If you love good venison cheesesteaks, things just got a whole lot better.
Every now and then this whole "outdoors writer" thing really hits pay dirt. That couldn't be more of the truth when Weston Brands reached out to me to try their new jerky board. Almost immediately the thought of finally being able to cut perfectly sliced pieces of meat without a meat slicer started popping into my head.
Why would this be important? As you are about to see, venison cheesesteaks will be flat out awesome from this point forward.
The secret to great venison cheesesteaks, and one close to a true Philly cheesesteak, lie in the thin slices of meat. Even though this Weston Brands jerky board is intended to slice meat for jerky, this is not just a one trick pony. Seeing as how the cutting board allows you to cut meat at 1/4-inch or 3/8-inch, many other uses can come into play.
To see how I first used this board, just look below. In the meantime, go dig one of those backstraps out of the freezer. trust me, it's good enough to use that precious cut. There isn't much prep time, and you're likely to have just about everything you need in your cupboard.
- 1 thawed package of venison steaks
- Green and red bell peppers - chopped long
- 1 large onion - sliced thin and long
- Sliced portobellos
- Garlic Powder
- Coarse salt
- Vegetable oil
- Buns - Hoagie rolls or otherwise
- Provolone cheese
- (Fire cheese sauce - special ingredients below)
To get this easy recipe started, start by adding all the chopped vegetables to a hot pan with several solid scoops of butter. Cook the vegetables until soft, stirring frequently.
Next, start using the Weston Brands jerky board, or if you don't have one just use your best effort, and slice the venison steaks to 3/8-inch.
Once they are sliced, season them with the garlic powder, coarse salt, and pepper to your desired taste. Pour enough vegetable oil to coat the bottom of a pan, cast iron being preferred, and heat until the oil is shimmering. From there, pan sear the slices of venison over medium heat to medium-high heat until done.
From here, you are just about done. All that is really left is just to layer the veggies with the meat inside a hoagie. Top it off with some provolone cheese (it'll be melted cheese in no time if you top it hot off the pan) and you are in business. However, if you are like me, you might like an awesome cheese sauce to go along with it. If that is the case, see below.
Fire Cheese Sauce
- Jarred cheese
- Ground red pepper
- Smoked paprika
- Onion salt
Now this is an easy one. Just combine all the above ingredients in a small dish and smother everything in it. Literally...everything.
The actual measurements I used for my cheese sauce may be different from yours. I would encourage you to experiments and find your own tastes. Just like hunting, cooking should be an adventure as well.
From here, you should be all set to enjoy an absolutely incredible wild game cheesesteak made just the way it should be.
It's not like other venison recipes, that's for sure!
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