American Wagyu Cheesesteak Recipe

Slice and measure

Thinly slice the Wagyu (partially freeze for 20–30 minutes if needed to get paper-thin slices). Thinly slice the onion, mushrooms, and peppers. Mince the garlic. Split hoagie rolls but keep them hinged so they hold fillings.

Season the sliced Wagyu lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss gently to coat.

Sauté onions and mushrooms

Heat a large skillet or flat top griddle over medium-high heat. Add 1 tbsp neutral oil and 1 tbsp unsalted butter. When butter is foaming, add the sliced onions and mushrooms. Cook, stirring occasionally, until onions are translucent and mushrooms are browned, about 6–8 minutes.

Add peppers and garlic

Add the sliced hot or sweet peppers and 1 tsp minced garlic to the skillet. Cook another 1–2 minutes until peppers are slightly softened and garlic is fragrant. Transfer the vegetables to a bowl and keep warm.

High-heat sear

Return the skillet or griddle to high heat. Add the remaining 1 tbsp unsalted butter and a light drizzle of oil. When very hot, add the seasoned Wagyu in an even layer (work in two batches if necessary to avoid overcrowding). Let meat sear without stirring for 30–45 seconds to develop color, then use a spatula to pull and chop it into bite-sized shreds while cooking for another 1–2 minutes until just cooked through. Total cook time per batch ~1.5–2.5 minutes. Avoid overcooking to preserve tenderness.

Sprinkle 1 tsp Worcestershire sauce over the cooked beef and toss briefly to combine. Return the reserved onions, mushrooms and peppers to the beef in the pan and mix until heated through, about 30–45 seconds.

Portion onto rolls

Divide the beef and vegetable mixture evenly among the 3 hoagie rolls (about 0.42 lb meat per roll). Pile filling into each split roll.

Add cheese and melt

Top each filled roll with 2 slices of white American cheese, overlapping slightly. Cover the pan or place rolls under a broiler for 30–60 seconds until cheese melts and becomes gooey. If using a skillet, cover with a lid to trap steam until cheese melts.

Optional: spread mayonnaise or garlic aioli inside rolls before filling for extra richness.

Transfer cheesesteaks to a cutting board, press gently, slice in half if desired, and serve immediately while hot. Offer additional hot or sweet peppers at the table.

Leftovers: store filling and rolls separately in airtight containers in the refrigerator for up to 2 days. Reheat filling gently in a skillet and re-toast rolls before assembling.