Sweet & Spicy Venison Cheesesteak Recipe
Thinly sliced venison with sweet and spicy sauce, served on a toasted hoagie roll.
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Ingredients
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Meat
Sauce
Vegetables
Cheese
Bread
Oil
Method
Preparation
- 1
Slice the Venison
Thinly slice the venison steak against the grain into strips approximately 1/8 inch thick.
- 2
Prepare the Sauce
In a bowl, whisk together the soy sauce, brown sugar, Sriracha sauce, garlic powder, and ground black pepper until the sugar is dissolved.
- 3
Slice the Vegetables
Thinly slice the green bell pepper and the onion.
Cooking
- 4
Cook the Vegetables
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced bell pepper and onion, sautéing for about 5-7 minutes until they are softened and slightly caramelized. Remove from skillet and set aside.
- 5
Cook the Venison
In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to high and add the sliced venison. Stir-fry for 3-4 minutes until the venison is browned but still tender.
- 6
Combine Meat and Sauce
Pour the prepared sauce over the cooked venison in the skillet, stirring to coat the meat evenly. Cook for an additional 2-3 minutes until the sauce has thickened slightly.
- 7
Melt the Cheese
Place the sautéed vegetables back into the skillet with the venison, then top with provolone cheese slices. Cover the skillet and cook for 2-3 minutes until the cheese is melted.
Assembly
- 8
Toast the Hoagie Rolls
While the cheese is melting, preheat your oven to 350°F (175°C). Cut the hoagie rolls in half and place them on a baking sheet. Toast in the oven for about 5 minutes until lightly crispy.
- 9
Assemble the Cheesesteaks
Remove the toasted hoagie rolls from the oven. Fill each roll with the venison and vegetable mixture, ensuring to scoop up some of the gooey melted cheese. Serve hot.