Venison Philly Style
By Hookemharry


What you need:

1 large onion sliced

1 red bell pepper seeded and sliced lengthwise

1 green bell pepper seeded and sliced lengthwise

Coarse ground black pepper, sprinkle to taste

Salt to taste

Ground garlic, sprinkle to taste over cooking venison

Sliced Swiss cheese or provolone cheese

Six steak rolls

Olive oil for frying steak and vegetables

 

What you do:

Coat a large griddle or fry pan liberally with olive oil. Add to the pan the onions, bell peppers and mushrooms and fry while adding salt and pepper to suit your taste.

When the vegetables are about half done move them to the side of the griddle or pan and add the venison. Season the venison with the garlic powder. Fry the meat until it is thoroughly heated and then pile it on top of the cooked vegetables.

Meanwhile, toast the split rolls on the empty side of the griddle. Then pile each roll high with meat and vegetables, topping it all off with the sliced Swiss cheese.

Most folks like to call these steak sandwiches “pounders.” What a great meal!






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