American Wagyu Cheesesteak Recipe

Thinly slice Wagyu beef against the grain if not pre-sliced; pat dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp freshly ground black pepper. Slice onions and mushrooms; mince garlic. If using peppers, slice them now.

Caramelize onions

Heat a large heavy skillet or griddle over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter. Once butter melts and foams, add the 1.5 cups thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 8–12 minutes until onions are soft and beginning to caramelize. Move onions to one side of the pan or transfer to a bowl.

Sauté mushrooms and peppers

Add the sliced mushrooms and optional sliced banana peppers to the same pan. Sauté over medium-high heat for 5–7 minutes until mushrooms release their liquid and begin to brown. Add 1 tsp minced garlic for the last 30–60 seconds and stir. Combine with the cooked onions or keep separate on the pan.

Increase heat to high and clear a space in the skillet (or use a second large pan). Add a light drizzle of oil if pan is dry. Working quickly to avoid overcrowding, add the 1.25 lb thinly sliced Wagyu in an even layer. Let sear undisturbed for 30–45 seconds, then toss and spread to cook through; total 2–3 minutes for thin slices. Break up larger pieces with a spatula so meat is in bite-sized strips. Avoid overcooking — Wagyu should remain tender.

Add 1 tablespoon Worcestershire sauce and 1/4 cup beef au jus or broth to the beef; toss to combine and reduce for 30–60 seconds until liquid is mostly absorbed. Return cooked onions, mushrooms, and peppers to the pan and fold together with the beef. Taste and adjust salt and pepper.

Split the 4 hoagie rolls lengthwise, leaving one side attached if preferred. Optionally toast rolls face-down on a dry skillet over medium heat for 30–45 seconds until lightly golden.

Divide the beef and vegetable mixture evenly among the 4 rolls. Layer the sliced white American cheese (about 2 oz per sandwich) over the meat. Cover the skillet with a lid or tent aluminum foil over the sandwiches on the griddle for 1–2 minutes until cheese melts. Alternatively, place under a broiler for 30–60 seconds, watching closely to prevent burning.

If using the optional spread, mix 1/4 cup mayonnaise with 1 teaspoon Dijon mustard and spread on roll tops. Spoon any remaining au jus from the pan over the meat for extra juiciness. Garnish with chopped parsley if desired.

Serve hot immediately. Offer extra hot or sweet peppers on the side. For delivery, wrap sandwiches tightly in foil to retain heat and prevent sogginess.