1 large onion, sliced
2 medium jalapenos, sliced and deseeded
1 lb of elk roast, partially frozen and sliced as thin as you can across the grain
garlic powder
salt
pepper from the mill
4 crusty sub rolls
cheese – White cheddar, swiss or provolone work well
oil
butter
jarred yellow peppers
Melt a few tablespoons of butter and olive oil in a non stick pan over medium high heat
Add the onions and jalapenos and cook, stirring frequently until they start to caramelize.
Remove the vegetables to a bowl
Add more butter and oil as needed and fry the meat, sprinkle with salt, pepper and garlic powder to taste – don’t overcook!
Add the vegetables back in and divide into 4 portions to fit the rolls
Put the cheese on top, we like a lot of cheese
In another skillet, melt a few tablespoons of butter and grill the rolls until slightly browned
Add the filling to the rolls and garnish with the yellow peppers
Find it online: https://therockymountainwoman.com/elk-cheese-steak-sandwiches/