Recipe written by The Outdoors Chef. For more great recipes, hunting live streams, and cooking shows follow The Outdoors Chef on Facebook.
What’s not to love about a cheesesteak? This really simple recipe is quick to put together and it’s a great way to use your frozen venison roast. Slicing the meat while it’s still frozen makes it easier to get thinner slices and also cuts down on the preparation time since you don’t need to wait for it to thaw. Good bread is probably the most important piece of this recipe, and feel free to experiment with the cheese. Provolone melts well and tastes great, but there are so many more options. If you still have a nice venison roast in your freezer taking up space, this is a recipe that you don’t want to skip!