the philly part was made with venison backstrap(thinly sliced and seasoned with worcestershire sauce, salt, pepper, red pepper, garlic powder and onion powder) onions, bell pepper, and mushrooms all sauteed with a lil worcestershire and butter for flavor. then I used some of my homemade venison breakfast sausage to roll it up in. with 4 slices of sargento provolone cheese in the middle.