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!
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%|
|Total Carbohydrates 25g||8%|
|Dietary Fiber 5g||20%|
|Vitamin A 8%|
|Vitamin C 15%|
*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.