We all love a good Philly Cheesesteak Sandwich but let’s face it, they can get a little messy when everyone piles in to watch football on the weekend. Get around that by turning it into a big bowl of bubbly, cheesy dip.
We grilled the venison steaks because the weather was too nice to stay inside and I really like grilled venison steak, but a quick pan sear would work just as well. Regardless of method, don’t overcook the steak. It will continue to cook while the dip is in the oven.
Since the steak is diced after cooking, just about any cut will work. Just make sure that all connective tissue and silver skin are removed before adding the meat to the dip.
1.5 pounds venison steak
1 large or two medium bell peppers, diced
I large onion, diced
8 ounces mushrooms, sliced
1 cup sour cream
2 8-ounce blocks of cream cheese, softened
2 cups shredded provolone or Italian cheese blend, divided
Salt, pepper and Montreal Steak seasoning
Season the venison with salt, pepper and Montreal Steak Seasoning. Grill or pan sear the steaks to rare or medium rare, remove from heat, tent loosely with foil, and rest the meat while you finish the rest of the dip. In a nonstick or cast iron pan, heat a tablespoon or two of vegetable oil or butter. Add the peppers and onions, salt well, and sauté for six to eight minutes or until the vegetables begin to soften. Add the mushrooms and continue to cook until they have cooked through and softened. Dice the cooked venison into small cubes, about a quarter inch square.
In a large bowl, mix softened cream cheese, sour cream, sautéed vegetables, diced venison and one cup of the shredded cheese. Turn the mixture out into an oven-safe dish. Top with remaining shredded cheese and bake for 20-25 minutes at 350 degrees or until the dip is hot and bubbly all the way through and the cheese on top has lightly browned.
Share your recipes at #Timber2Table
Have a recipe you would like to suggest as a feature? Email us and let us know!