First off, make sure your venison steak is thawed and sliced thinly. Having your veggies ready to go also speeds things up, as nothing derails good cooking like a frantic search for missing ingredients. Breathe in that fresh-cut aroma!

In a skillet, heat olive oil over medium heat. Add the butter. Once that’s all bubbly, toss in the sliced bell pepper, onion, and mushrooms. Sauté them for about 5-7 minutes until they soften and caramelize. The smell wafting through the kitchen is exquisite.

Push the veggies to one side of the skillet. To the other, add the venison slices. Sprinkle with black pepper, garlic powder, Worcestershire sauce, and liquid smoke. Cook it quickly, about 3-4 minutes until the meat is just browned. Don’t overdo it; venison dries out if cooked too long.

Mix the veggies with the venison. Everything should be coated with that delicious buttery goodness. Taste and adjust seasoning with salt or balsamic vinegar as needed. You want a balance of savory and a hint of sweetness.

Slice your hoagie rolls lengthwise but don’t cut all the way through. Load them with a generous helping of the cheesesteak mix. Top each one with two slices of provolone cheese. If you’re feeling extra ambitious, pop them under a broiler for a minute or two until cheesy perfection is achieved.

Spread a light layer of mayonnaise on the inside of the hoagie rolls before serving. It adds creamy richness and ties everything together.