Indulge in our mouthwatering American Wagyu French Dip Sandwich, featuring Prime Grade Wagyu Beef from Snake River Farms topped with melted Swiss cheese, mayo, and a dash of black pepper. Served with a side of hot Au Jus sauce for dipping.

American Wagyu French Dip

Experience our sizzling Grilled Italian Sandwich — stacked with premium Italian deli meats grilled to perfection, melty provolone, grilled onions, a splash of oil, crisp lettuce, and fresh tomato. Every bite is bold, craveable, and unmistakably Capriotti’s.

Grilled Italian

Try our Capastrami Sandwich—loaded with hot pastrami, melty Swiss cheese, crunchy coleslaw, and zesty Russian dressing. A Cap's classic delight!

Capastrami

Experience comfort food with a kick—The Hot Bobbie®! Grilled slow-roasted turkey, cranberry sauce, handmade stuffing, and mayo. It's a flavorful twist on a classic favorite!

The Hot Bobbie®

Featuring slow-roasted, hand-pulled turkey; prosciuttini peppered ham; hickory-smoked, honey-cured bacon and provolone cheese topped with lettuce, tomatoes, onions and mayo.

Classic Club

Now with 25% more meat! 100% American Wagyu Prime Grade Beef from Snake River Farms, white American cheese, mushrooms, and onions. Add hot or sweet peppers. Made with 100% ultra-premium American Wagyu beef for premium flavor and tenderness. Freshly prepared and ready fast, perfect for pickup or delivery when you’re craving something truly satisfying.

American Wagyu Cheesesteak

Discover our delectable Homemade Turkey Sandwich featuring slow-roasted hand pulled turkey, no sliced cold cuts here, and topped with provolone, lettuce, tomato, onion, and mayo. A fresh and satisfying choice!

Homemade Turkey

Genoa salami, capicola, prosciuttini, provolone cheese, onions, lettuce, and tomato. Freshly prepared and ready fast, perfect for pickup or delivery when you’re craving something truly satisfying.

Classic Italian

The Classic Cheesesteak is now made with 25% more grilled steak for even bigger, better flavor. It’s stacked with tender grilled steak, melty white American cheese, savory mushrooms, and grilled onions, with the option to add hot or sweet peppers. Freshly prepared and ready for pickup or delivery whenever you’re craving something truly satisfying.

Classic Cheesesteak

Golden, crispy, and perfectly seasoned! Our new Fries deliver an irresistible crunch on the outside made to order fresh.

Fries

If your Wagyu is not pre-sliced, place the chilled beef in the freezer for 20–30 minutes until slightly firm to allow very thin slicing. Slice against the grain into paper-thin slices (about 1/16 inch). Season the slices lightly on both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Prepare the beef

Heat a large skillet or cast-iron pan over medium-high heat until smoking just begins. Add 1 tablespoon beef drippings (or 1 tbsp unsalted butter). Working in batches to avoid crowding, sear the slices quickly—about 20–30 seconds per side—just to brown the edges and render some fat. Transfer seared slices to a warm plate and cover loosely with foil. Repeat with remaining beef, adding remaining drippings as needed. Keep meat juicy; do not overcook.

Sear the Wagyu

Preheat oven broiler on high. Brush each hoagie roll cut-side with melted butter (melt 2 tbs butter) and place cut-side up on a baking sheet. Toast under the broiler 1–2 minutes until golden — watch closely to prevent burning.

Toast the rolls

Open each toasted roll, spread about 2 tablespoons mayonnaise evenly on the bottom half of each roll. Divide the seared Wagyu evenly among the 4 rolls (about 6 oz per sandwich). Top the warm beef with two slices of Swiss cheese each. Place assembled sandwiches on a baking sheet and return to the oven (or under the broiler) for 1–2 minutes, just until cheese melts and begins to bubble. Remove and sprinkle a light pinch of remaining 1/2 tsp salt and 1/2 tsp black pepper over each sandwich to finish.

Assemble and melt cheese

Transfer sandwiches to serving plates. Serve immediately with hot au jus on the side for dipping.

