The American Wagyu - Party Tray Recipe
A tray of our finest Prime Grade American Wagyu beef subs: The American Wagyu Slaw Be Jo® and the American Wagyu Roast Beef. For large orders, please call the shop.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
American Wagyu Slaw Be Jo®
American Wagyu Roast Beef
Method
American Wagyu Slaw Be Jo®
- 1
Prepare the Slaw
In a large mixing bowl, combine shredded cabbage and grated carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Pour the dressing over the cabbage and carrot mixture, adding chopped fresh parsley. Toss until all ingredients are well-coated. Refrigerate for at least 30 minutes to allow flavors to meld.
- 2
Cook the Wagyu Beef
Season the American Wagyu beef with salt and black pepper. Grill or sear the beef over medium-high heat until it reaches your desired doneness (medium-rare is recommended). Allow the beef to rest for at least 5 minutes before slicing thinly.
- 3
Assemble the Subs
Slice the sub rolls in half and layer the sliced American Wagyu beef on the bottom half. Top generously with the prepared slaw, then close the sub rolls and secure with toothpicks if needed.
American Wagyu Roast Beef
- 4
Prepare the Roast Beef
Season the American Wagyu roast beef with salt and black pepper. Roast in a preheated oven at 350°F (175°C) for 20-25 minutes per pound, or until it reaches your desired doneness. Let it rest before slicing thinly.
- 5
Prepare the Au Jus
While the roast beef is resting, heat the au jus in a saucepan over medium heat until warm. Add horseradish sauce to the au jus and stir to combine.
- 6
Assemble the Roast Beef Subs
Slice the sub rolls in half and layer the sliced American Wagyu roast beef on the bottom half. Drizzle with warm au jus and top with fresh basil. Close the sub rolls and serve with additional au jus on the side.