Ingredients:

  • 1.5 lbs Venison Backstrap or Sirloin, cleaned of silver skin
  • 2 tbsp Avocado Oil or Ghee
  • 1 tsp Coarse Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 1 tsp Worcestershire Sauce
  • 1 Large White Onion, thinly sliced
  • 1 Green Bell Pepper, sliced into matchsticks
  • 2 cloves Garlic, minced
  • 1 Pack (12 count) Hawaiian Sweet Rolls
  • 8 Slices Provolone Cheese
  • 0.5 cup Cheez Whiz or Sharp Cheddar Sauce
  • 4 tbsp Unsalted Butter, melted
  • 1 tsp Dried Oregano
  • 0.5 tsp Garlic Powder

Instructions:

  1. Place the venison in the freezer for 20 minutes to firm up, then use a sharp knife or meat slicer to shave the meat into paper-thin 'chip steak' slices against the grain.
  2. Heat a cast-iron skillet over high heat with 1 tablespoon of avocado oil. Sauté the onions and green peppers until caramelized and tender. Add minced garlic in the last 60 seconds of cooking, then remove the mixture from the skillet and set aside.
  3. Increase heat to high and add the remaining oil. Add the shaved venison in batches to ensure a hard sear. Season with sea salt, black pepper, and Worcestershire sauce. Cook quickly until browned with crispy edges, then remove from heat.
  4. Preheat oven to 350°F (175°C). Slice the entire pack of Hawaiian rolls in half horizontally. Place the bottom halves in a 9x13 inch baking dish and toast in the oven for 5 minutes to create a moisture barrier.
  5. Layer 4 slices of provolone on the bottom rolls. Top evenly with the seared venison, followed by the sautéed onion and pepper mixture. Drizzle with Cheez Whiz if using, then layer the remaining 4 slices of provolone on top.
  6. Place the top half of the rolls over the filling. Whisk the melted butter with dried oregano and garlic powder, then brush the glaze generously over the tops of the rolls.
  7. Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes until the cheese is completely melted and the roll tops are golden brown and crisp.