American Wagyu Cheesesteak Recipe

Thinly slice the American Wagyu (about 1/8 inch). If not already thin, partially freeze for 20–30 minutes to make slicing easier.

Thinly slice the onion and mushrooms. If using fresh hot peppers, thinly slice and set aside. Pre-slice hoagie rolls lengthwise but keep hinged.

Sweat onions and mushrooms

Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet or griddle over medium-high heat until shimmering. Add the sliced onions and cook, stirring occasionally, for 5–6 minutes until soft and beginning to caramelize.

Add the sliced mushrooms and minced garlic to the onions. Continue cooking 3–4 minutes until mushrooms release moisture and brown. Season vegetables lightly with 1/4 tsp salt and a pinch of pepper. If using roasted sweet peppers, stir them in at the end to warm through. Transfer vegetables to a bowl and keep warm.

Increase heat to high. Add remaining 1 tablespoon oil to the skillet or use a clean hot griddle surface. Add the thinly sliced Wagyu in a single layer (work in two batches if pan is crowded). Season with remaining 3/4 tsp kosher salt and 1/4 tsp black pepper.

Using a spatula, sear the beef 30–60 seconds undisturbed to brown, then flip or press and chop/flip to separate slices. Toss and spread to finish cooking—aim for just cooked through but still juicy, about 1–2 minutes total per batch for thin slices.

Sprinkle 1 tsp Worcestershire sauce over the cooked beef and toss to coat. Return the cooked onions and mushrooms to the pan with the beef and stir to combine for 30 seconds to 1 minute to marry flavors. Taste and adjust seasoning.

Divide the beef-vegetable mixture into three equal portions in the skillet or on the griddle. Top each portion evenly with two slices of white American cheese (overlap as needed). Cover the pan with a lid or inverted sheet pan for 30–60 seconds until the cheese melts thoroughly.

If you prefer the traditional chopped presentation, chop the cheese-topped mixture briefly with a spatula so the meat and melted cheese combine.

Spread 1/2 tablespoon butter inside each hoagie roll and warm rolls, buttered-side down, on a hot skillet or griddle until lightly toasted, about 30 seconds.

Spoon each cheese-covered beef mixture into a hoagie roll. Add optional hot or sweet peppers and 2 tablespoons pickled banana peppers or pepperoncini per sandwich if using. Garnish with chopped parsley if desired.

Serve immediately while hot. Provide extra napkins—the melted Wagyu cheesesteak is juicy and best eaten fresh.