Venison Philly cheesesteak sandwich

Two Philly cheesesteak with venison slices, onions, herbs and side sauces on a round wooden board.
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.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Brunch, Dinner, Lunch
Cuisine American
Servings 4 people



  • Sprinkle garlic powder over venison steak and liberally season with salt and pepper. Set aside.
  • Heat up your barbecue. Add 1 tablespoon of avocado oil and saute 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.
  • Top with capsicum, onions, venison and finish with a few crazy pea shoots. Serve while warm.


*For a more traditional Philly cheesesteak,thinly slice the meat first and top with cheese once cooked.
Fresh tip: 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.
Tried this recipe?Let us know how it was!

Find out more about New Zealand venison here and check out our venison recipes for inspiration.

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