Ol' Bart Likes Cubed Elk Philly Cheese Steak Sandwiches
If you follow Ol' Bart Likes on Instagram, you already know he cooks a mean meal, including lots of wild game. We're letting Bart take over Timber2Table for today's recipe, and he's sharing one of his favorite ways to cook cubed elk steak for Philly cheese steak sandwiches on his Traeger Grill. Enjoy! — M.P.
What is a cubed steak, you ask? It's a method of processing meat by running it through a machine that flattens and tenderizes the steak by breaking down some of the tough connective tissue without tearing apart the steak. It's a favorite way for processors to prepare sometimes tough cuts.
If you butcher your game at home, you can easily cube it with the Weston Realtree Jerky Slicer and Cuber. Besides this recipe, you can use cubed game meat for fork-tender chicken-fried steak.
2.5 pounds cubed elk steaks
2-3 teaspoons of your favorite steak seasoning
2 tablespoons olive oil
1 cup sliced mushrooms
2 large green bell peppers, thinly sliced
1 jumbo sweet onion, sliced into thin strips
1 teaspoon garlic salt
1 teaspoon red pepper flakes
1 teaspoon black pepper
6 slices mozzarella cheese
6 slices provolone cheese
1/2 cup of shredded, smoked Gouda
6 sub sandwich buns
3 tablespoons Worcestershire Sauce
3 tablespoons Teriyaki sauce
1. Blend the Worcestershire and teriyaki sauces. Place elk in the marinade for one hour minimum, but up to 24 hours.
2. Prep your vegetables by cutting them into slices.
3. Preheat the oven to broil, and set your grill to 400 degrees.
4. Season the cubed steak on both sides with steak seasoning. Adjust the amount to your taste.
5. Add the seasoned steak to the grill.
6. Grill on both sides, cooking for around 2 minutes on each side, depending on thickness. Remove to a baking sheet.
7. While the steaks cook, heat a tablespoon of olive oil in a large skillet.
8. Add the onions, green peppers and mushrooms to the skillet. Season with garlic salt and red pepper flakes. Adjust the amount to your taste. Cook until they begin to soften and brown, leaving them still slightly crispy but tender.
9. Top the steaks with the green peppers, onion and mushroom mix, then cover each steak with pieces of mozzarella, provolone and Gouda.
10. Place into the oven under the broiler until the cheese is bubbly, melted and browned.
11. Rest for 5 minutes, then serve on a toasted sub bun.