Serve

In a medium saucepan set over medium heat, melt 1 tablespoon beef drippings (or 1 tbsp butter). Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Sauté aromatics

Add the dry red wine or sherry to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes. Add the beef stock, Worcestershire sauce, soy sauce, thyme sprigs and bay leaf. Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered for 10–12 minutes to concentrate the flavors.

Deglaze and simmer

Remove from heat. Fish out and discard thyme sprigs and bay leaf. Taste and season with additional salt or soy sauce if needed. For a clearer, smoother jus, strain through a fine-mesh sieve into a heatproof bowl, pressing on solids to extract flavor.

Finish and strain

If you prefer a slightly thicker jus for clinging to the sandwich, make a slurry by whisking 1 tsp cornstarch with 1 tbsp cold water until smooth. Return strained jus to low heat, whisk in the slurry and simmer 1–2 minutes until slightly thickened. Do not over-thicken; the jus should remain pourable for dipping.

Optional: Thicken jus

Keep the au jus warm in a small pot or thermos until ready to serve alongside the sandwiches.

Keep warm

American Wagyu ribeye or top round, thinly sliced

Hoagie rolls or French rolls

Swiss cheese slices

Mayonnaise

Unsalted butter

Black pepper

Salt

Beef stock (preferably low-sodium)

Dry red wine or dry sherry

Worcestershire sauce

Soy sauce

Beef drippings or rendered fat

Shallot, finely minced

Garlic clove, minced

Fresh thyme sprigs

Bay leaf

Cornstarch (optional, for thicker jus)

Cold water (optional, for slurry)

Place a large skillet or cast-iron pan over medium heat and add 1 tablespoon of extra-virgin olive oil. Allow oil to warm until shimmering but not smoking (about 1–2 minutes).

Heat pan

Add the thinly sliced onion to the hot pan. Stir to coat the slices in oil. Spread into an even layer, reduce heat to medium-low, and let cook undisturbed for 2–3 minutes so the edges brown. Stir and continue to cook, stirring every 1–2 minutes, until onions are deeply golden and softened, about 10–12 minutes total.

Cook onions

Season the onions with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If using, stir in 1 teaspoon red wine vinegar and cook 30 seconds more to deglaze and add brightness. Transfer onions to a bowl and set aside.

Season onions

Prep the roll: Slice the Italian loaf lengthwise, leaving a hinge if you prefer, and gently hollow out a little of the soft interior if the bread is very large so fillings don't overflow.

Brush interior with oil: Brush both cut surfaces lightly with the remaining 1 tablespoon olive oil (or spread softened butter). Sprinkle the interior lightly with 1 teaspoon Italian seasoning or dried oregano if using.

Layer the meats: On the bottom half of the roll, arrange the meats in this order for even flavor and melt: start with mortadella, then capicola, then Genoa salami. Fan the slices slightly so they cover the length of the roll and overlap.

Add cheese and onions: Place the provolone slices over the meats, covering them. Spoon the warm grilled onions evenly over the cheese — the residual heat will help the cheese start to soften.

Add fresh produce: Top the onions with the tomato slices, then the shredded lettuce. Lightly season the tomato with a pinch of the remaining salt and pepper to taste.

Preheat: Heat a panini press, large skillet, or cast-iron griddle over medium heat. If using a skillet, have a second heavy pan or a foil-wrapped brick ready to press the sandwich.

Toast the sandwich: Close the sandwich and place it on the hot surface. If using a skillet, place the heavy pan on top to press. Toast for 3–5 minutes, flipping once if not using a press, until the bread is golden brown and the provolone is melted. If using butter on the exterior, melt it in the pan first so the crust gets crisp and lightly browned.

Rest and slice: Remove the sandwich from heat and let rest 1 minute to settle. Slice the sandwich into two or three portions and serve immediately.

