Venison Cheese Steaks
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Credit: Frank Hummel, Executive Chef, Parkhurst Dining, Lycoming College, Williamsport, Pennsylvania
The National Culinary Review, November/December 2014
1 deer backstrap tenderloin
1 T. canola oil
3 green bell peppers, julienne
1 medium Spanish onion, julienne
2 garlic cloves, minced
1 T. salt
1½ t. pepper
10 (5-inch) hero rolls
10 thin slices provolone cheese
Slice backstrap into thin strips. In large skillet, heat oil on high. Add meat with bell peppers, onion and garlic; cook to desired doneness. Adjust seasoning with salt and pepper. Place cooked meat and vegetables in rolls; top with provolone cheese.
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