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.
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 cream cheese cheesesteak ,thinly slice the meat first and top with cheese once cooked.
Servings 0
