It’s rare for us to eat steak in our house. I certainly would never buy it to make cheesesteaks. Not that we cannot afford it (although the price has gone up), but I honestly find it’s so tender and delicious with venison steak instead. We are fortunate enough to have harvested deer and to be able to go outside to our freezer and pull out some venison steaks to make dishes such as this.
Venison Cheesesteak (serves 2)
Ingredients
- 1 tbsp olive oil, plus more for the pan
- 1/2 onion thinly sliced
- 1/2 bell pepper thinly sliced (color of your choice)
- 2 venison steaks
- worcestershire sauce
- jalapeno salsa
- Mrs Dash Table Blend seasoning
- salt
- 1/2 cup plus more to taste shredded gouda cheese (or cheddar) (I used a combo of both)
- choice of bread (I used hotdog buns in my pantry), toasted
- whole grain mustard
- horseradish sauce
- horseradish (optional on the side for extra zing)
Directions
- Thinly slice the steak into thin strips. Place in a medium bowl and sprinkle generously with salt and seasoning. Add the oil, numerous dashes of worcestershire sauce, and 1-2 tbsp on salsa and mix well. Let sit for 60 minutes.
- Heat a small amount of olive oil in a skillet. Sauté the onions and bell pepper until soft and caramelized. Remove from pan. Add the meat and cook over medium high to high heat for 1-2 minutes each side. Add the peppers and cheese on top and cover to allow cheese to melt
- Coat the toasted bread with mustard and horseradish sauce. Place meat over bread and serve with side of your choice
