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Venison Cheesesteak Sloppy Joes - Karyl's Kulinary Krusade
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5 from 1 vote

Venison Cheesesteak Sloppy Joes


  • 1 lb ground venison meat
  • 8 slices thick-cut bacon
  • 1 Tablespoon flat-leaf parsley, minced
  • 1 1/2 Tablespoons Worchestershire sauce
  • 1/2 Tablespoon onion powder
  • 1/2 Tablespoon garlic powder
  • 2 teaspoons salt
  • 2 teaspoons fresh ground black pepper
  • 1/2 small yellow onion, diced
  • 1 green bell pepper, diced
  • 1 cup beef broth or vegetable broth
  • 1 Tablespoon corn starch
  • 1 Tablespoon ketchup
  • 1/2 Tablespoon butter or margarine
  • 8 ounces cheddar or provolone cheese
  • 4 brioche buns


  • In large skillet over medium heat, cook bacon until crispy. Remove, and drain bacon on paper towels. When cool enough to touch, cut bacon into 1/4" dice. Discard bacon fat, and wipe skillet clean. 
  • Break up venison in bowl. Add onion powder, garlic powder, bacon, 1/2 Tablespoon Worchestershire sauce, and parsley. Mix together until well combined. Let rest in fridge for 20 minutes. Remove from fridge and let sit out for 10 minutes
  • Add venison to skillet and cook over medium heat, until venison is brown. Remove from skillet and set aside. 
  • Add butter. Once butter is melted, add onion and saute for 2-3 minutes until translucent. Add bell peppers, and saute for another 3-4 minutes, until peppers are just soft.
  • Return venison to skillet. Add ketchup, Worchestershire sauce, salt & pepper, and combine well. Mix cornstarch and broth together in a separate bowl, and add to skillet. 
  • Allow broth to absorb, stirring occasionally. You don't want it to completely absorb, or it won't have the traditional "sloppy" texture. You want it to absorb about 75%.
  • Melt the cheese in microwave for about 30 seconds. Portion sloppy joes onto buns, and add melted cheese on top of each sandwich.