American Wagyu French Dip Recipe

Toast and brown aromatics

Heat a medium saucepan over medium-high heat. Add 1 teaspoon olive oil (from sandwich section) or 1 tablespoon butter and, if using, the beef bones or short ribs. Brown for 4–6 minutes to develop fond. Add the halved onion (cut side down) and smashed garlic; cook until lightly charred, about 4 minutes.

Deglaze and simmer

Pour in the dry red wine (optional) to deglaze the pan, scraping up browned bits. Reduce wine by half (2–3 minutes). Add the beef stock, Worcestershire sauce, soy sauce, thyme, bay leaf, and crushed peppercorns. Bring to a gentle simmer, then reduce heat and simmer uncovered for 20–25 minutes to concentrate flavor.

Strain and finish

Strain the jus through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract flavor. Discard solids. Return jus to low heat, whisk in 1 tablespoon unsalted butter to round flavor. If you prefer a slightly thicker jus, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk into simmering jus and cook 1–2 minutes until slightly thickened. Keep the jus warm over very low heat until serving.

Taste and adjust seasoning with salt and pepper as needed. Keep warm and transfer to a small serving pot or individual ramekins for table service.

Prepare the Wagyu

Remove Wagyu beef from the refrigerator and let sit at room temperature for 15 minutes. Pat slices dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper (use about 1 tsp salt and the 1 tsp pepper listed).

Sear thin slices

Heat a large cast-iron skillet or heavy pan over high heat until smoking. Add 1 tablespoon olive oil and 1 tablespoon butter. Working in a single layer, quickly sear the thin Wagyu slices 20–45 seconds per side — just until browned at the edges but still medium-rare in the center (thin slices cook very fast). Remove to a plate; keep warm. Repeat in batches if needed.

Toast rolls and melt cheese

Lower the pan heat to medium. Spread 1/2 tablespoon butter on the cut sides of each hoagie roll. Place rolls cut-side down in the skillet until golden and toasted, about 1–2 minutes. Place the toasted bottom halves on a sheet tray, layer evenly with the seared Wagyu slices, top with 2 slices of Swiss cheese per sandwich, and briefly place under a broiler or cover the pan with a lid for 30–60 seconds until cheese melts.

Assemble with mayo and pepper

While cheese is melting, combine the mayonnaise and the remaining freshly cracked black pepper in a small bowl. Spread about 2 tablespoons mayo mixture evenly on the top half of each roll. Place the top halves over the melted cheese and press lightly.

Slice sandwiches in half if desired. Serve immediately with a small pot or ramekins of hot au jus for dipping. Recommend 3–4 tablespoons jus per sandwich; dip and enjoy.