Rainy, chilly days call for comfort food. It is technically spring (although it hasn’t really felt like it), so we weren’t feeling like a hearty stew. But a warm, toasted, cheesy, meat-and-veggie-filled sandwich? Yes, please!
Roy and I had a discussion about the title. I wanted to do a name-take on the classic Philly Cheese Steak sandwich. Originally I had Montana Cheese Steak Sandwich…but that didn’t have a nice ring to it. I kept throwing out different possibilities, but then Roy suggested since antelope are more prairie like creatures, why not Prairie Cheese Steak Sandwich. And so it is!
Moving on from the name…
I think one of the keys to this sandwich is having the meat thinly sliced. Almost deli-meat thin. To do that, it works best of the meat is still mostly frozen, but not so frozen that you get frost bite on your fingers/hands when you are cutting it. A sharp knife is also crucial.
A few other notes about this recipe…
Instead of using the traditional hoagie buns, I used a delicious, light Challah sandwich bread made from Bozeman’s Sola Cafe. The result was more emphasis on the meat/veggies/cheese instead of just the bread.
I used a variety of peppers – green, red, jalapeño, pasilla. Use whatever kind of peppers you prefer (or that are on sale!)!
We topped our sandwiches with Provolone and Havarti cheeses, but Pepperjack and others would also be tasty.
As you can see from the above notes, this recipe can easily be adapted. You can use a different type of bread, different veggies, maybe top with mayonnaise? Or use elk/venison/beef instead of antelope. There are so many options!
- 1 pound thinly sliced antelope meat
- Juice of 1 orange
- ⅛ cup olive oil
- ¼ cup soy sauce
- 2 tsp Worcestershire sauce
- 3 large garlic cloves, minced
- ½ tsp smoked paprika
- ⅛ - ¼ tsp ground black pepper
- 2 Tbsp butter
- 1 red pepper, thinly sliced
- 2 green peppers, thinly sliced
- 1 jalapeno pepper, thinly sliced
- 1 pasilla pepper, thinly sliced
- 2 heaping cups sliced mushrooms
- 1 medium-large yellow onion, thinly sliced
- Bread or buns
- Sliced Provolone and Havarti cheeses
- Marinate meat, orange juice, soy sauce, garlic, Worcestershire sauce, black pepper, and paprika for at least 2 hours.
- Melt butter in large pot.
- Saute peppers, onions, mushrooms in butter until softened.
- While veggie mix is cooking/softening, pour contents of marinade in another pan and cook until meat is all the way done.
- Toast bread.
- Using a slotted spoon, place desired amount of veggies on bread, followed by meat, and top with cheese.