Elk Philly cheesesteak sandwich is a delicious addition to your wild game menu! Tender elk steak cooked quickly then piled onto buttery, toasted buns with melting provolone cheese is so easy to make, yet elegant.
When I was taking these photos, my kids were waiting anxiously for me to be finished so they could eat the phillys! Haha! My husband really enjoys this recipe, too.
How to make Elk Philly cheesesteak sandwiches
First, take some tender elk steak and slice it thinly against the grain. I like to use elk loin (aka backstrap) for this recipe. There is nothing worse than a touch, chewy sandwich, in my opinion! You want to use a cut that is tender, like loin or tenderloin. (Although I prefer to save the elk tenderloin for this stuffed tenderloin recipe)
Prep the sandwich buns
Prep your sandwich station: place the sub sandwich buns open on a baking sheet and toast under broiler until lightly browned. Don’t be like me – I texted a friend while the buns were toasting, and burnt some of them! Haha! Just stand there and watch them carefully. You can do this while the onions sauté, if you like.
Fry the meat and veggies
Peel and slice two onions and a bell pepper. Heat some oil in a skillet to medium heat. Add the onions and peppers and sauté for 8-10 minutes. Turn the heat up to med-high. Push all the meat to one side and add the sliced elk meat to the hot skillet. Fry an additional 5 minutes, stirring once or so.
Assemble the Philly sandwiches
Add a dash of Worcestershire sauce and a good sprinkle of salt. Stir well and spoon the meat mixture onto the buns, dividing it evenly between all of the buns. Top with a slice or two of provolone cheese and stick it under the broiler again for just a minute to melt the cheese.
What to serve with Elk Philly’s
I like a crisp dill pickle alongside just about any sandwich! But you can also be fancy and make homemade potato chips, or some of my favorite Ranch Pretzels. A healthier and very tasty option is our favorite savory Spinach salad. Everyone loves it!
Elk Philly cheesesteak
- 4 sub buns
- 1 lb elk steak
- 3 Tablespoons olive oil
- 1 bell pepper
- 2 onions sliced
- 2 Tablespoons Worcestershire sauce optional
- ½ teaspoon salt
- 4 slices provolone cheese
- Slice elk steak thinly across the grain. Slice onions and pepper, set aside.
- Heat oil in a skillet over medium heat. Add onions and pepper. Stir and cook for 8 minutes. Push to one side of the skillet. Turn up heat to medium-high.
- Add elk steak into the skillet with the vegetables. Fry 3 minutes, then stir. Continue cooking for 2-3 minutes, or until most of the pink is gone.
- While vegetables and meat is cooking, butter the buns and toast under the broiler until golden brown. Watch it carefully so it doesn't burn.
- When meat mixture is ready, spread it on the bottom buns. Add a layer of provolone cheese and put back under the broiler till melted. Add top buns and serve.