Upgrade your venison steak sandwiches with this unique recipe! Tender, perfectly cooked venison steak is layered on a crusty sourdough baguette with sharp white cheddar cheese, tangy arugula salad, and creamy, flavorful red pepper aioli, creating a mouthwatering combination of bold and smoky flavors.
Recipe Highlights
Gourmet Flavor: The roasted red pepper aioli adds a bold, smoky touch that elevates the sandwich. Combined with zesty arugula and a tangy vinaigrette, the flavors are perfectly balanced. For another gourmet sandwich recipe try these mini elk steak sandwiches with horseradish sauce.
Tender Venison Steak: Thin slices of meat are perfectly tender and easy to bite through. For a classic sandwich, try this venison Philly cheesesteak recipe or venison sloppy joes recipe.
Hearty and Satisfying: This sandwich is a complete meal, ideal for lunch or dinner.
Ingredients
- Venison Backstrap: You can use any tender cut of game meat instead of the backstrap. Venison tenderloin or sirloin are great options. For a smoky twist, try using a smoked venison backstrap or grilled venison backstrap instead.
- Sourdough Baguette: I like to use homemade sourdough baguettes for this recipe, but you can also use hoagie rolls, sliced Dutch oven sourdough bread, or your favorite sturdy sandwich bread.
- Roasted Red Pepper Aioli: This homemade aioli is a vibrant and savory addition to venison steak sandwiches. It's also super simple to make. You can use your favorite sandwich sauce or drizzle some balsamic glaze over the steak for extra flavor. For another tasty way to use roasted red peppers, try this venison and gnocchi soup.
- White Cheddar: I like the flavor that sharp white cheddar adds to these sandwiches. For a milder flavor, you can use provolone cheese or gouda. White cheddar is also great to add flavor to pie crust like in these venison hand pies.
- Arugula Salad: The arugula is tossed in a simple vinaigrette for this recipe. If you don't enjoy the taste of arugula, you can use lettuce or your favorite greens instead.
See recipe card for quantities.
Equipment
Recommended
Cast Iron Skillet
I prefer to cook venison steak in a cast iron skillet because it provides the perfect crust on the outside of the steak.
How to Make Roasted Red Pepper Aioli
Aioli sounds fancy but it's really just mayonnaise with a few extra ingredients. This roasted red pepper aioli only takes a few ingredients and comes together in minutes!
- Step 1: Add all aioli ingredients (mayonnaise, roasted red peppers, garlic, white balsamic, salt, and pepper) to a mini food processor or blender.
- Step 2: Blend until smooth.
- Step 3: Refrigerate until ready to use.
How to Cook Venison Steak for Sandwiches
This recipe uses a simple method to cook the venison steak in a cast iron pan. You can also use your favorite method or use leftover steak!
- Step 1: Pat venison steak dry with paper towels.
- Step 2: Season venison backstrap all over with salt and pepper. Let the meat sit at room temperature for 30 minutes before cooking.
- Step 3: Heat a cast iron skillet over medium-high heat. Add lard to the pan and swirl to coat. Add venison to the pan and cook for 4-5 minutes.
- Step 4: Flip and cook for an additional 3-4 minutes or until the internal temperature reaches 120-125°F. The cooking time will depend on the thickness of the steak.
- Step 5: Remove to a cutting board and let rest for 10 minutes before slicing.
- Step 6: Slice into ¼" slices.
Pro Tip
Letting the steak rest is essential to keep the juices locked in the meat instead of spilling onto the cutting board.
How to Make Venison Steak Sandwiches
While the steak is resting, prep the baguette, and make the arugula salad. Slice the steak just before assembling the sandwich.
- Step 1: Preheat the broiler on low. Place baguette halves on a parchment paper-lined sheet pan.
- Step 2: Arrange cheese slices on the cut sides of the baguette.
- Step 3: Combine white balsamic vinegar, olive oil, salt, and pepper in a small jar or small bowl.
- Step 4: Drizzle dressing over the arugula and toss to coat.
- Step 5: Place the sheet pan with the baguette and cheese in the oven and broil for 2-3 minutes, or until the cheese is bubbly and melted.
- Step 6: Spread the aioli over both sides of the baguette.
- Step 7: Sprinkle diced red peppers over the bottom half of the baguette.
- Step 8: Arrange slices of venison steak on the bottom half of the baguette.
