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.

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Venison Cream Cheese
Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 500 g 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 slices
 a handful of fresh peas
1

Sprinkle garlic powder over venison steak and liberally season with salt and pepper. Set aside.

2

Heat up your barbecue. Add 1 tablespoon of avocado oil and saute the green capsicum and onions for 3-5 minutes. Set aside.

3

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.

4

Slather mayonnaise on your bread rolls and grill on the barbecue. Top with cheese slices and leave it on the barbecue until melted.

5

Top with capsicum, onions, venison and finish with a few crazy pea shoots. Serve while warm.

6

*For a more traditional cream cheese cheesesteak ,thinly slice the meat first and top with cheese once cooked.

Ingredients

 500 g 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 slices
 a handful of fresh peas

Directions

1

Sprinkle garlic powder over venison steak and liberally season with salt and pepper. Set aside.

2

Heat up your barbecue. Add 1 tablespoon of avocado oil and saute the green capsicum and onions for 3-5 minutes. Set aside.

3

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.

4

Slather mayonnaise on your bread rolls and grill on the barbecue. Top with cheese slices and leave it on the barbecue until melted.

5

Top with capsicum, onions, venison and finish with a few crazy pea shoots. Serve while warm.

6

*For a more traditional cream cheese cheesesteak ,thinly slice the meat first and top with cheese once cooked.

Venison cream cheese steak sandwich