steak and tomatoes on bread

Best Ever Venison Steak Sandwich: Balsamic, Shaved Parmesan & Arugula

This venison steak sandwich recipe piles tender, thin slices of venison (deer, elk, moose, antelope) on buttery toasted sourdough with balsamic, shaved parmesan, arugula & tomato.

  • Author: Miss AK



  1. If you don’t already have some on hand, go ahead and make the Garlic Herb Sauce
  2. Thinly slice, butter and toast your sourdough bread (a toaster oven, pan or oven broiler will work for this). 
  3. While your toast is toasting, grab your leftover venison (whether it be backstrap, or chops) and slice it 1/4-1/2 in thick. 
  4. Add your arugula, lemon, oil, salt and pepper to a bowl and toss until arugula is evenly coated. Slice your tomato and set aside. 
  5. Once your toast is ready, it is time to build your sandwich. 
  6. Spread the garlic herb sauce* on one of the sides of each slice of bread, then add your venison, your dress arugula, shaved parmesan, tomatoes, and balsamic glaze. 
  7. Top with remaining slice of bread and enjoy! 


*Find my garlic herb sauce recipe here!