Turkey Cheesesteaks



  1. 1 wild turkey breast lobe
  2. 1 tbsp of Cavender’s Greek Seasoning (any seasoning you like on chicken will work here)
  3. 2 tbsp of olive oil or butter
  4. Duke’s mayonnaise
  5. 1 sliced vidalia onion
  6. 1 sliced green bell pepper
  7. Smoked provolone cheese
  8. Sub rolls (we use Cobblestone Bread Co. brand)


Cooking Instructions:

  1. Pre-heat oven to 375
  2. Cut turkey breast in ¼-½ thick cross section strips (against the grain), then cut down to nugget size (1.5-2 inch pieces). 
  3. Season with Cavender’s Greek Seasoning 
  4. Pre-heat frying pan on medium heat
  5. Prepare a baking pan with the sub rolls. Add Duke’s mayonnaise to each slice of bread. Add rolls of aluminum foil to the baking pan to help the roll halves stay propped up at 45 degree angles, kind of like a canoe or v. 
  6. Slice onion and a green bell pepper (or more depending on how many you’re making)
  7. Add olive oil to preheated pan and cook the vegetables. Once they have been tossed around in oil a little bit, sprinkle a little Cavender’s seasoning to them as well. 
  8. Once the vegetables are starting to get soft, turn the heat up to medium-high heat and add the turkey. 
  9. Do not overcook the turkey. You should not see any pink on the outside of the pieces, but they should still be a little squishy in the middle if you poke them. This is also when you add a little butter or olive oil and morel mushrooms if you have them. 
  10. Remove turkey and vegetables from heat and scoop onto sub roll boats. Add an additional strip of mayo on top, then cover with smoked provolone cheese. 
  11. Place in oven and cook until cheese is melted and sub rolls are toasted. This usually takes 10 or so minutes. 


Hear about updates, new merch, videos, and recipes.

Scroll to Top