American Wagyu Cheesesteak Recipe
100% American Wagyu Prime Grade Beef from Snake River Farms, white American cheese, mushrooms, and onions. Add hot or sweet peppers.
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Ingredients
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Steak & Toppings
Buns & Finish
Method
Steak & Toppings
- 1
Prepare the beef
If your Wagyu is not already thinly sliced, partially freeze the steak for 30–45 minutes until firm but not rock hard, then slice as thin as possible against the grain. Toss the sliced beef with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; set aside on a plate for a few minutes.
- 2
Cook the onions and mushrooms
Heat a large heavy skillet or griddle over medium-high heat. Add 1/2 tablespoon oil. When shimmering, add the sliced onions and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until softened and beginning to caramelize. Push onions to one side, add remaining 1/2 tablespoon oil, then add mushrooms and cook 4–5 minutes until browned and any released liquid evaporates. If using peppers, add them with the mushrooms and cook 2–3 minutes until warmed but still slightly crisp. Transfer the cooked vegetables to a bowl and keep warm.
- 3
Sear the Wagyu
Increase heat to high. Add the thinly sliced Wagyu in an even layer to the hot skillet; do not overcrowd — work in two batches if necessary. Let the meat sear undisturbed 30–45 seconds to develop color, then stir and spread to cook through another 30–60 seconds. Wagyu cooks very quickly; remove when just browned but still juicy. Season with remaining 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and 1 teaspoon Worcestershire sauce if using. Return the cooked onions, mushrooms and peppers to the skillet and toss briefly to combine and rewarm.
- 4
Melt the cheese
Lower heat to low. Arrange the cooked beef and vegetable mixture into four even piles in the skillet. Drape 2 ounces (about two slices) of white American cheese over each pile. Cover the skillet with a lid or large sheet pan for 1–2 minutes to trap steam and melt the cheese until it is gooey and fully melted over the meat.
Buns & Finish
- 5
Toast the rolls
While the cheese is beginning to melt, split the hoagie rolls and spread about 1/2 tablespoon butter on each cut side. Place cut-side down on a separate skillet or griddle over medium heat and toast 1–2 minutes until golden and crisp. Alternatively, toast under a broiler briefly—watch closely to avoid burning.
- 6
- 7
Optional serving suggestions
Offer extra hot or sweet peppers on the side, pickles, or a drizzle of favorite hot sauce. Serve with fries or a simple salad.
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