Wagyu Roast Beef Recipe

Bring to room temperature

Remove the Wagyu roast from the refrigerator 45–60 minutes before cooking so it comes close to room temperature for even cooking.

Preheat and season

Preheat oven to 275°F (135°C). Pat the roast dry with paper towels. Rub olive oil all over the roast, then evenly season with kosher salt, black pepper, and garlic powder.

Sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add a small drizzle of oil if needed, then sear the roast on all sides (including ends) for 1–2 minutes per side until a deep brown crust forms.

Slow roast

Transfer the seared roast to a wire rack set in a shallow roasting pan. Insert an instant-read thermometer into the center. Roast in the oven until internal temperature reaches 125–130°F (52–54°C) for medium-rare — about 35–50 minutes depending on roast thickness. For medium, pull at 135°F (57°C).

Rest

Remove roast from oven, tent loosely with foil, and rest for 20–25 minutes. Resting allows juices to redistribute and carryover cooking will raise the internal temperature ~5°F.

Slice thin

Using a sharp carving knife or a slicing knife, cut the roast very thin across the grain (1/16–1/8 inch) for tender slices ideal for cold subs. Keep slices warm if assembling immediately or chill for cold serving.

While the roast rests, make the au jus. In a small saucepan over medium heat, melt the butter and add minced shallot. Sauté 1–2 minutes until softened but not browned.

Deglaze with the optional red wine, scraping up any browned bits from the pan. Let reduce by half (about 1–2 minutes).

Add beef stock, Worcestershire sauce, thyme sprig, and black pepper. Bring to a gentle simmer and cook 5–7 minutes to concentrate flavors. Taste and adjust seasoning with salt if needed. Keep warm and strain into a serving container if you prefer a clear jus.

If you want a richer jus, whisk in an extra 1/2 tablespoon of cold butter off heat just before serving.

If serving warm: split the rolls and toast cut sides briefly on a hot griddle or in the oven until lightly crisp. If serving cold: use rolls at room temperature.

Spread approximately 1/4 tablespoon mayonnaise and 1/4 teaspoon Dijon mustard on the bottom half of each roll (adjust to taste). This prevents sogginess from the jus and adds flavor.

Layer 6–8 slices of thinly sliced Wagyu roast beef onto each roll, allowing the meat to overlap. If slices were chilled, you may warm them slightly in a covered sauté pan with a couple tablespoons of the au jus to take the chill off before placing on the roll.

Place two slices provolone over the meat, then add roasted red peppers, tomato slices, shredded lettuce, and pickles or pepperoncini if using.

Cap with the top half of the roll. Serve each sandwich with a small ramekin or cup of warm au jus for dipping. Optionally pass extra Dijon or horseradish on the side.

To make ahead: slice the roast and layer parchment between slices. Refrigerate. Assemble sandwiches just before serving, and reheat sliced beef briefly in au jus if you want them warm.