American Wagyu French Dip Recipe
Indulge in our mouthwatering American Wagyu French Dip Sandwich, featuring Prime Grade Wagyu Beef from Snake River Farms topped with melted Swiss cheese, mayo, and a dash of black pepper. Served with a side of hot Au Jus sauce for dipping.
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Ingredients
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Wagyu Sandwich
Au Jus (dipping sauce)
Method
Wagyu Sandwich
- 1
Prep the beef and rolls
Remove Wagyu beef from refrigerator and let sit at room temperature for 20–30 minutes. Lightly season both sides of the thinly sliced Wagyu with kosher salt (use about 1 tsp total) and 1 tsp freshly ground black pepper.
- 2
Toast the rolls
Heat a large skillet or griddle over medium heat. Spread 2 tablespoons softened unsalted butter evenly on the cut sides of the 4 rolls. Toast buttered cut sides in the skillet, pressing lightly, until golden brown, 1–2 minutes. Remove and set aside, toasted side up.
- 3
Sear the Wagyu
Increase heat to medium-high and add 1 tablespoon neutral oil to the same skillet. Working in a single layer (do not overcrowd; sear in two quick batches if needed), lay the thin Wagyu slices in the pan and sear for about 20–45 seconds per side — just until browned but still tender (Wagyu cooks very quickly). Remove seared slices to a warm plate. Repeat with remaining slices.
- 4
Assemble sandwiches
Spread about 2 tablespoons mayonnaise on the bottom half of each toasted roll (0.5 tbsp per sandwich). Pile generous portions of seared Wagyu onto each roll (about 4 oz per sandwich). Top the hot beef with 2 slices of Swiss cheese per sandwich so it melts from the residual heat. Sprinkle a light pinch of black pepper over the cheese. Cap with the top roll and press gently. Keep warm while finishing the au jus.
Au Jus (dipping sauce)
- 5
Sauté aromatics
In a medium saucepan over medium heat, warm 1 tablespoon vegetable oil. Add the minced shallot and crushed garlic and sauté until softened and aromatic, about 1–2 minutes, stirring to avoid browning.
- 6
- 7
Simmer the au jus
Pour in 2 cups low-sodium beef broth and 1 cup beef demi-glace. Add 1 teaspoon Worcestershire sauce, 1/2 teaspoon soy sauce (optional), 1 fresh thyme sprig, and 1/4 teaspoon freshly ground black pepper. Stir to combine and bring to a gentle simmer. Reduce heat and simmer uncovered for 6–8 minutes to concentrate flavors.
- 8
Finish and strain
Remove the thyme sprig and taste; adjust seasoning with a pinch of salt or more Worcestershire if desired. For a clear, smooth au jus, pour the sauce through a fine-mesh strainer into a warmed serving bowl or small individual dipping ramekins. Keep hot until serving.