Italian loaf or large sandwich roll (soft-crusted, ~10–12 inches)

Thinly sliced Genoa salami

Thinly sliced mortadella

Thinly sliced capicola (or spicy ham)

Provolone cheese slices

Romaine or iceberg lettuce, shredded

Tomato, ripe, sliced into 1/4" rounds

Yellow or sweet onion, thinly sliced

Extra-virgin olive oil

Black pepper, freshly ground

Red wine vinegar (optional, for brightness)

Butter (softened) or additional olive oil for toasting

Italian seasoning or dried oregano (optional)

In a medium bowl combine the finely shredded green cabbage, shredded red cabbage, and grated carrot. Toss to mix evenly.

Prepare vegetables

In a small bowl whisk together 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Pour the dressing over the shredded vegetables and toss until well coated. Taste and adjust salt or vinegar if needed. Refrigerate while assembling sandwiches so flavors meld (10–15 minutes).

Make dressing and toss

In a small bowl combine 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon prepared horseradish, 1/2 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1/4 teaspoon paprika, 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper. Whisk until smooth and refrigerate until ready to use. Adjust heat by adding more or less horseradish or hot sauce.

Heat a large skillet or griddle over medium heat. Butter one side of each of the four rye bread slices with the softened butter.

Preheat and prepare bread

Place two bread slices butter-side-down on a cutting board or plate. Spread about 1 tablespoon of Russian dressing over each. If using mustard, spread 1/2 teaspoon on the other two slices (these will be the tops). Divide the hot pastrami evenly between the two dressed slices, piling it slightly high. Top the pastrami with two Swiss cheese slices on each sandwich.

Assemble open-faced

Carefully transfer the open-faced halves (bread butter-side-down) to the preheated skillet. Cover the skillet with a lid or a large inverted metal bowl to trap heat and melt the cheese for 2–4 minutes, checking to avoid over-browning. Meanwhile, place the remaining two bread slices (the tops) butter-side-up in the skillet for the last 1–2 minutes to lightly toast them.

Toast and melt

Once cheese is melted and bread is toasted, remove everything from the skillet. Place a generous scoop (about 1/2 cup) of the prepared coleslaw on top of the cheese on each sandwich bottom, then add two pickle slices per sandwich. Close the sandwich with the top bread slice (toasted side out) and press gently. Cut each sandwich in half if desired and serve immediately.

Finish assembly

thick-sliced pastrami (hot, sliced)

Swiss cheese, sliced

rye sandwich bread

butter (softened)

green cabbage, finely shredded

red cabbage, finely shredded

carrot, grated

mayonnaise

apple cider vinegar

sugar

salt

black pepper

ketchup

prepared horseradish

hot sauce

paprika

pickle slices (dill)

optional: yellow mustard

If your bread is very fresh, spread the cubes on a baking sheet and toast at 325°F (160°C) for 10–12 minutes, stirring once, until lightly dried but not browned. Cool.

Toast bread (if needed)

In a medium skillet, melt 2 tablespoons unsalted butter over medium heat. Add the finely chopped onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Stir in the chopped fresh sage and parsley and cook 30 seconds more.

Place the bread cubes in a large bowl. Add the sautéed aromatics, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour in about 1/2 cup chicken or turkey stock a little at a time, tossing gently, until the mixture is moist but not soggy. Taste and adjust seasoning. Use 1 cup of this stuffing for the sandwich and reserve the remainder for another use or chilling.

Combine and moisten

Spread 1 tablespoon mayonnaise evenly on one side of each bread slice.

Prepare bread and mayo

On one mayonnaise-coated slice, arrange the sliced slow-roasted turkey (about 4 oz) in an even layer. Spoon 2 tablespoons cranberry sauce over the turkey, spreading lightly but leaving some texture. Top with 1 cup of the prepared stuffing, pressing gently to compact. If you like heat, drizzle about 1 teaspoon hot sauce over the stuffing. Grind about 1 teaspoon black pepper over the layers.

Layer components

Place the second mayonnaise-coated slice on top, mayo side down. Spread 1 tablespoon unsalted butter over the outer face of each bread slice (both top and bottom) for grilling.

