4 petit pains, or torpedo rolls, or mini baguettes
1 pound elk steak or hind roast, sliced into bite sized strips
1 green onion, sliced into thin strips
1 sweet onion (preferably Vidalia), sliced into thin strips
White American, Provolone, or Muenster cheese
2 tbs butter or olive oil
In large skillet, melt butter and add onions and peppers and saute on medium heat until tender. Add sliced elk meat and worcestershire sauce or teriyaki marinade if desired. Cook just until meat is no longer blood red. Slice bread and spread with mayonnaise, if desired. Add meat and onion/pepper mixture and 1-2 slices cheese per roll. Press sandwich on preheated George Foreman grill or panini press for 2 minutes until cheese is melted.