Grilled Venison Philly Cheesesteak

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0:55 - Prep 0:30 / Cook 0:25

The Rider 900 DLX’s Flex Rack system and Griddle makes it easy to sauté onions and bell peppers and perfectly cook thin sliced venison to create a tender and melty cheesesteak that’s worthy of Philly. 


This recipe was created by our Partner, Amanda Gajdosik at Midwest Nice.

4 Servings


  • 1 Pound Venison tenderloin
  • 4 Hoagie rolls
  • 4 Tablespoons Salted butter, divided
  • 1 Red bell pepper, thinly sliced
  • 1 Green bell pepper, thinly sliced
  • 1 Large sweet onion, thinly sliced
  • 2 tablespoons Avocado oil, divided
  • 2 ½ teaspoons Venison rub
  • 1 teaspoon Worcestershire sauce
  • 8 slices Provolone cheese
  • Spoonful Mayonnaise, optional
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Step 1 Of 14
1. Place the venison in the freezer for 25 minutes so it can become partially frozen.
2. Remove from freezer and carefully cut the tenderloin into thin slices using a very sharp knife. Place in bowl to come up in temperature.
3. While this happens, preheat your Oklahoma Joe’s Rider 900 DLX to 400 degrees, making sure the heat baffle is set to “Sear.” Set the griddle in the center of the Flex Grate so it can preheat as well.
4. While the grill preheats, butter each hoagie roll with ½ tablespoon of butter and set aside.
5. Once the grill is preheated and the griddle is hot, add the hoagie buns, buttered side down and toast until golden brown, about 2 minutes.
6. Add half of the butter and avocado oil to the griddle, followed by the sliced peppers, onions, and a generous pinch of the venison rub. Stir to combine, close lid of grill and cook for 3 – 5 minutes, or until vegetables begin to soften.
7. When vegetables have softened, move over to one side of the griddle.
8. Add the remaining butter and avocado oil to the empty side of the griddle. Add the sliced venison in an even layer, followed by the remaining venison rub and Worcestershire sauce.
9. Stir to combine, close lid on grill, and cook for 3 minutes.
10. Flip the meat and cook for another minute or so more before combining the steak with the peppers and onions.
11. Turn off the pellet grill, following the shutdown instructions as directed.
12. Divide the venison and vegetables into four portions and top each portion with two slices of cheese. Close the lid so the heat remains in the grill and cheese can melt an additional minute.
13. While the cheese melts, spread toasted buns with mayo, if using.
14. Transfer each portion of cheesesteak filling to prepared buns and enjoy immediately!
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