Fried venison tenderloin, sautéed Portobello mushrooms, sliced garlic, fresh spinach leaves, Parmesan cheese, and Asiago cheese all on a toasted wheat bun with a buttered crust–and it’s only 367 calories! Can it get any better than that?
Yes, I said 367 calories, plus it’s low in fat and sugar and they are very high in protein. I could go on and on about this sub, but I’ll just say one more thing… Go buy a takeout steak sub and tell me how many calories, etc… it has.
Venison Steak Sub
Prep Time: 5 Minutes
Yield: 6 Subs
Cook Time: 15 Minutes
Serving Size: 1 Sub
Total Time: 20 Minutes
Calories Per Serving: 367
1 lb venison tenderloin, sliced thinly
6 wheat sub rolls, (I prefer Cobblestone Bread Co.)
2 cloves of garlic, diced
6 oz Portobello mushrooms, sliced
1 oz (28.5g) Parmesan cheese
1 oz (28.5g) Asiago cheese
4 oz fresh spinach
1 1/4 tsp. vegetable oil for frying
1 Tbsp. melted butter (optional)
First, slice the tenderloin as thin as possible–at least 1/8″ thick.
Put 1 tsp. of vegetable oil in an electric skillet heated to 350 F or about medium-high if you’re using a stovetop.
Fry the venison tenderloin pieces just until done, which if they are 1/8″ thick should be about 1 minute on each side.
While the venison is frying, chop the mushrooms, dice the garlic (keep the mushrooms and garlic separate) and line a plate with paper towels.
Once the venison is done, remove from heat and place the pieces on the paper towel-lined plate. Then cut the pieces to bite-sized pieces. This makes the sandwich easier to eat. You don’t have to do this step.
Clean the skillet. Grab a few paper towels with a set of tongs and gently rub the pan until it comes clean.
Add 1/4 tsp. of vegetable oil to the same pan and heat it back to 350 F or medium-high and add the Portobello mushrooms and sauté.
Once they are done, remove from heat and place in a bowl for later.
Next, assemble the subs. Spread the sub bun open so that we can place all of the goodies in it.
Sprinkle 2 tsp. each of Parmesan and Asiago cheese on each side of the sub.
Then sprinkle garlic and add 7 leaves of spinach to each side of the sub.
After that add about 1 tsp. of mushrooms and then the fried venison. Top with 7 more leaves of spinach and finally, 2 tsp. of Parmesan and Asiago cheese.
You can eat them as they are, or heat them in a microwave for about 35 seconds and eat, or you can toast them in the oven at 350 for about 5 minutes and brush the top with melted butter.
If you heat them, leave them open and fold it together after heated.
Save up to 70% in Cabela’s Bargain Cave, which is updated weekly with new products and deep discounts. Check it out! Free shipping on orders over $50. Some exclusions apply.
The nutrition information below does not include the butter for the sub roll because it’s optional. If you butter your rolls and you’re on a diet, please be sure to add in the extra calories, etc…for the butter.
The good, the bad, and the delicious…
Venison Steak Subs are low in calories, fat, sugar and are high in protein, and iron.
It also might be too high in cholesterol and sodium for some of you that are on special diets.
See tips below for making this a more diet-friendly recipe.
Venison Steak Subs Nutrition Facts
Yields: 6 Servings
Serving Size: 1 Sub
Calories from Fat: 15%
% Daily Value*
Total Fat 6 g
Saturated Fat 2 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 549 mg
Potassium 410 mg
Total Carbohydrates 45 g
Dietary Fiber 4 g
Sugars 6 g
Protein 34 g
Vitamin A 6%
Vitamin C 3%
*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…
To help lower the cholesterol, the majority of the cholesterol is in the venison but the Parmesan and Asiago Cheese also have cholesterol. If you want to cut some of the cholesterol down, do it by removing the cheese or using a low cholesterol cheese.
To help lower the sodium since the majority of the sodium in this recipe is coming from the sub roll. You could replace the Cobblestone wheat sub rolls with one that has less sodium. You could also use less of the Parmesan and Asiago cheese or omit it completely–I’ve done this myself and it’s still great.
Whatever changes you make to your Venison Steak Subs, you can recalculate the nutrition facts at myfitnesspal.com.