Smoked Backstrap Subs are stuffed with delicious smoked venison backstrap, peppers, and onions, steak seasoning, and melted provolone cheese.
This sub is extremely easy to make and is by far one of the best subs I’ve ever had. All you do is slice the meat and veggies, sprinkle with steak seasoning, and smoke!
I smoked this meal using the Pit Boss Pro Series Wood Pellet Grill/Smoker but you can use any smoker and if you don’t have a smoker you can use a grill, frying pan, or bake it in the oven. Instead of using Mr. Jim’s Back Alley Steak Seasoning, you can use your preferred steak seasoning.
Smoked Backstrap Subs
|Prep Time: 10 Minutes||Yield: 8 Subs|
|Cook Time: 45 Minutes||Serving Size: 1 Sub|
|Total Time: 55 Minutes||Calories Per Serving: 374|
- 1 1/2 lbs, Venison Backstrap, sliced
- 2 Tbsps of Mr. Jim’s Back Alley Steak Seasoning (or steak seasoning of your choice)
- Sam’s Choice Sweet Hawaiian Sub Rolls, 8 Rolls
- 1 1/2 green bell pepper, sliced
- 1 1/2 red bell pepper, sliced
- 1 onion, sliced
- 12 slices of Provolone Cheese
- Preheat the smoker to 300F.
- Slice the venison backstrap into slices as per your desired thickness and place it in a foil pan. Sprinkle with steak seasoning.
- Slick the peppers and onions and place them on top of the venison and sprinkle them with steak seasoning as well.
- Place the foil pan on the smoker and smoke for about 35 minutes or until done.
- Toss the venison and peppers around and then place the provolone cheese slices on top.
- Place the sub rolls on the smoker.
- Smoke until the cheese is melted and then remove everything from the smoker and turn the smoker off.
- Grab some meat, veggies, and cheese with some tongs and place on a sub bun, and enjoy.
Note: You can use mayonnaise or any other condiment that you’d like but personally, I like it just as it is. These would also be good on a hamburger bun instead of a sub roll and you can add whatever vegetables you and your family want. Next time, I plan to add mushrooms.
The good, the bad, and the delicious…
Smoked Backstrap Subs are low in calories, high in protein, vitamin A, calcium, and iron.
It is also might be too high in fat, cholesterol, and sodium for some.
See my tips below for making this a more diet-friendly recipe.
Smoked Backstrap Subs Nutrition Facts
|Serves: 8||Serving Size: 1 Sub|
|Calories 374||Calories from fat: 24%|
|% Daily Value*|
|Total Fat 10 g||15%|
|Saturated Fat 4 g||20%|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 76 mg||25%|
|Sodium 885 mg||37%|
|Potassium 96 mg||3%|
|Total Carbohydrates 29 g||10%|
|Dietary Fiber 2 g||7%|
|Sugars 7 g|
|Protein 37 g||74%|
|Vitamin A 30%||Vitamin C 119%|
|Calcium 30%||Iron 27%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values 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…
The cholesterol and fat in this recipe are coming from the cheese, sub bun, and venison. To help lower that, you can use less cheese, use healthier cheese, or omit the cheese and do the same with the bun.
To help reduce the sodium, use less cheese or use a healthier cheese, use a low sodium steak seasoning or use less of it, and for the sub roll use a healthier low-sodium option. You could use a lettuce wrap.
Whatever changes you make to your Smoked Backstrap Subs, you can recalculate the nutrition facts at myfitnesspal.com.
More Backstrap recipes…