Mouthwatering Wild Game Cheese Steak Sandwiches with bourbon and sage sautéed mushrooms, onions, bell peppers and topped with 2 types of melted cheese tucked inside a sweet French roll.
Makes 4 steak sandwiches
- 1/2 pounds elk backstrap, thinly sliced
- 1/2 lb pounds backstrap, thinly sliced
- 4 slices Provolone Cheese
- 4 slices Havarti Cheese
- 2 cups mushrooms, sliced
- 2 sweet onions, sliced
- 1 red bell pepper, cut into short thin strips
- 4 sweet French rolls, halved
- 1 ounce bourbon
- 1 tablespoon brown sugar
- 6 tablespoons butter
- 2 tablespoons fresh sage chopped
- salt, to taste
Using a sharp knife, slice backstrap meat into thin pieces. Generously season with kosher salt and pepper and set aside.
Pre-heat oven to low broil. Heat skillet over medium heat and melt 2 tablespoons butter. Add mushrooms and sauté for about 10 minutes until the mushrooms become browned around the edges. Add fresh sage, brown sugar and bourbon. Continue to sauté for another 5 minutes. Remove mushrooms and add 2 tablespoons of butter to the skillet. Sauté red bell pepper and onions until softened. Add mushrooms back to skillet and stir together. Remove from skillet and set aside. Add sliced meat to the seasoned skillet and quickly cook until browned. Remove from heat. Place the bottoms of the French rolls on a cooking sheet and top with game meat, mushrooms, onions and peppers. Top each half with a slice of Provolone and Havarti cheese. Place under broiler for about 2-3 minutes until the cheese melts over the top of the vegetables. Remove from oven and serve.
Serve Wild Game Cheese Steak Sandwiches with warmed Au Jus and enjoy!