PHILLY STEAK SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
- Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.
VENISON GROUND STEAK SANDWICH
Make and share this Venison Ground Steak Sandwich recipe from Food.com.
Provided by NC Food Culture
Categories Wild Game
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet brown venison with half the onion and half the peppers.
- Add half of your Worcestershire sauce and Montreal seasoning.
- In a separate pan caramelize other half of onion and peppers. Add salt and pepper at this point.
- Open hoagie rolls on a cookie sheet and place cheese in rolls.
- Add hot venison and onion/pepper blend.
- Place under broiler at 500 degrees until it begins to sizzle.
- Remove from oven. Hit with remaining seasonings and serve.
Nutrition Facts : Calories 1117.7, Fat 54.7, SaturatedFat 29.3, Cholesterol 345.1, Sodium 1791.4, Carbohydrate 48.6, Fiber 3.1, Sugar 5.8, Protein 103.1
VENISON TENDERLOIN SANDWICHES
Here in the Adirondack Mountains of upstate New York, venison is a staple food. My son-in-law supplies me with venison for these savory sandwiches. Prepared this way, the meat becomes very tender. - Patricia El-Zoghbi, Wells, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2 in. thick; add to the skillet. , Cook over medium heat about 3 minutes on each side or until meat reaches desired doneness. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms.
Nutrition Facts : Calories 423 calories, Fat 16g fat (0 saturated fat), Cholesterol 85mg cholesterol, Sodium 819mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
EMILY'S MARINATED VENISON STEAKS
I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.
Provided by Thorney
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove venison from the marinade and shake off excess. Discard remaining marinade.
- Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g
ANDY GRIFFITH FAVORITE BLUE BIRD DINER GROUND STEAK SANDWICH
This is a loose meat sandwich that is greater than the sum of it's parts. I grew up eating these in Mt. Airy ( Mayberry) N.C. Best served with creamy coleslaw and a thick slice of tomato both in the sandwich. It's an NC thing.
Provided by cans4fun
Categories Very Low Carbs
Time 17m
Yield 6 Sandwiches, 6 serving(s)
Number Of Ingredients 5
Steps:
- Start by browning the beef in the pan, chopping up so the meat takes on a "sloppy joe" appearance.
- Drain ground meat.
- Pepper meat LIBERALLY ! This is supposed to be redolent in the taste of ground black pepper.
- Whisk together water, salt and flour.
- Add to skillet, and allow to come to a boil.
- Lower heat and simmer until mixture has thickened.
- Serve on buns with mayo, your favorite coleslaw and a slice of tomato.
Nutrition Facts : Calories 363.7, Fat 25.9, SaturatedFat 10.3, Cholesterol 104.3, Sodium 281, Carbohydrate 4, Fiber 0.1, Protein 26.8
GRILLED VENISON STEAKS
My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.
Provided by tcasa
Categories Venison Recipes
Time 8h55m
Yield 4
Number Of Ingredients 13
Steps:
- Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
- While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
- Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
- Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
- Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
- Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg
EASY VENISON STEAKS
Whenever I don't have alot of time to make supper, this is so easy and quick. You can mix all the ingredients on wax paper and when finished just throw it away. My man loves venison this way.
Provided by Kim127
Categories Deer
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together dry ingredients.
- Coat venison steaks with flour mixture.
- Melt butter over medium heat.
- Saute steaks in butter for 10 minutes or until done.
Nutrition Facts : Calories 349.7, Fat 11.3, SaturatedFat 5.8, Cholesterol 208.6, Sodium 167.7, Carbohydrate 5.5, Fiber 0.3, Sugar 0.1, Protein 53.1
SHREDDED VENISON SANDWICHES
"My husband hunts for deer every November, so I'm always looking for new recipes for venison," relates Ruth Setterlund from Fryeburg, Maine. "The whole family loves these slow cooker sandwiches, seasoned with soy sauce, brown sugar, ketchup and hot pepper sauce." -Ruth Setterlund, Freyburg, Maine
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 14-18 servings.
Number Of Ingredients 15
Steps:
- Cut venison roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings. Pour over venison. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks; return to slow cooker and heat through. Using a slotted spoon, place meat mixture on bun bottoms. Replace tops.
Nutrition Facts : Calories 252 calories, Fat 4g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 699mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.
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