Close and butter

Heat a skillet or griddle over medium heat until hot. Place the sandwich in the pan and cook 3–4 minutes on the first side, pressing gently with a spatula or using a grill press, until golden brown. Flip and cook another 3–4 minutes until the second side is golden and the stuffing is warmed through. If the bread browns too quickly before the inside is heated, lower the heat to medium-low and cover the pan briefly (30–60 seconds) to trap heat.

Grill sandwich

Transfer the sandwich to a cutting board and let rest 1 minute. Cut in half on the diagonal and serve immediately, with extra cranberry sauce or hot sauce on the side if desired.

Rest and serve

sourdough or country-style bread slices

slow-roasted turkey breast, sliced

cranberry sauce

homemade stuffing

unsalted butter

ground black pepper

hot sauce (optional)

day-old country bread, cubed

yellow onion, finely chopped

celery stalks, finely chopped

fresh sage, chopped (or 1 tsp dried)

fresh parsley, chopped

chicken or turkey stock

Arrange 6 slices of bread and toast them until golden-brown and crisp. Set aside on a plate.

Toast bread

In a skillet over medium heat, cook 6 slices of hickory-smoked, honey-cured bacon until crisp (about 6–8 minutes), turning occasionally. Transfer to a paper towel-lined plate to drain.

Cook bacon

Slice the tomato into 6 even slices. Separate and dry 6 lettuce leaves. Thinly slice onion into rings and separate 4 rings. Lightly season the tomato slices with 1/2 tsp kosher salt and 1 tsp black pepper.

Slice produce and season

Lay out the 6 toasted bread slices in pairs to make three sandwiches. Spread 1 tablespoon of mayonnaise evenly on one side of each slice (6 tbs total).

For each sandwich bottom layer: place 2–3 oz (about one-third of total) slow-roasted turkey evenly over the mayo on the bottom slice. Top the turkey with one slice of provolone cheese.

Add middle bread layer: place a second toasted slice, mayo-side up, directly on top of the cheese. On that middle slice spread another tablespoon of mayo if desired. Layer 1–1.5 oz prosciuttini peppered ham (about one-third of total) across the slice, then add 2 slices of cooked bacon, and 1–2 tomato slices (one per sandwich).

Top layer: place the final toasted slice on top, mayo-side down. Add lettuce leaf(s) under the top bread if you prefer inside the sandwich rather than between layers. If assembling as a double-decker club, ensure the structure is turkey+cheese on first level, ham+bacon+tomato on second level, with lettuce toward the top for crunch.

Cut and secure: using a sharp knife, cut each sandwich diagonally into two triangles (or into thirds). Secure each half with a toothpick or skewer to hold the layers together.

Plate the sandwiches and serve immediately with optional sides such as potato chips, pickle spears, or a small green salad.

slow-roasted turkey, hand-pulled (sliced or shredded)

prosciuttini peppered ham (thinly sliced)

hickory-smoked, honey-cured bacon (cooked crisp)

provolone cheese (sliced)

toasted white or sourdough bread slices

romaine or iceberg lettuce leaves (washed, dried, trimmed)

ripe tomato (medium), sliced

red onion, thinly sliced

kosher salt

Remove the thinly sliced Wagyu from the refrigerator 20–30 minutes before cooking to take the chill off (this helps even cooking). Pat the slices dry with paper towels and lightly season both sides with kosher salt, black pepper, and garlic powder. If slices are large, cut them into 2–3 inch strips for easier eating.

Prepare vegetables: thinly slice the onion and the mushrooms. Slice optional peppers if using. Split hoagie rolls, leave hinge intact. Stack cheese slices or fold to fit the roll lengthwise.

Heat a large heavy skillet or flat top griddle over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When butter is foaming and oil is shimmering, add the sliced onion and spread into an even layer. Cook, stirring occasionally, about 4 minutes until beginning to soften and caramelize. Add the sliced mushrooms and cook another 3–4 minutes until mushrooms release moisture and both vegetables are nicely browned. Season lightly with a pinch of salt and pepper. If using peppers, add them in the last 1–2 minutes to warm through. Transfer vegetables to a bowl and keep warm.

