American Wagyu Cheesesteak Recipe

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.

Sauté onions and mushrooms

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.

High-heat sear

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.

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).