Venison Steak Subs

• 1 lb venison, backstrap
• 1 large onion, cut into strips
• 1 medium green pepper, cut into strips
• 1 medium yellow peppers or 1 medium red pepper, cut into strips
• 1 banana pepper, cut into thin slices (optional)
• salt, pepper to taste
• 2 garlic cloves, minced fine
• 2 tablespoons cooking oil
• 2 cups colby cheese, shredded
• 4 submarine rolls or 4 hamburger buns

1. Freeze the backstrap until it is solid enough to shave into thin pieces.
2. In a large skillet heat oil.
3. Add backstrap, onions, peppers, garlic, salt and pepper.
4. Saute until meat is med rare or, if you like, well done.
5. Place the colby cheese on top of meat mixture and heat just until cheese melts.
6. Spoon mixture over sub rolls and enjoy!

backstrap, onion, green pepper, yellow peppers, banana pepper, salt, garlic, cooking oil, colby cheese, submarine rolls

Taken from www.food.com/recipe/venison-steak-subs-267023 (may not work)