Sauté onions and mushrooms

Increase heat to high. Add a small drizzle (about 1 tsp) of oil to the pan to re-coat. Add the seasoned Wagyu slices in a single layer — work in two batches if needed to avoid crowding. Cook without moving for 30–45 seconds to get a good sear, then toss and cook another 30–45 seconds until just browned but still juicy (Wagyu cooks very quickly because of the marbling). Remove each batch to the bowl with vegetables.

High-heat sear

Once all beef is cooked and combined with the vegetables in the bowl, stir in 1 teaspoon Worcestershire sauce and adjust seasoning with salt and pepper to taste. Keep mixture hot in the pan on very low heat if assembling immediately.

Heat a clean skillet or griddle over medium. Spread butter on the cut sides of the hoagie rolls. Toast cut sides in the skillet until golden and crisp, about 1–2 minutes.

Divide the hot beef, onions, mushrooms, and peppers evenly among the three rolls, piling the mixture slightly down the center of each roll. Lay 2 slices of White American cheese over the hot filling on each sandwich so the cheese melts from the residual heat. If you prefer more melted cheese, return the assembled sandwiches to the skillet, cover briefly, or place under a broiler for 20–30 seconds until cheese is melted.

Serve immediately with optional mustard or steak sauce on the side. For delivery, wrap tightly to retain heat and prevent sogginess (place cheese against the bread to reduce moisture transfer).

American Wagyu Prime grade beef, thinly sliced (e.g., ribeye or sirloin)

Kosher salt

Freshly ground black pepper

Garlic powder

Vegetable oil or neutral oil

Yellow onion, thinly sliced

Cremini or white mushrooms, sliced

Optional hot or sweet peppers (e.g., banana peppers or pickled cherry peppers), sliced

White American cheese slices

Hoagie rolls (6-inch), split but not cut through

Butter for toasting rolls

Yellow mustard or optional steak sauce

Salt and pepper (to taste)

Preheat oven to 325°F (160°C). Pat the turkey breast dry with paper towels. Rub olive oil evenly over the skin. In a small bowl mix kosher salt, black pepper, garlic powder, onion powder, and dried thyme; sprinkle and rub the seasoning evenly over the turkey breast, including under the skin where possible.

Preheat and season

Place the turkey breast skin-side up in a roasting pan or baking dish. Pour 1 cup low-sodium broth into the pan (not over the skin) to keep the meat moist. Cover loosely with foil and roast in the preheated oven. Roast until the internal temperature at the thickest part reaches 155–160°F (68–71°C), about 1 hour 15 minutes to 1 hour 45 minutes for a 3 lb breast. Start checking temperature at 1 hour.

Roast

Remove the turkey from the oven, tent with foil, and let rest 20 minutes. During resting the internal temperature will rise to about 165°F (74°C) and juices will redistribute.

Rest

After resting, remove and discard skin (optional). Use two forks or your hands (wear gloves) to pull the meat into shreds along the grain into bite-sized pulled pieces. Reserve any pan juices — skim fat and spoon a tablespoon or two over the pulled turkey to keep it moist, if desired.

Hand-pull

Slice tomatoes into 1/4-inch rounds (about 6–8 slices per tomato depending on size). Thinly slice the red onion into rings. Season tomato and onion lightly with 1/4 tsp salt, 1/8 tsp black pepper and optional 1/2 tsp lemon juice; set aside for 5 minutes to macerate.

Prepare produce

Halve the sandwich rolls. Heat a skillet over medium heat with 1 tsp olive oil and 2 tbsp butter (or use an oven broiler). Toast cut sides of rolls until golden and slightly crisp, about 1–2 minutes per side in skillet (or 1–2 minutes under broiler).

Toast rolls

Spread approximately 3 tbsp mayonnaise on the cut side of each roll (adjust to taste). On the bottom half place a generous portion of warm pulled turkey (about 6 oz or roughly 3/4–1 cup per sandwich). Top the turkey with two slices of provolone cheese per sandwich (so 2 slices on each). Add 2 leaves of lettuce, 2–3 tomato slices, and a few rings of red onion. Add a small pinch of salt and pepper to taste if desired. Place the top roll and press gently.