Ingredients<br /><br />– 6 mini sized bagels, halved<br />– 1lb. venison steak (thinly sliced)<br />– 1/2 cup green bell pepper, diced<br />– 1/2 cup red bell pepper, diced<br />– 1/2 cup onion, diced<br />– 1/2 cup mushroom, diced<br />– Salt and pepper, to taste<br />– Olive oil<br />– 2 cups shredded provolone cheese<br /><br />Directions<br /><br />1. Preheat the oven to 400ºF.<br />2. Cut steak into thin slices, if it’s hard to slice thin, chill steak in freezer for 30 minutes before cutting.<br />3. Heat oil in a skillet over high heat (cast iron preferred), add venison steak pieces once oil is hot, sear on a high heat for 1-2 minutes, then remove steak from pan.<br />4. Keep the juice from searing steak in the skillet, and add pepper and onion, cook for 3-4 minutes, then add mushrooms.<br />5. Add steak back into skillet, then season with salt and pepper. After everything is mixed well, remove the skillet from heat, set aside.<br />6. Place bagel slices on a greased baking sheet, then put a scoop of meat and veggie mixture on each bagel slice, and top with shredded Provolone cheese.<br />7. Bake for 12-15 minutes at 400ºF until the cheese is melted and bagel is crispy on the bottom.<br />8. Serve immediately
