Phillie-Style Cheese Steak Sandwich
 | Author:
Eileen Clarke - Rifles and Recipes
Author: Rifles and Recipes |
Phillie-Style Cheese Steak Sandwich
Eileen Clarke
Rifles and Recipes
Serves 4
As simple as this marinade is, it’s very powerful, rivaling fresh pineapple for tenderizing meat. But, to make sure the marinade gets as far as it needs to, it still needs to go 36-48 hours. That’s about how long it takes any marinade to travel ¼ inch. So be patient. Let the marinade work, and you’ll be amazed at how simple it can get. This recipe is a favorite at our house because it’s so simple and easy to do, but mostly because it adds a bit of sweetness to the flavor, something I miss in venison versus beef.
The Marinade Ingredients
36-48 hours ahead
1 pound venison steaks, sliced into thin strips
2 tablespoons maple syrup
1 ½ teaspoons salt
¾ teaspoon coarse ground black pepper
Combine the maple syrup, salt and pepper in a small bowl. Rub it on the strips of steak with your fingers. Drop the meat into a re-sealable gallon bag and refrigerate for 36-48 hours.
The Rest of the Ingredients
3 tablespoons oil, in all
1 medium-sized sweet onion, sliced
1 green pepper, sliced
¼ teaspoon black pepper
4 hard rolls (About 4-inch round)
8 slices provolone cheese
Cooking
1. Preheat the oven to 450°F. Get two skillets out. In one, heat 2 tablespoons of oil over medium heat, and sauté the sliced sweet onion and green pepper, for about 15 minutes, until the veggies get nicely browned. In the second skillet, after the onions have been browned, heat the last tablespoon of oil over medium to medium-high heat, until it begins to smoke and add the marinated meat. (Just pull it out of the bag, unravel it, and sauté away.)
2. Separate the hard rolls and place them cut side up on a foil-lined cookie sheet. Toast for 5 minutes in the 450º oven.
3. Divide the meat and onion/pepper mixture among the four rolls. (You can do an open-faced sandwich if you like, too.) Lay 2-4 slices of provolone on each sandwich, and return to the oven for 3-4 minutes, until the provolone has melted. Serve hot, with cold beer.
A recipe from Eileen’s wild game cookbook, Tenderize the Wild which has 100 different marinades, brines and dry rubs for all our wild game meats. https://www.riflesandrecipes.com FYI: Eileen lives in Townsend. Purchase her game cookbooks locally and save the cost of shipping (about $5). 406-521-0273
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PhotoCredit: Photo Credits: Eileen Clarke
Image 1 Caption: Phillie-Style Cheese Steak Sandwich
Photo Credits: Eileen Clarke
