This venison cheesesteak and roasted red peppers and provolone on a sun dried tomato bagel was out of this world. Also, we must mention the Venison Roast and Seasoning Rub in this recipe is useful in a variety of recipes. This cheesesteak is a wonderful take on an old favorite. Another great idea by the founder of Sportsman’s Table. The key to this Venison Cheesesteak and Roasted Red Peppers recipe is slicing the venison very thin. We recommend this slicer; an Open Country 150 watt food slicer. This meat slicer is inexpensive and light weight, yet has a top quality blade and functions very well. A true must have for a sportsman’s kitchen.Share This:
Venison Cheesesteak and Roasted Red Peppers
By February 11, 2014Published:
- Yield: 2 Servings
- Prep: 15 mins
- Cook: 5 mins
- Ready In: 20 mins
Venison Cheesesteak and Roasted Red Peppers and Provolone on a sun dried tomato bagel.
- 1 large red pepper
- 1/2 lb. venison sliced thin, we used a roast
- 2 slices provolone cheese
- 1 tsp. Venison Roast and Seasoning Rub Sportsman's Table Item #CY3627
- 2 sun dried tomato bagels
- Wash red pepper, core and slice in wide 2 inch slices. Broil red peppers on high on a cookie sheet until blackened, approx. 10 minutes. Wrap peppers in a paper towel and place in a sealed plastic bag. Allow them to steam a couple minutes and the blackened skins will peel off easily. Once the skins are removed, brush with olive oil and season with salt and pepper. Place venison in a sauce pan over low-medium heat and sprinkle with Venison Roast and Seasoning Rub. Cook only a couple minutes until meat just turns brown. Immediately add roasted red peppers and cheese and cover. Wait 1 minute and remove from heat. Heat bagel until just warm or lightly toasted. Serve steak on bagel.