Venison Cheesesteak Quesadillas with Peppers and Onions
These venison cheesesteak quesadillas take the bold flavor of a classic Philly cheesesteak and turn it into a crispy skillet quesadilla. Thinly sliced venison cooks quickly and stays incredibly tender, while sautéed peppers and onions bring the classic cheesesteak flavor.
- Prep Time: 15 minutes
- 45 minutes to freeze roast:
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 quesadillas 1x
Ingredients
Scale
Venison Cheesesteak Filling
- 1 lb venison roast (top round, bottom round, or sirloin tip), very thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1-2 green bell pepper, thinly sliced (Optional)
- 1 small onion, thinly sliced (Optional)
- 1 tablespoon Worcestershire sauce (Divided)
- Salt, To Taste
- Black Pepper, To Taste
For the Quesadillas
- 4 large flour tortillas
- 16 slices provolone OR Cooper Sharp cheese
- 1 tablespoon butter or oil for the skillet
Instructions
- Place the venison roast in the freezer for 45 minutes to firm it up. Using a sharp knife, slice the meat very thin across the grain. If strips are too long, slice into smaller pieces. Set aside.
- If using peppers/onions: Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced peppers and onions and cook for 5–6 minutes until softened and lightly caramelized. Stir in the garlic and cook for another 30 seconds. Transfer the vegetables to a plate and set aside.
- Increase the heat to high. Add the venison to the hot skillet in a single layer. Let it sear briefly, then stir. Drizzle with Worcestershire sauce, smoked paprika, salt, and black pepper. Cook just until browned, about 2 minutes total. Remove from heat.
- Wipe the skillet clean then heat over medium heat and add butter or oil.
- Add one tortilla and cook for 30 seconds then flip. Top with 1-2 slice(s) of cheese, ¼ of the venison filling, peppers and onions if using, and a second layer of cheese. Fold the tortilla closed. Cook the quesadillas for 2–3 minutes per side until golden brown and crispy and the cheese is melted.
- Repeat with remaining quesadillas. Slice into wedges and serve hot.