Fried venison tenderloin, sautéed Portobello mushrooms, sliced garlic, fresh spinach leaves, Parmesan cheese and Asiago cheese all on a toasted wheat bun with a buttered crust–and it’s only 354 calories! Can it get any better than that?
Yes, I said 354 calories, plus it’s low in cholesterol and sugar and they are very high in vitamin A and have several other vitamins and protein. I could go on and on about this sub, but I’ll just say one more thing…
Go buy a takeout steak sub and tell me how many calories, etc…it has.
- 1 lb venison tenderloin, sliced thinly
- 6 wheat sub rolls, (I prefer Cobblestone Bread Co.)
- 2 cloves of garlic, diced
- 6 oz Portobello mushrooms, sliced
- 1 oz (28.5g) Parmesan cheese
- 1 oz (28.5g) Asiago cheese
- 4 oz Fresh spinach
- 1 1/4 tsp. vegetable oil for frying
- 1 Tbsp. melted butter (optional)
- First, slice the tenderloin as thin as possible–at least 1/8″ thick.
- Put 1 tsp. of vegetable oil in a electric skillet heated to 350 F or about medium high if you’re using a stove top.
- Fry the venison tenderloin pieces just until done, which if they are 1/8″ thick should be about 1 minute on each side.
- While the venison is frying, chop the mushrooms, dice the garlic (keep the mushrooms and garlic separate) and line a plate with paper towels.
- Once the venison is done, remove from heat and place the pieces on the paper towel lined plate. Then cut the pieces to bite-sized pieces. This makes the sandwich easier to eat. You don’t have to do this step.
- Clean the skillet. Grab a few paper towels with a set of tongs and gently rub the pan until it comes clean.
- Add 1/4 tsp. of vegetable oil to the same pan and heat it back to 350 F or medium high and add the Portobello mushrooms and sauté.
- Once they are done, remove from heat and place in a bowl for later.
- Next, assemble the subs. Spread the sub bun open so that we can place all of the goodies in it.
- Sprinkle 2 tsp. each of Parmesan and Asiago cheese on each side of the sub.
- Then sprinkle garlic and add 7 leaves of spinach to each side of the sub.
- After that add about 1 tsp. of mushrooms and then the fried venison. Top with 7 more leaves of spinach and finally, 2 tsp. of Parmesan and Asiago cheese.
- There’s different ways you can fix these Venison Steak Subs. You can eat them as they are, heat them in a microwave for about 35 seconds, or you can toast them in the oven at 350 for about 5 minutes and brush the top with melted butter.
- If you heat them, leave them open and fold it together after heated.
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