American Wagyu Cheesesteak Recipe

Prep and temper

Remove the Wagyu from the refrigerator 20–30 minutes before cooking to bring it closer to room temperature. This helps it sear evenly. Pat the slices dry with paper towels to remove excess moisture.

Season the thinly sliced Wagyu lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Because Wagyu is rich, keep seasoning modest to let the beef flavor shine.

Heat a large heavy skillet or griddle over high heat until very hot (about 2–3 minutes). Add 1 tablespoon neutral oil and swirl to coat.

Working quickly in one or two batches to avoid steaming, add the Wagyu slices in an even layer, pressing gently with a spatula. Sear 30–60 seconds per side until browned but still tender. Remove to a plate and set aside. Repeat with remaining beef, adding a touch more oil if needed.

In the same skillet over medium heat, add 1 tablespoon unsalted butter. When melted, add the sliced onion and cook, stirring occasionally, until soft and golden, about 6–8 minutes.

Add the sliced mushrooms and the optional sliced peppers (if using). Cook until mushrooms release their moisture and become browned and the peppers are softened, about 5–6 minutes.

Season the vegetables with a pinch of salt and pepper and stir in 1 teaspoon Worcestershire sauce. Cook 1 more minute to combine flavors. Return the seared Wagyu to the skillet and toss gently with the vegetables to reheat, about 30–60 seconds.

Split the hoagie rolls and spread softened butter on cut sides. Heat a separate griddle or large skillet over medium heat and toast the rolls cut-side down until golden and slightly crisp, about 1–2 minutes. Remove from heat.

Reduce the beef and vegetable mixture to low heat and divide it into 4 equal portions in the skillet or on a clean work surface.

Top each portion of meat and vegetables with 1–2 slices of white American cheese (use 1 slice for a lighter melt, 2 for very cheesy). Allow the cheese to melt—cover the skillet briefly with a lid or a large stainless bowl for 30–45 seconds to help the cheese fully melt.

Using a spatula, scoop each cheesy Wagyu portion into a toasted roll.

If desired, sprinkle each sandwich with chopped fresh parsley and additional salt and pepper to taste. Serve immediately while hot.

Optional: serve with extra hot or sweet peppers on the side and your choice of condiments.