American Wagyu Roast Beef Recipe
Slow-roasted ultra-premium Prime Grade American Wagyu Beef from Snake River Farms, piled high then topped with provolone cheese, lettuce, tomato, onions, and mayo.
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Ingredients
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Wagyu Roast Beef and Toppings
Method
Roasting and warming Wagyu
- 1
Roast preparation (optional from raw)
If starting from a raw Wagyu roast, slow-roast in a preheated oven at 225-250°F (110-120°C) until an internal temperature of 130-135°F (54-57°C) for medium-rare. Remove from heat and let rest 15-20 minutes before thinly slicing.
- 2
If starting from pre-roasted beef
If using already roasted Wagyu, gently rewarm slices in a skillet over low heat or in a warm oven just until heated through. Avoid overheating to preserve tenderness.
- 3
Slice beef
Thinly slice the beef to about 1/16 inch thickness for tender, even stacking on the sub.
Assemble the Cold Wagyu Beef Sub
- 4
Prepare rolls
Split the rolls lengthwise and lightly toast if desired for texture and flavor. Spread about 1/2 tablespoon of mayonnaise on the inside of each roll.
- 5
Layer beef
Pile a generous portion of the Wagyu roast beef onto each roll, creating a heaping layer.
- 6
Add cheese and melt slightly
Top the beef with provolone slices. If desired, briefly melt the cheese by returning the assembled halves to a warm oven or under a broiler for 1-2 minutes until cheese just begins to melt.
- 7
Add vegetables
Top with lettuce, tomato slices, and onion slices. Lightly season with salt and pepper to taste.
- 8
Finish and serve
Close the sandwich, slice in half if preferred, and serve immediately.