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The Dan Patrick Show Venison Philly Cheesesteak Sliders

The Dan Patrick Show Venison Philly Cheesesteak Sliders

By Traeger Kitchen

Score with Andrew Perloff, from The Dan Patrick Show's wildly tasty venison bites. Just like the original only way better, bring the heat with these cheesy sliders for a surefire crowd pleaser.

Prep Time

15 Minutes

Cook Time

10 Minutes




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Units of Measurement:
1 Tablespoon Canola oil
1 Medium Onion, thinly sliced
1 Small Green bell pepper, thinly sliced
1 Pound venison backstrap, thinly sliced
1 Tablespoon Traeger Prime Rib Rub
12 slider buns, sliced, for serving
6 Slices American cheese, sliced in half diagonally, for serving


  • 1

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 2

    Place a cast iron griddle or skillet directly on the grill grates, and preheat for an additional 15 minutes.

    450 ˚F / 232 ˚C

  • 3

    On the hot griddle, add the canola oil, onions, and peppers. Close the lid and sauté the onions and peppers until the onions are translucent.

    • 1 Tablespoon Canola oil

    • 1 Medium Onion, thinly sliced

    • 1 Small Green bell pepper, thinly sliced

  • 4

    Add the sliced venison backstrap to the griddle, season with Traeger Prime Rib Rub. Close the lid and cook for 4-5 minutes, until cooked to desired doneness.

    450 ˚F / 232 ˚C

    • 1 Pound venison backstrap, thinly sliced

    • 1 Tablespoon Traeger Prime Rib Rub

  • 5

    Place the slider buns cut-side down, directly on the grill grates. Close the lid and cook for 3-4 minutes or until toasted.

    450 ˚F / 232 ˚C

    • 12  slider buns, sliced, for serving

  • 6

    Remove the steak, peppers, onions, and buns from the grill. Place a small amount of the steak mixture inside each slider bun and top with a slice of cheese. Enjoy!

    • 6 Slices American cheese, sliced in half diagonally, for serving

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