What you need.
Remember to bag all the following ingredients before going camping!
Small to large venison or elk boneless roast (sliced paper thin for quick cooking)
One or two red bell peppers sliced and seeded
One or two large onions-sliced thin
One pound fresh button mushrooms sliced
Four cloves minced garlic
Salt and pepper to taste
Half dozen six inch Italian rolls
Sliced Swiss cheese or pepper jack cheese
Olive oil
What you do.
It is easiest to get consistency in your sliced meat if it is firm, as in partly frozen. If you have access to a meat slicer it makes the job a lot easier. Take all the bagged ingredients out of your ice chest and heat up the griddle. Add a bit of olive oil and then the meat, garlic and salt and pepper to taste. Cook until medium done and remove from the griddle and keep warm. Now on the same griddle with the juices from the meat add the vegetables and cook until completely heated and they have a browned glaze. Be sure to salt and pepper if you choose while peppers are grilling. Now open up your Italian rolls and fill first with the hot meat, then the cooked onion, pepper and mushroom mixture and top off with the cheese. Bring plenty of napkins and enjoy with fresh sliced melons. You know in some areas it is acceptable to make a beef broth and dip the sandwiches as you eat. Enjoy!
