Campfire Backstrap Philly Cheesesteak Sliders

Easy and delicious, this hearty dish is perfect for the campsite

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
3-7
serves
8
ingredients
Easy
difficulty

We are always on the search for simple, delicious recipes to cook in camp. One of our favorites is this easy backstrap slider recipe. The marinade is half a bottle of zesty Italian dressing, and the seasoning is salt, pepper and Italian seasoning blend.

Simply cook down some onions and peppers in a skillet, then grill the marinated backstrap, top with cheese, onions and peppers, and serve on fire-toasted slider buns. This recipe is quick and easy to make over a campfire grill, like the new Breeo Outpost we've been testing, and absolutely mouth watering.

Top the grilled backstrap with melted cheese, then pile on sautéed peppers and onions.

Ingredients

2 pounds venison backstrap, sliced into half-inch medallions

2 green bell peppers, seeded and sliced

1 large sweet onion, sliced

Sliced provolone cheese

8 ounces (about a half bottle) of zesty Italian dressing

2 tablespoons dried Italian seasoning blend

Salt and pepper

Slider buns

Cooking Instructions

Start this one by slicing the trimmed backstrap into half-inch-thick slices.

Slice the backstrap into 1/2" medallions.

Place them in a 1-gallon zip-style bag and pour over half a bottle of your favorite zesty Italian dressing. Seal the bag tightly and move the backstrap around inside to make sure it gets coated evenly with dressing. Put the meat back into your cooler for 4 to 8 hours.

Pour over half a bottle of zesty Italian dressing as a marinade.

When you are ready to grill, slice the onions and peppers and add to a skillet with a tablespoon of oil. Season with salt, pepper and a bit of the Italian seasoning blend. Place the skillet over a medium fire. By medium, I mean you want enough heat to make the skillet sizzle, but not enough to burn the onions. An adjustable grill like the Breeo that allows you to raise and lower the cooking surface depending on the heat of your fire makes camp cooking easier.

After the peppers and onions have started to soften, usually 5 to 8 minutes, depending on your fire, add your marinated backstrap to the grill. Season the meat with salt, pepper and the Italian seasoning blend. Grill 3 to 4 minutes per side, flipping once, to a medium-rare finish. After flipping the backstrap, top each medallion with a half slice of provolone cheese.

Start the onions and peppers first, then add the backstrap once they have softened.

Toast your slider buns, face down, over the fire for 2 to 3 minutes. Assemble the sliders by placing a piece of backstrap on the bun, then topping with a spoonful of the cooked peppers and onion. Serve immediately and enjoy around the fire.

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