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Venison cream cheese steak sandwich

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

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.

Venison Cream Cheese

 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

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.

Nutrition Facts

Servings 0

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