In this video, we take a unique approach to the classic Philly cheesesteak by using tender pronghorn meat! First, we slice the meat using the LEM meat slicer to ensure thin, even cuts for that perfect texture. We then sauté the onions, bell peppers, and mushrooms, adding a flavorful blend of Worcestershire sauce, Rufus Teague meat rub, salt, and pepper. Topped with creamy provolone and Easy Cheese, this sandwich is packed with flavor and an exciting twist on a beloved dish. Whether you're an experienced hunter or just love good food, this recipe is a must-try!

Detailed Directions:

Prepare the Meat: Begin by slicing your pronghorn meat thinly using the LEM meat slicer. This step is crucial to achieve tender slices that cook evenly and quickly.

Cook the Vegetables: In a hot skillet, add a drizzle of oil and sauté thinly sliced onions, bell peppers, and mushrooms until they soften and become slightly caramelized.

Season and Cook the Meat: Add the pronghorn slices to the skillet with the vegetables. Season generously with Worcestershire sauce, Rufus Teague meat rub, salt, and pepper. Stir the meat and vegetables together, ensuring the flavors combine. Continue cooking until the meat is fully browned and cooked through.

Add the Cheese: Once the meat and vegetables are cooked, reduce the heat slightly. Lay slices of provolone cheese over the meat mixture and cover the skillet for a minute to allow the cheese to melt fully.

Finish with Easy Cheese: For extra creaminess and a fun twist, squeeze Easy Cheese over the melted provolone.

Serve: Pile the cheesy pronghorn, vegetable mixture onto a toasted hoagie roll or your favorite sandwich bread. Serve hot, and enjoy this delicious wild game twist on a Philly cheesesteak!


If you're looking for the meat slicer we used in the video you can find it here!
https://www.lemproducts.com/product/b...



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