Post by Bill on Sept 13, 2012 9:03:09 GMT -5
We have a place up here in Rapid that is called Philly Ted's. They make awesome Philly sandwiches. I like them so well I came up with my own version of it. Its so good my wife will request I make them at least 3-4 times a month if I haven't already done them. Here is what I do.
2 lbs of deer venison.
1/2 onion
6 large mushrooms
1 table spoon of Garlic Salt
1 table spoon of Cabelas Open season all purpose seasoning.
1/2 table spoon of Cabelas Open Season Whiskey steak seasoning
2 12" Hoagie buns.
about two good handfulls of Colby Cheese shredded.
I start with the onion and sliced mushrooms in a pan and get those going and when their about half done I go to the next step.
Using a fillet knife I slice the venison in thin strips roughly 1/8" thick and about 1-2"s long. Works best if still cold.
Brown all the meat along with the mushrooms and onion and when almost done I throw in the shredded cheese.
While the cheese is melting in (stir it a bit while this is going on) I will cut the two Hoagie buns lengthwise and when the mix is ready I spoon it into the buns. Most of the time I and the wife are lucky if we can eat more than a half of one of the sandwiches. works great because then I can take the other half to work for lunch.
Anyway, great recipe, give it a try.
2 lbs of deer venison.
1/2 onion
6 large mushrooms
1 table spoon of Garlic Salt
1 table spoon of Cabelas Open season all purpose seasoning.
1/2 table spoon of Cabelas Open Season Whiskey steak seasoning
2 12" Hoagie buns.
about two good handfulls of Colby Cheese shredded.
I start with the onion and sliced mushrooms in a pan and get those going and when their about half done I go to the next step.
Using a fillet knife I slice the venison in thin strips roughly 1/8" thick and about 1-2"s long. Works best if still cold.
Brown all the meat along with the mushrooms and onion and when almost done I throw in the shredded cheese.
While the cheese is melting in (stir it a bit while this is going on) I will cut the two Hoagie buns lengthwise and when the mix is ready I spoon it into the buns. Most of the time I and the wife are lucky if we can eat more than a half of one of the sandwiches. works great because then I can take the other half to work for lunch.
Anyway, great recipe, give it a try.
