American Wagyu Cheesesteak Recipe

Remove Wagyu beef from the refrigerator 20–30 minutes before cooking to take the chill off; pat dry with paper towels. If not pre-sliced, freeze beef 20–30 minutes and slice thinly across the grain (about 1/8" thick).

Slice onions thinly, clean and slice mushrooms, and slice peppers if using. Split hoagie rolls but keep hinge intact.

Portion white American cheese so there is one slice per two-thirds of a roll (about 6 slices for 6 rolls).

Caramelize onions and mushrooms

Heat a large heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When butter foams, add sliced onions and spread into an even layer. Season with a pinch of salt. Cook, stirring occasionally, 6–8 minutes until translucent and beginning to brown.

Add sliced mushrooms to the same pan and continue to cook 4–6 minutes until mushrooms release moisture and both vegetables are golden and slightly caramelized. If using, stir in sliced peppers for the last 1–2 minutes. Transfer vegetables to a bowl and keep warm.

High-heat sear

Return the skillet or use a clean large skillet/griddle and heat to high until lightly smoking. Add the remaining 1 tablespoon vegetable oil and spread. Add the thinly sliced Wagyu in a single layer (work in batches if needed) and season with 1 tsp kosher salt and 1/2 tsp black pepper distributed across the meat. Sear without moving for 20–30 seconds to develop color, then stir and flip pieces for an additional 30–60 seconds until just cooked through — Wagyu cooks very quickly because of the high fat content.

If using the optional seasoning sauce, sprinkle 1 teaspoon Worcestershire and 2 tablespoons beef au jus/broth over the beef in the last 30 seconds and stir to coat; the liquid will deglaze the pan and carry flavor. Remove beef to the bowl with vegetables and combine.

Butter or spread a thin layer of mayo on the cut sides of each hoagie roll. Place rolls cut-side down on a hot griddle or skillet for 30–45 seconds until lightly toasted and golden. Remove to a clean surface, cut-side up.

Divide the beef and vegetable mixture evenly among the 6 rolls, piling it into the center. Fold slices of white American cheese over the top of the hot filling — use one slice per two-thirds of a roll, overlapping so every bite has cheese. Alternatively, place the filled rolls briefly under a broiler or cover the pan for 30–45 seconds to melt the cheese uniformly.

Garnish with chopped parsley if desired and serve immediately.