Take a hindquarter cut--bottom round, rump, what have you. Slice a couple of thin steaks off it. Pound the hell out of them with a mallet until they are very thin, just about falling apart. Get a frying pan very hot. Meanwhile prep a little onion and pepper and shred some cheese (I like pepper jack). Flash-fry the steaks so they are still a little rare, no more than a minute a side depending on how thick. While the pan is very hot, toss the peppers in and pour in a little water to deglaze. Put it all on roll with some A-1 and melt the cheese over the top in the broiler. That should do it._
_From David: I didn't feel like braving the snowstorm to fire up the grill, so I threw a few deer steaks in the cast-iron pan instead. Finished with a balsamic reduction over sweet potato and spinach hash.