Backstrap Steak Sandwiches
There are plenty of ways to cook a venison backstrap, and most hunters have their favorite. Some prefer it wrapped in bacon. Others swear by a cast-iron skillet, a little salt, and nothing else. But every once in a while, a good piece of backstrap deserves to become something a little different.
That’s where this sandwich comes in.
Tender slices of venison, onions cooked low and slow until they’re sweet, melted provolone, and a homemade horseradish cream sauce that brings just enough bite to cut through the richness. Pile everything onto a toasted hoagie roll, and you’ve got the kind of sandwich that makes you forget about whatever else was on the dinner menu.
The trick is treating the venison like the quality cut of meat it is. Sear it hot, don’t overcook it, and give it time to rest before slicing. Everything else is there to complement the backstrap, not bury it.
This is the kind of meal that belongs on a wooden table at deer camp, with a cold drink nearby and somebody asking whether there’s enough left for another sandwich.
Backstrap Steak Sandwiches
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Servings: 4 sandwiches
Ingredients
For the Venison
1½ pounds venison backstrap, trimmed of silver skin
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt, or to taste
1 teaspoon freshly cracked black pepper
½ teaspoon garlic powder
2 sprigs fresh thyme
2 cloves garlic, lightly crushed
For the Caramelized Onions
2 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
½ teaspoon kosher salt
1 teaspoon Worcestershire sauce
For the Horseradish Cream Sauce
½ cup sour cream
2 tablespoons prepared horseradish, drained
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Salt and black pepper, to taste
For Assembly
4 hoagie rolls or crusty sandwich rolls
8 slices provolone cheese
2 tablespoons softened butter, for toasting
Instructions
1. Make the Horseradish Cream
In a small bowl, combine the sour cream, prepared horseradish, mayonnaise, Dijon mustard, and lemon juice. Stir until smooth, then season with salt and freshly cracked black pepper.
Taste and adjust the horseradish to your liking. The sauce should have a noticeable bite without overpowering the venison.
Cover and refrigerate while preparing the rest of the sandwich.
2. Caramelize the Onions
Heat the butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and salt, stirring to coat them evenly.
Cook slowly for 25–35 minutes, stirring occasionally, until the onions are deeply golden, soft, and sweet. Reduce the heat if they begin browning too quickly. Add a splash of water whenever necessary to loosen any browned bits from the skillet.
Stir in the Worcestershire sauce during the final minute of cooking.
Transfer the onions to a bowl and keep warm.
3. Prepare the Backstrap
Pat the venison dry with paper towels. Season all sides generously with kosher salt, black pepper, and garlic powder.
If the backstrap is especially thick, cut it into two shorter sections to make handling and searing easier.
Allow the meat to sit at room temperature for about 15 minutes while heating the skillet.
4. Sear the Venison
Heat a cast-iron skillet over medium-high heat until hot. Add the olive oil, followed by the backstrap.
Sear the venison for approximately 2–4 minutes per side, turning as needed to develop a browned crust. Actual cooking time will depend on thickness.
Reduce the heat to medium. Add the butter, crushed garlic, and thyme. As the butter melts, tilt the skillet slightly and spoon it over the venison for another minute or two.
For medium-rare backstrap, aim for a final internal temperature of approximately 130–135°F after resting. Remove the venison a few degrees before the target temperature to account for carryover cooking.
Food safety note: USDA guidance recommends cooking whole cuts of venison to 145°F and allowing a 3-minute rest. The lower medium-rare temperature is a culinary preference and does not meet that recommendation.
5. Rest and Slice
Transfer the backstrap to a cutting board and rest for 5–10 minutes.
Using a sharp knife, slice the meat thinly against the grain. Thin slices make for a more tender sandwich and allow the venison to sit neatly inside the bread.
6. Toast the Rolls
Split the sandwich rolls lengthwise and spread the cut sides lightly with softened butter.
Toast in a skillet, on a griddle, or under the broiler until golden and slightly crisp.
A good sandwich roll should be sturdy enough to hold the filling but soft enough to bite through without pushing everything out the other end.
7. Build the Sandwiches
Spread a generous layer of horseradish cream on the inside of each toasted roll.
Divide the sliced venison evenly among the four sandwiches. Spoon the warm caramelized onions over the meat, then top each sandwich with two slices of provolone cheese.
Place the open-faced sandwiches under the broiler briefly, just until the cheese melts. Watch closely to prevent burning.
Add the top halves of the rolls and serve immediately.
A Few Notes From the Camp Kitchen
Don’t sacrifice the backstrap. Venison is lean, and backstrap can go from beautifully tender to dry surprisingly quickly. Use a meat thermometer rather than guessing.
Take your time with the onions. Properly caramelized onions provide the sweetness that balances the horseradish and savory venison. Rushing them over high heat won’t give you the same result.
Choose the right bread. A crusty hoagie roll, French roll, or sturdy Italian sandwich roll works well. Avoid anything so hard that it makes the sandwich difficult to eat.
Make the sauce ahead. The horseradish cream can be prepared the day before and refrigerated. Its flavor will develop as it sits.
The Last Bite
A good backstrap doesn’t need much help. That’s part of what makes it such a prized cut of venison. But paired with slowly cooked onions, melted cheese, and a little horseradish, it makes one hell of a sandwich.
And if you’re lucky enough to have a freezer full of venison when hunting season rolls around, this is a pretty good way to put some of it to work.
Good meat. Good bread. Nothing complicated.