Wagyu French Dip Recipe
Make Wagyu French Dip Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roast and Au Jus
Sandwich Assembly
Method
Roast and Au Jus
- 1
Preheat and season
Preheat oven to 325°F (163°C). Pat the wagyu roast dry with paper towels. Rub the roast with kosher salt and freshly ground black pepper on all sides.
- 2
Sear the roast
Heat a heavy ovenproof skillet or Dutch oven over medium-high heat and add vegetable oil. When shimmering, sear the roast 2–3 minutes per side until well browned on all surfaces to develop flavor. Remove roast and set aside.
- 3
Build braising liquid
In the same skillet, reduce heat to medium and add the halved onion and smashed garlic. Sauté 2 minutes to soften and lift browned bits. Pour in the dry red wine to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by about half (2–3 minutes). Add beef broth, soy sauce, Worcestershire sauce, thyme sprigs and bay leaves. Bring to a simmer.
- 4
Braise
Return the seared roast to the skillet or transfer everything to a roasting pan if needed. Cover tightly and place in the preheated oven. Braise for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 125–130°F for medium-rare to medium and the meat is tender. Baste once or twice with the cooking liquid during cooking.
- 5
Rest and strain
Transfer the roast to a cutting board and tent with foil. Let rest 15 minutes. Meanwhile, strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract juices. Discard solids. Skim excess fat from the top (or refrigerate briefly and remove solidified fat).
- 6
Reduce and finish au jus
Bring strained liquid to a simmer and reduce gently until you have about 2 cups of flavorful jus (about 8–12 minutes). Taste and adjust seasoning with up to 1/2 teaspoon salt and extra pepper if needed. Keep warm until assembly.
Sandwich Assembly
- 7
Slice the wagyu
Using a sharp slicing knife, slice the rested wagyu roast thinly against the grain (1/8–1/4 inch thick). Keep slices warm by placing in the warm oven (turned off) or a covered dish.
- 8
Prepare rolls
Split the French rolls horizontally. Spread softened butter on cut sides of each roll. Optional: spread a thin layer of Dijon mustard on the bottom halves for brightness.
- 9
Toast rolls and melt cheese
Heat a large skillet or griddle over medium heat. Place buttered rolls cut-side down and toast until golden, about 1–2 minutes. Turn cut-side up, layer warm wagyu slices evenly inside each roll, then place two provolone slices over the meat. Cover the pan briefly (or transfer to a 350°F oven for 3–4 minutes) until cheese melts.
- 10