American Wagyu Slaw Be Jo® Recipe
An extraordinary sub layered with Prime Grade American Wagyu Beef from Snake River Farms, coleslaw, provolone cheese, Russian dressing, and mayo
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Ingredients
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Cold Subs
Method
Preparation and Assembly
- 1
Prepare coleslaw dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth to create a tangy dressing for the slaw.
- 2
Dress the coleslaw
Toss the coleslaw mix with the dressing until evenly coated. Refrigerate for at least 15 minutes to let flavors meld.
- 3
Wagyu beef prep (optional sear)
If using fully chilled Wagyu slices, season lightly with a pinch of salt. In a hot skillet, sear the beef for 30-60 seconds per side until just browned and still rare in the center. Transfer to a plate and let rest for 1–2 minutes.
- 4
Prepare rolls
Gently split each Italian roll lengthwise without cutting all the way through. Optional: toast the cut sides briefly for extra crunch.
- 5
Assemble the base
Spread Russian dressing on the bottom half of each roll.
- 6
Layer Wagyu and cheese
Lay overlapping Wagyu beef slices over the dressing, then top with Provolone cheese slices so they begin to melt from the warmth of the beef.
- 7
Add coleslaw
Pile a generous portion of the prepared coleslaw on top of the cheese to provide a crunchy, creamy layer.
- 8
Finish and serve
Spread mayonnaise on the inner sides of the top halves and crown the sandwiches. Close the subs, slice in half, and serve immediately. If desired, warm in a skillet or press for 1–2 minutes to melt the cheese further.