- Step 9: Top steak with arugula salad and place the top half of the baguette on top.
- Step 10: Cut the sandwich into 3 pieces. Serve and enjoy!
Pro Tip
Using the broiler to melt the cheese guarantees it’s perfectly gooey without over-toasting the baguette.
Serving Suggestions
Venison steak sandwiches pair well with homemade potato chips or a fresh side salad with homemade honey mustard dressing. Or add some tangy coleslaw or a pickle spear for a crunchy contrast. Or they can be a complete meal on their own!
Recipe FAQs
Tender cuts like venison backstrap, tenderloin, or sirloin are great for sandwiches because they're easy to bite through.
Yes, cheese can pair wonderfully with venison! The rich, savory flavor of venison is complemented by the creaminess and sharpness of certain cheeses. For venison steaks or sandwiches, cheeses like sharp white cheddar, blue cheese, or Swiss work well, balancing the meat's richness.
Absolutely! Garlic mayo, horseradish cream, or even a Dijon mustard spread can work well.
For the best flavor, it’s best assembled fresh, but you can prep the aioli and slice the steak in advance.
Definitely! Grilling adds a smoky flavor that pairs wonderfully with the sandwich. Try this grilled venison backstrap recipe.
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Venison Steak Sandwiches with Roasted Red Pepper Aioli
Equipment
Ingredients
Sandwich:
- 8 oz venison backstrap
- salt and black pepper, to taste
- 1 tablespoon pork lard (or other cooking fat)
- 1 sourdough baguette, cut in half lengthwise
- 4 oz white cheddar, sliced
- ¼ cup roasted red peppers, diced
Roasted Red Pepper Aioli:
- 2 oz roasted red peppers, drained
- ¼ cup mayonnaise
- 1 teaspoon white balsamic vinegar
- ½ teaspoon garlic, minced
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Arugula Salad:
- 2 cups arugula
- 1 tablespoon white balsamic vinegar
- 1 tablespoon olive oil
- 1 pinch salt and black pepper
Instructions
- Season venison backstrap all over with salt and pepper. Let the meat sit at room temperature for 30 minutes before cooking.
- Add all aioli ingredients to a mini food processor or blender. Blend until smooth. Refrigerate until ready to use.
- Heat a cast iron skillet over medium-high heat. Add lard to the pan and swirl to coat. Add venison to the pan and cook for 4-5 minutes. Flip and cook for an additional 3-4 minutes or until the internal temperature reaches 120-125°F. The cooking time will depend on the thickness of the steak. Remove to a cutting board and let rest for 10 minutes before slicing. Slice into ¼" slices.
- While the steak is resting, preheat the broiler on low, prep the baguette, and make the arugula salad.
- Place baguette halves on a parchment paper-lined sheet pan. Arrange cheese slices on the cut sides of the baguette.
- Combine vinegar, oil, salt, and pepper in a small jar. Drizzle over the arugula and toss to coat.
- Place the sheet pan with the baguette and cheese in the oven and broil for 2-3 minutes, or until the cheese is bubbly and melted.
- Spread the aioli over both sides of the baguette. Sprinkle diced red peppers over the bottom half of the baguette. Arrange slices of venison steak on the bottom half of the baguette. Top with arugula salad and place the top half of the baguette on top.
- Cut the sandwich into 3 pieces. Serve and enjoy!
Notes
- You can use any tender cut of game meat instead of the backstrap. Venison tenderloin or sirloin are great options. For a smoky twist, try using a smoked venison backstrap or grilled venison backstrap instead.
- Letting the steak rest is essential to keep the juices locked in the meat instead of spilling onto the cutting board.
- I like to use homemade sourdough baguettes for this recipe, but you can also use hoagie rolls, sliced Dutch oven sourdough bread, or your favorite sturdy sandwich bread.
- The red pepper aioli is a vibrant and savory addition to venison steak sandwiches. It's also super simple to make. You can use your favorite sandwich sauce or drizzle some balsamic glaze over the steak for extra flavor.
- I like the flavor that sharp white cheddar adds to these sandwiches. For a milder flavor, you can use provolone cheese or gouda.
- Using the broiler to melt the cheese guarantees it’s perfectly gooey without over-toasting the baguette.
- The arugula is tossed in a simple vinaigrette for this recipe. If you don't enjoy the taste of arugula, you can use lettuce or your favorite greens instead.
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