Wild Venison Philly Cheesesteak
Contributed by The Outdoors Chef
What’s not to love about a cheesesteak? This really simple recipe is quick to put together and it’s a great way to use your frozen venison roast. Slicing the meat while it’s still frozen makes it easier to get thinner slices and also cuts down on the preparation time since you don’t need to wait for it to thaw. Good bread is probably the most important piece of this recipe, and feel free to experiment with the cheese. Provolone melts well and tastes great, but there are so many more options. If you still have a nice venison roast in your freezer taking up space, this is a recipe that you don’t want to skip!
Recipe written by The Outdoors Chef. For more great recipes, hunting live streams, and cooking shows follow The Outdoors Chef on Facebook.
INGREDIENTS
Cheesesteak
- Whitetail Deer Roast – trimmed and thinly sliced while frozen – 1lb 450g
- Yellow Onion – trimmed, peeled, and finely sliced – 2pc
- Green Bell Pepper – cored, seeded, and thinly sliced – 2pc
- Red Bell Pepper – cored, seeded, and thinly sliced – 2pc
- Baby Portobello Mushrooms – brushed clean, trimmed and thinly sliced – 12pc
- Garlic Cloves – trimmed, peeled, and finely grated – 4pc
- Provolone Cheese – thinly sliced – 1lb 450g
- Extra Virgin Olive Oil – as needed
- Amoroso-Style Rolls – 4pc
- Flaked Sea salt – to taste
- Fresh Ground Black Pepper – to taste
- Parchment Paper or Aluminum Foil – for wrapping
Amorosa-style Roll
- Bread Flour – sifted – 6cups
- Water – lukewarm – 2cups 500ml
- Wildflower Honey – 1tbsp
- Active Dry Yeast – 1tbsp
- Flaked Sea Salt – 1tsp
- Egg Wash – half and half egg/water, whisked – 2pc
TECHNIQUE
Cheesesteak
- Heat a cast iron griddle or large sauté pan over medium-high heat, add olive oil to coat bottom of pan
- Add mushrooms, toss to coat with oil, season with salt and pepper, sauté until golden brown, remove
- Add more olive oil to coat bottom of pan, add onions, bell peppers, garlic, season with salt and pepper
- Sauté until golden brown, remove, add more olive oil to coat bottom of pan
- Season venison with salt and pepper, add to hot pan, sauté until charred and desired doneness, turning once
- Add the mushrooms, and onion/pepper mixture to venison, mix to combine, divide into 4 portions
- Top each portion with provolone, slice the rolls in half, place on the grill to lightly toast
- Using a steel spatula pick up portions and slide onto toasted roll, serve
Amorosa-style Roll
- In a stand mixer fitted with chef’s whisk, combine water, yeast, and honey, whisk to combine, let stand for 10 minutes
- Add the flour to the wet ingredients, attach the dough hook mix until fully combined, continue to knead for 5 minutes
- If mixture is too dry, add water, if mixture is too wet, add flour
- If prepared by hand, turn dough out onto a lightly floured surface, knead for 5 minutes
- Place dough in a lightly oiled bowl, cover with damp cloth
- Allow dough to rise in a warm place (in oven with light on) for 60 minutes or until doubled in size
- Turn out dough on a lightly floured surface, punch down dough, divide evenly and form into uniform 10” rolls
- Arrange on a lightly oiled baking tray, cover and let rise for 60 minutes or until doubled in size
- Using a pastry brush, lightly wash the dough with 50/50 egg/water mixture, season with salt
- Position rack in center of oven, place pizza stone on rack, preheat to 550°F (288°C), gas mark 12
- Bake 18-20 minutes or until golden brown, remove from oven
