Venison Pepper Steak Sandwiches

Peppersteak is one of my go-to meals anytime I stop at a Chinese restaurant. The blend of bell peppers, onions, and thinly sliced steak, all tossed in a lightly sweet and sometimes spicy sauce is hard to beat. When it comes to sandwiches, one of my favorites is the Philly cheesesteak, again topped with peppers and onions.

Think of this sandwich as a combination of your favorite Chinese takeout pepper steak and a Philly sandwich.

If you really think about it, these two dishes are pretty similar, minus the cheese on the cheesesteak. So why not combine the two? And why not do it with venison on our Pitboss Grill?

Cook this one on your grill for extra flavor.

That’s exactly how this recipe came about. We sliced up peppers and onions, tossed them in sauce, dumped them into an aluminum pan and popped them on the grill for smokey goodness. Then we seasoned up a venison round roast and put it on the grill as well.

Slice the onions into thin strips.

While most pepper steak recipes slice the steak before cooking, I left this one as a whole roast to prevent the venison from getting dry. After it cooks to a nice rare/medium rare, let it rest a few minutes then slice and pile on a bun. Top it with the sauced peppers and onions for a fusion sandwich you won’t soon forget.

Grill the peppers and onions while you grill the venison roast.

Start by slicing up the peppers and onions.

Slice the peppers into thin strips and add to the onions.

Place the sliced vegetables in a grill pan and combine the teriyaki, hoisin, soy and red pepper flakes. Pour over the peppers and onions.

Add the sauces and pepper flakes to the onions and peppers.

Season the roast all over with APG or a blend of salt, pepper and garlic powder.

Season the roast all over with the APG seasoning blend.

Place the roast and the pan containing the peppers and onions both onto your pre-heated Pitboss Grill at 300 degrees. Cook until the roast hits 120 internal and the peppers and onions are soft and the sauce has thickened.

Just before the roast is done, place the split buns face down on the grill to toast. Rest the roast, tented with foil, for 10 minutes, then slice thinly across the grain.

Thinly slice the rested roast across the grain.

To assemble, simply pile the meat onto the toasted buns and top with peppers and onions.