Venison Philly cheesesteak sandwich
YIELD
~500-600ML
PREP TIME
00:10
COOKING TIME
00:10
INGREDIENTS
- 500g venison minute steaks
- 1 tsp garlic powder
- salt and pepper
- 4 tbsp extra virgin avocado oil
- 1 green capsicum, in slithers
- 1 onion, thinly sliced
- 4 baguette rolls, sliced open
- 2 tbsp mayonnaise, optional
- emmental cheese slices
- a handful crazy peas
METHOD
Method:
- 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.
