Open-Faced Venison Steak Sandwich Recipe

Updated on February 26, 2020
Tastefullywild profile image

Growing up, everything was homemade, and most of the ingredients came from our garden.

Open-faced venison steak sandwich.
Open-faced venison steak sandwich. | Source

Time and time again, I have heard people saying that venison "tastes strong" or claim that they can tell it's not beef when used in dishes. While I will agree that, in the past, I have eaten venison given to me by other hunters that tasted different, I also have come to believe that it was due to the way in which it was processed. Finding a good processor is the key.

A Good Processor Makes All the Difference

Our game processor and his wife work together, which I love, and they do a terrific job. The meat comes appropriately labeled (it should always be labeled and dated), and they wrap it in a layer of plastic wrap, then a layer of freezer paper, then another layer of plastic wrap. I have never had a piece of meat processed by them get freezer burnt, nor has it tasted strong, so it is worth the time it takes to talk to your processor to find out their methods for storage.

A good processor will also ask you exactly what cuts of meat you desire. We love the burger because it is so versatile, but I love using the steak for many of my recipes that include my open-faced steak sandwiches. These sandwiches use frozen garlic bread, so they are easy to make, delicious, and filling, and even the pickiest of eaters that are skeptical about eating venison will love them.


  • 1 (8-count) box frozen Texas-style garlic bread
  • 1 package high-quality Provolone slices
  • 3 yellow onions
  • 2 pounds venison steak
  • 1 quart mushrooms, sliced (optional)
  • 1/2 cup of balsamic vinegar
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter
  • salt
  • pepper
  • garlic powder
  • onion powder
  • non-stick spray


  1. Preheat oven to 450°F.
  2. Peel onion and cut in half. Slice into approximately 1/4-inch-thick slices.
  3. In large skillet over medium high heat, add vegetable oil and butter. Heat until butter is melted.
  4. Once oven is heated, cook garlic toast per package directions. Remove, leave on cooking pan, and set aside when toasted. Leave oven on.
  5. Add onion and mushrooms to skillet and cook until they are caramelized. This process will take 15 to 20 minutes. Be sure to stir often while they are cooking.
  6. While onions are cooking, heat grill on high or cast iron skillet on medium high. If using cast iron skillet, spray generously with non-stick spray.
  7. Season steaks with salt, pepper, garlic powder, and onion powder.
  8. Using your preferred method of cooking, cook steaks until they are medium rare. Remove from grill or skillet and let rest. Note: Do not overcook steaks; they will go into the oven at a later time.
  9. Once onions and mushrooms are caramelized, lower heat to medium and stir in balsamic vinegar. Cook until vinegar is heated through. This should take a few minutes. Remove pan from heat and cover.
  10. Slice steak into 1/4-inch strips and place an even amount onto each slice of garlic toast.
  11. Place even amounts of the onion and mushroom mixture on top of the steak.
  12. Top each sandwich with Provolone cheese.
  13. Put sandwiches into oven for 3 minutes or until cheese is melted.

Serve with a side salad or vegetable if you like, and enjoy!


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    • Tastefullywild profile imageAUTHOR

      Fern Bailey 

      3 years ago from Michigan

      Thank you so much!

      You can use a nice ribeye or pork steak too if you can't get your hands on any venison.

    • Spanish Food profile image

      Lena Durante 

      3 years ago from San Francisco Bay Area

      You're killing me with these venison recipes, Fern! Positively mouth-watering. I'm going to have to hunt down a local source...


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