A cheesesteak is a sandwich with thinly sliced steak and melted cheese that hails from Philadelphia, USA. We make ours a showstopper by using New Zealand venison and Emmental cheese.
Ingredients
Servings
- 500 g venison minute steaks
- 1 tsp garlic powder
- salt and pepper
- 4 Tbsp extra virgin avocado oil
- 1 green capsicum, cut in slithers
- 1 onion, thinly sliced
- 4 baguette rolls, sliced open
- 2 Tbsp mayonnaise
- Emmental cheese slices
- 1 a handful pea shoots
Recommended toppings
a handful of pea shoots
Servings
- 500 g venison minute steaks
- 1 tsp garlic powder
- salt and pepper
- 4 Tbsp extra virgin avocado oil
- 1 green capsicum, cut in slithers
- 1 onion, thinly sliced
- 4 baguette rolls, sliced open
- 2 Tbsp mayonnaise
- Emmental cheese slices
- 1 a handful pea shoots
Recommended toppings
a handful of pea shoots
Sprinkle garlic powder over the venison steak and liberally season with salt and pepper. Set aside.
Heat up your barbecue. Add 1 tablespoon of avocado oil and sauté the green capsicum and onions for 3-5 minutes. Set aside.
Add 1 tablespoon of avocado oil and turn the heat up. Place your venison steak on the barbecue and sear for 2 minutes, then cook for a further 2-3 minutes, or until cooked to your liking. Leave to rest for 10min then slice thinly.
Slather mayonnaise on your bread rolls and grill on the barbecue. Top with cheese slices and leave it on the barbecue until melted.
To serve
Top with capsicum, onions, venison and finish with a few pea shoots. Serve while warm.
Here are some tips to help with this recipe
Prefer a more traditional cheesesteak?
For a more traditional Philly cheesesteak, thinly slice the meat first and top with cheese once cooked.
What is a good method to cut the venison thinly?
To slice your meat thinly, ask your butcher to do this for you, or pop the venison in the freezer for 30 minutes then use a sharp knife to thinly slice against the grain. Bring venison back to room temperature before cooking.
