Traditionally made with beef, try this version made with New Zealand farm-raised venison
Prep time: 10 mins
Cook time: 25 mins
Serves: 4
Ingredients:
500g New Zealand farm raised venison minute steaks
1 tsp garlic powder
Salt and pepper
4 tbsp oil
1 green capsicum, in slithers
1 onion, thinly sliced
4 baguette rolls, sliced open
2 tbsp mayonnaise, optional
Emmental slices
A handful Superb Herb crazy peas
Method:
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 10 minutes, 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 Philly cheesesteak,thinly slice the meat first and top with cheese once cooked.
