 19, 2022 at 7:14 pm

        Elk is excellent, I agree! Worcestershire sauce is one of my favorite ingredients to use when cooking wild game. It adds so much flavor! Be sure to check out my elk recipes next time you get some! https://peaktoplate.com/wild-game-recipes/elk-recipes/

        Reply
    8. Marta says

      April 19, 2022 at 8:04 am

      5 stars
      I was gifted a whole side of venison from a friend who is an avid hunter. I hadn't yet seen recipes about sirloin roast that looked decent so I was excited to find yours. These philly cheesesteaks reminded me so much of the real thing, I think I may even like these more!

      Reply
      • Annie says

        April 19, 2022 at 7:12 pm

        That's awesome, Marta! I know you'll love these sandwiches. Be sure to check out my other venison recipes to use up the rest of what you have too! https://peaktoplate.com/wild-game-recipes/venison-recipes/

        Reply
    9. Ann says

      April 18, 2022 at 3:21 pm

      5 stars
      What a great idea of using venison for this sandwich! My husband is an avid hunter, so this will be a great recipe to use up some of that meat!

      Reply
      • Annie says

        April 19, 2022 at 7:11 pm

        Thank you, Ann! This recipe is a great way to use up venison, even for those who don't normally like the taste!

        Reply
    10. Gloria says

      April 18, 2022 at 12:43 pm

      5 stars
      This sounds like an interesting twist on a classic sandwich. I have never tried venison. This sounds like a great idea.

      Reply

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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