Grilled Venison Tenderloin Hoagies Recipe | Coba Grills
Grilled Venison Tenderloin Hoagies Recipe | Coba Grills


Preparation time: Overnight

Cooking time: 20 mins

Serving: 4


  • 1 medium red pepper, sliced
  • 1 medium poblano pepper, sliced
  • 5 large cloves garlic, sliced
  • 8 oz. wild mushrooms (chanterelle, porcini, or lobster)
    Stone ground mustard
  • 1 tbsp. butter
  • Cracked black pepper
  • 2 tsp. ground cumin
  • 1 tsp. cracked black pepper
  • 2 tsp. kosher salt
  • 2 venison tenderloins
  • 1 medium yellow pepper, sliced
  • 1 serrano chili, sliced thin
  • 1 large yellow onion, sliced
  • 6 oz. bleu cheese (or gorgonzola)
  • 1 tbsp. canola or vegetable oil
  • Kosher salt
  • 1 large loaf soft French bread (or 4-6 hoagie buns)
  • 2 tsp. smoked paprika
  • 2 tsp. ground ancho chili
  • 1 tsp. canola or vegetable oil


  1. In a large cast-iron pan, heat canola oil until smoking. Once smoking, add peppers, onion, and mushrooms and cook on high heat, stirring occasionally, for 5-7 minutes or until veggies char on edges. Add garlic and butter, cook 3-4 more minutes. Set aside.
  2. Grill venison tenderloin over high heat for 2-3 minutes per side, or until medium-rare. Set aside and let rest.
  3. Place the cast iron with peppers and onions back on heat while charring bread on the grill grates. Add bleu cheese to the mixture and toss while cooking until just beginning to melt. Remove charred bread from the grill.
  4. Slice tenderloin into quarter-inch wide slices and place on the bottom half of hoagies. One sliced tenderloin per sandwich. Add pepper and mushroom mixture on top. Smear a generous amount of mustard on the top half of the bun, assemble, slice in half if desired, and enjoy the grilled venison steak tenderloin hoagies recipe with your family.

Don’t forget to check out all our recipe curation at Food. We thank The Nexgrillf for this delicious recipe and the recipe link



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