Our original Philly cheese steak but modified to be Keto friendly. If you are looking to stick to a new years resolution goal or just stick to a healthier lifestyle these are perfect for you. Loaded with flavor and easy to make this is the perfect dinner recipe for anyone. Hope you enjoy!
1 – 2 lbs of Venison
1 – Red Pepper
1 – Green Pepper
1 – Orange pepper
(color of peppers doesn’t matter, you can use all of one if that is what you prefer)
1 – onion
3 – Serrano peppers (optional if you enjoy some spice)
Provolone cheese (amount is optional)
1 – Head of Butter head lettuce
4 – Tablespoons of olive oil
Step 1 – Slice your peppers and onions into strips, if you are choosing to use the Serrano peppers chop Serranos into fine pieces. Take your venison and slice into as fine of slices as you can make, having a meat slicer really helps out but if you don’t have that it is easier to slice meat thin when it is partially frozen.
Step 2 – In a medium pan on a medium/high heat heat 2 tablespoons of olive oil. Add in peppers, serranos, and onion. Continue to cook until vegetables are sauteed and tender. Remove vegetables from pan and set aside.
Step 3 – In the same pan reduce heat to medium and heat 2 tablespoons of olive oil. Once oil is heated add in your venison. Season to your own liking, we used salt, garlic powder, and pepper. Continue to cook meat until it is near a medium rare doneness. Once there add back in your vegetables and mix everything together well. Take provolone cheese and add slices to the top meat and vegetables then cover pan with lid and reduce heat to low. Allow cheese to melt and its ready to serve. With your butterhead lettuce peel into large pieces, put the veggies and meat on, garnish with parsley and enjoy!