Venison Cheesesteak Sliders
If you’re looking for a wild game appetizer that will liven up any gathering you’ve come to the right place. These venison cheesesteak sliders will be the life of the party! They feature thinly sliced venison and onions with gooey provolone cheese placed between a toasted slider bun. When they get dipped in the extra cheesy dipping sauce, they are simply out of this world. The instructions are quite simple once you get down to it. If you’re a fan of cheesesteaks or handheld appetizers, you have to add these to your party menu!
2 tablespoons Olive Oil or Butter, divided
1.5 pound Venison Roast (Top or Bottom Round, Sirloin), partially thawed
3 tablespoons Worcestershire sauce
1 teaspoon Balsamic Vinegar
1 teaspoon Dijon Mustard
1 yellow onion, julienned
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
1 teaspoon Salt
½ teaspoon Black Pepper
6-8 slices Provolone Cheese
1 (12 pack) Slider Buns (See Note)
1 tablespoon Fresh Parsley, Chopped (To Garnish)
1/2 cup Milk
1 teaspoon Cornstarch
1/4 teaspoon Kosher Salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Mustard Powder
2 ounces Cream Cheese, Sliced
1 cup shredded Cheddar Cheese
- Slice venison roast into slices as thin as possible using a sharp knife. It is best to use a partially frozen roast for easier slicing. Once meat is sliced into thin strips, place into a ziplock bag or container with a lid. Add in the Worcestershire sauce, balsamic vinegar and Dijon mustard. Mix until evenly distributed and place into the refrigerator to fully thaw and marinate for at least 30 minutes.
- Once you’re ready to cook, preheat the oven to 425 degrees F.
- Heat 1 tablespoon of the olive oil or butter in a large skillet over medium high heat. Add in onions and cook until translucent, about 4-5 minutes.
- Turn heat to high, then add in the remaining tablespoon of olive oil or butter. Once the butter has melted, add in venison slices and cook just for about 2-3 minutes. Mix in garlic powder, onion powder, salt and black pepper while it’s cooking. Use the bottom of your spatula to scrape up any brown bits on the bottom of the pan. Remove from heat once just cooked through.
- On a sheet tray (lined with parchment paper or sprayed lightly with cooking oil), lay out the bottoms of the two slider buns. Top with venison steak mixture, then provolone cheese. Add the tops of the buns. Place into the oven and cook until the buns are toasted. (See note for instructions if making this ahead of time.)
- Once the buns are toasted, approximately 5 minutes, remove them from the oven and serve warm with the cheese sauce and garnished with fresh parsley if desired.
For the Cheese Sauce
- Add milk and cornstarch to a small saucepan and bring to a simmer over medium heat, whisking frequently. Whisk until thickened, approximately 2-3 minutes.
- Add in seasonings and cheeses and mix well until melted and incorporated. If making ahead of time, keep on low and mix often before serving.
Note: If prepping this early in the day to reheat later, either 1. ) toast the bottoms of the slider buns before placing the cheesesteak filling on top. This will help the bottom of the sliders from getting soggy. 2.) keep cheesesteak filling in the fridge until ready to cook. Complete step 5, adding a few minutes of cooking to ensure everything is evenly warmed.
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