Venison Philly Cheesesteak

Venison Philly Cheesesteak


  • 1 pound venison steak, thinly sliced
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 4-6 slices of provolone cheese
  • 4-6 hoagie rolls
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add the thinly sliced venison steak to the skillet, and season with salt and pepper to taste. Cook for about 3-4 minutes, stirring occasionally, until the venison is browned on all sides but careful not to overcook.
  3. Remove the venison from the skillet and set aside.
  4. In the same skillet, add the remaining tablespoon of olive oil, and sauté the sliced onions and green bell pepper until they are tender and slightly caramelized, about 8-10 minutes.
  5. Add the venison back into the skillet with the onions and peppers, and stir to combine.
  6. Top the venison mixture with slices of provolone cheese, and cover the skillet with a lid. Cook until the cheese is melted, about 2-3 minutes.
  7. Toast the hoagie rolls, and then spoon the venison mixture onto the rolls.
  8. Serve hot and enjoy your delicious venison Philly cheesesteak!

Note: Feel free to add other toppings, such as sautéed mushrooms or hot peppers, to customize your cheesesteak to your liking.