American Wagyu Roast Beef Recipe
Recipe information
Make American Wagyu Roast Beef in just 2h . 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
Wagyu Roast Beef and Toppings
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.
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