American Wagyu Cheesesteak Recipe

Slice beef thin

Partially freeze the Wagyu for 20–30 minutes to firm it slightly, then use a sharp knife to slice as thinly as possible (about 1/16–1/8 inch). If already thin-sliced, separate slices into small handfuls. Season the slices evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss lightly to coat.

Thinly slice the onion, clean and slice mushrooms, mince garlic, and drain pickled peppers if using. Tear cheese slices in half if you want to distribute more evenly (two halves per sandwich). Split hoagie rolls, butter cut sides lightly if toasting.

Heat a large cast-iron skillet or heavy griddle over medium-high heat. Add 1 tbsp neutral oil and 1 tbsp butter. When butter stops foaming, add the sliced onion and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until onions are soft and beginning to caramelize.

Add the sliced mushrooms to the skillet with the onions and continue to cook for 4–6 minutes until mushrooms release moisture and brown. Add 1 tsp minced garlic during the last 30 seconds and stir. Transfer the cooked onion-mushroom mix to a bowl and keep warm; wipe skillet clean with a paper towel if needed.

Return skillet to high heat until very hot but not smoking. Add the remaining 1 tbsp butter and allow to melt, then add the seasoned Wagyu in a single layer—work in two batches if necessary to avoid overcrowding. Let the meat sit undisturbed for 30–45 seconds to sear, then use a spatula to press and shred/move slices, cooking quickly for 1–1.5 minutes until just browned. Wagyu cooks very fast due to fat content; avoid overcooking.

When the beef is nearly done (still slightly pink in places), add 1 tbsp Worcestershire sauce and stir to combine. Return the onion-mushroom mixture to the skillet and toss with the beef to heat through, 30–45 seconds more.

Divide the beef, onions, and mushrooms into three even portions in the skillet or on a clean sheet pan. Top each portion with two slices of white American cheese (or the equivalent torn pieces) so the cheese covers the meat.

To melt the cheese: cover the skillet with a lid for 30–45 seconds, or place a sheet pan over the portions and put under a broiler for 20–30 seconds until cheese is melted and slightly gooey. If using individual rolls, place meat and melted cheese onto the bottom halves of the hoagie rolls.

While melting cheese, toast the hoagie rolls cut-side down in a separate skillet or on a griddle with the remaining butter until golden, about 1–2 minutes.

Pile each toasted roll with its portion of cheesesteak. Add pickled hot or sweet peppers to taste (about 1–2 tbsp per sandwich if desired), and finish with chopped parsley and pickle slices if using. Serve immediately.