Backstrap Steak and Cheese

Backstrap Steak and Cheese

Backstrap Steak and Cheese is a delicious dish with lightly browned backstrap steaks smothered in portobello mushrooms, sliced black olives, crushed tomatoes in purée and bubbly mozzarella cheese. Is your mouth watering yet?

Backstrap Steak and Cheese was a happy accident recipe–meaning I didn’t know what I was doing when I made it. I was just trying to empty the fridge before things went bad and of course, we love deer meat, so voilà this is what I came up with.

It took weeks to decide on a name for this recipe. I asked my friends from Instagram to help. Some said it looks sort of like venison parmesan, some said it’s like a crustless pizza, and others said it didn’t matter what I called it, they wanted to try it. So, I figured it’s a backstrap steak and it has cheese on it, so Backstrap Steak and Cheese it is then!

Backstrap Steak and Cheese

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 8 Squares

Serving Size: 1 Square

Calories per serving: 433

Fat per serving: 29

Backstrap Steak and Cheese


  • 2 lb venison, cut into 1/2" backstrap steaks
  • 1/2 cup of flour
  • 3 Tbsp. vegetable oil (for frying)
  • 8 oz. portobello mushrooms
  • 3 oz. sliced black olives
  • 16 oz. of crushed in purée red tomatoes
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 7.5 oz deli style mozzarella cheese, slices


  1. First, slice or chop the portobello mushrooms and set them aside for later.
  2. Simmer the crushed tomatoes, olives, salt, and black pepper in a sauce pan and then turn to low to keep warm.
  3. Preheat the oven to 375 F.
  4. Dust the steaks with flour and lightly brown them. Once one side of the steak is browned, add the portobello mushrooms.
  5. Once the steaks are done, drain all of the remaining oil and remove from heat.
  6. In a casserole dish, put a layer of steak and mushrooms, then half of the tomatoes and top it with mozzarella cheese.
  7. Layer it once more the same as you did above, ending with a final layer of mozzarella cheese.
  8. Bake in the oven until the cheese is melted and bubbly.


Divide the Backstrap Steak and Cheese dish into eight parts (squares).

This is so good with a salad or steamed veggies. My favorite is steamed broccoli, carrots, and cauliflower and of course, my bunch has to have a piece of garlic bread with theirs.

You can also fix this in a crock-pot. Rub the inside of the pot with vegetable oil and place all of the ingredients, except for the cheese inside the pot. Let it cook on high for about 5 hours and then top with cheese and let it cook for about 30 minutes–just long enough for the cheese to melt nicely. The meat is so tender and delicious!

The good, the bad and the delicious…

  • Backstrap Steak and Cheese is very high in protein and high in potassium, fiber, calcium, and iron.
  • There are some bad points–it might be too high in saturated fat, cholesterol, and sodium for some. 

Backstrap Steak and Cheese Nutrition Facts

 Yields: 8 Squares  Serving: 1 Square
 Calories 433  Calories from fat 29
   % Daily Value*
 Total Fat 14g  21%
 Saturated Fat 5 g  26%
 Monounsaturated Fat 2g  
 Polyunsaturated Fat 1 g  
 Trans Fat 0.0g  
 Cholesterol 129 mg  43%
 Sodium 492mg  20%
 Potassium 596mg  17%
 Total Carbohydrates 25g  8%
 Dietary Fiber 5g  20%
 Sugars 2g  
 Protein 56g  113%
   Vitamin A 8%
   Vitamin C 15%
   Calcium 20%
   Iron 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  • To help lower the saturated fat, cholesterol, and sodium, use a fat-free or low-sodium mozzarella cheese or you could use/eat less of the cheese. There’s no harm in peeling the cheese off and eating the steak and sauce. As a matter of fact, I peel the cheese away most of the time because dairy and I don’t always get along.
  • Even though the added salt to the tomatoes is a small amount, omitting this will help lower the sodium even further.

Bon Appétit 🍴

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