All joking aside, this Wagyu Philly Cheesesteak might be the greatest sandwich I’ve ever put in my mouth. And it turns out that sourcing the Wagyu is the hardest part about making this sandwich (which is not all that difficult!). Keep reading to see how you can make this delicious sandwich that is sure to win you “Dad of the Week” in your house. Yum!Jump to Recipe
When we first dreamed up this sandwich, honestly, we thought it was going to be good, but not keep-me-up-at-night-thinking-about-it good. The Wagyu beef is perfectly marbled, and cooks on the flattop to tender perfection. The cheese sauce is just the right blend of creamy, savory, and spicy and it finds its way into all the nooks and crannies of this delectable sammie. The veggies and toasted bread round it out and truly make this the world’s greatest sandwich. We couldn’t wait to share this recipe with you!
As I said, this recipe is super simple to make. Our Wagyu was frozen, but we started defrosting it about an hour prior to making our sandwich. This way the beef was still frozen in the middle and could be easily cut into about 1/8″ thick slices.
Next, dice up your onions, slice your peppers and slice open the sandwich bread. Pro Tip: Use Jimmy John’s day-old bread – it’s only $0.99 per loaf!
Now, the only item left to complete the Philly is the signature cheese sauce. An authentic Philly uses Cheez Whiz or provolone, but we are Minnesotans (Minnie – soooh-tans, dontchya know!). Since we don’t hail from Philly, we felt that if we are stepping up our game to use Wagyu beef, we needed to step up the cheese sauce as well. Our cheese sauce uses evaporated milk as a base, and then slices of American cheese and gets a little zing from some shredded habanero cheddar. We made this cheese sauce in a pot right on the flat top with the rest of the cheesesteak.
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Time to start cooking the Wagyu Philly Cheesesteak!
We made our Philly on a Pit Boss Flat Top grill. We turned it on and set all the burners to low. (Pro Tip: heating up your flat top on low will help protect the coating.) Once the griddle was hot, we added butter to sauté the onions and peppers. Let them cook for a while before adding the meat. The thin slices of beef will cook quickly. We didn’t use any butter for the wagyu beef because it had great marbling and so we let the fat render out. If you’re using a leaner cut, then go ahead and add some butter or oil to the griddle before adding your meat. We sprinkled just a little bit of SPG (salt, pepper, and garlic) on the meat as well.
We added 6 ounces of evaporated milk to the pot and eight slices of American cheese (torn into quarters). Stir frequently until the cheese has melted, then we added one cup of shredded habanero cheddar. Feel free to use pepper jack, mild cheddar, or whatever cheese you’d like if you can’t handle the habanero. Once the cheese sauce was melted, we turned the burner off and let it sit. Carry-over heat from the other burners kept it nice and warm and melty. Right before we were ready to let it drip all over the sandwich we turned the burner back on to make sure the cheese sauce was just how we wanted it.
The final piece to the cheesesteak puzzle is the bread. We slathered it in butter and let it toast on the flat top. Once the meat was cooked through and the peppers and onions had a little char on them, it was time to assemble the Wagyu Philly Cheesesteak!
We plated the bread, and covered it in Wagyu beef, peppers, and onions. Then we drizzled the cheese sauce on top until it soaked into every nook and cranny of sandwich. Then we wrapped the sandwich in butcher paper (parchment paper or aluminum foil would work fine too). This steams the sandwich and softens the bread. Once the sandwich cools down to somewhere below “boiling lava hot” dive in with a big ‘ole bite. Perfection.
Wagyu Philly Cheesesteak
- 1 lbs Waygu Flat Iron Steak cut into 1/8" slices
- 1 Tbsp SPG blend or to taste
- 3 Tbsp butter
- 2 bell peppers, sliced
- 1 yellow onion, diced
- 2 loaves Jimmy John's sandwich bread
- 6 oz evaporated milk
- 8 slices American Cheese
- 1 cup shredded habanero cheddar
- Slice the Wagyu flat iron steak into 1/8" strips.
- Slice the peppers and dice the onions.
- Heat flat top grill on low and then melt butter on center of flat top. Add veggies and sauté.
- Place a pot on the flat top grill and add evaporated milk and American cheese. Stir frequently until the American cheese has melted and the sauce has slightly thickened.
- Then add the shredded habanero cheddar and mix until smooth. Turn off burner for cheese sauce until ready to add to sandwich.
- Cook the sliced beef on the flat top until fully cooked.
- Spread butter on the Jimmy John's sandwich bread. Place face down on the flat top to toast.
- Once the bread is toasted, remove to a plate. Add the meat and veggies to the sandwich bread.
- Drizzle the cheese sauce over the sandwich allowing it to seep into all the crevices of the meat and veggie mixture.
- (Optional) Wrap the sandwich in butcher paper for about 5 minutes to allow the bun to steam and soften.