Venison CheeseSteak Burritos: Camping Friendly

Quick, Easy and Delicious! That’s three words I love to hear when it comes to recipes at camp. Making this recipe is as simple as it gets. With just a few simple ingredients you create a bold flavor combination for our sliced meat. When combined with the natural flavors of the peppers and onions, and of course, that melt-y provolone cheese, you’re left with a gourmet meal at camp or at home in just minutes.

Feel free to alter this recipe to your taste buds. I’ve made them every which way you can name but this particular method and combination is my tried and true favorite. You can keep it authentic Philly style and omit the peppers and onions and mix in ooey gooey cheez whiz- YUM! You can also play around with the vegetables you add. Mushrooms make a great addition to the recipe you’ll find here!

Tips For Slicing Venison Thin:

• Thaw out your roast completely. Then set it in the fridge for one hour prior to slicing and boom. You’ll be slicing with ease.
• Use a sharp knife. Freshly sharpen prior to using for best results.

Venison CheeseSteak Burritos- Camping Friendly

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Tender sliced venison mixed with cheese and peppers and onions wrapped in a burrito for the ultimate camp lunch or dinner.

• Author: Jenn Homa
• Prep Time: 10
• Cook Time: 15-20 minutes
• Total Time: 30
• Yield: 3–4 servings 1x

Ingredients

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• Butter or Olive Oil
• 1.5 pound Venison Roast (Top Round, Bottom Round, Sirloin)* 
• 1 teaspoon Garlic Salt, more or less to taste
• ½ teaspoon Black Pepper, more or less to taste 
• 1 Large Onion, Sliced
• 1 Red or Green Bell Pepper, Sliced
• 1 tablespoon Worcestershire Sauce
• Sliced Provolone Cheese (or Mozzarella, Pepperjack, Cheez Whiz)
• 4 Burrito Sized Tortillas

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Instructions

1. Heat any Camp Chef grill with a griddle over medium high heat. Once the griddle is preheated, reduce the heat to medium low.
2. Add a small amount of oil or butter to the heated griddle surface and spread it over the cooking area with your spatula. Add in onions and bell peppers and saute until the onions are translucent, about 6 minutes. 
3. While they’re cooking, Take venison roast and slice it as thin as possible against the grain to create thin strips. See note for tips on slicing.
4. Once the onions are translucent, move vegetables to one side of the griddle with low or no heat then add in venison to the hotter side. As it’s cooking, season the venison all over with garlic salt and pepper to taste, then drizzle with Worcestershire sauce. Cook just until no longer pink, turn off heat then mix with vegetables.
5. Top with slices of cheese then add into burritos. Wrap up burritos with desired condiments. I like to drizzle a little mayo into mine. Sear, seam side down on medium high until brown, flip and repeat then serve immediately.

Notes

Note: when slicing venison, it’s easiest to slice it thin when it’s slightly frozen still. You can completely thaw it, then place it in a very cold cooler or freezer for about one hour prior to cooking.