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Wagyu Cheesesteak Sandwiches

Fullblood Wagyu Beef Bottom Round Roast Cheesesteak Sandwiches

Prep Time: 1 Hour 
Cook Time: 45 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast
  • 2 Sweet Onions (julienned)
  • 2 Red Bell Peppers (julienned)
  • 2 Poblano Peppers (julienned)
  • 1 Yellow Pepper (julienned)
  • 2/3 CUP Water Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 6 Hoagie Rolls
  • 6 SLICES Sharp Cheddar Cheese
  • 12 SLICES Provolone Cheese
  • Mayonnaise
  • Mama Lil’s Sweet Hot Peppers (optional ingredient)
  • Grapeseed Oil


  • Cast Iron Skillet


Pull the Fullblood Wagyu bottom round roast from the freezer and place it in the refrigerator 24 hours before making these sandwiches.


Slice the Fullblood Wagyu bottom round roast (while it’s still partially frozen) against the grain into very thin slices.

Season with kosher salt and freshly ground black pepper.

Leave the sliced beef out at room temperature while preparing the onions and peppers.

Heat a large cast iron skillet on high, and add enough grapeseed oil to coat the bottom of the pan.

Add the julienned onions, and cook until caramelized.

Add the julienned red, yellow, and poblano peppers to the skillet, as well as 1 teaspoon kosher salt and 2/3 cup water.

Cook until the peppers are soft (takes around 15 minutes).

Once the peppers are soft, put the onions and peppers into a medium size bowl. Clean out the cast iron skillet.

Reheat the cast iron skillet to medium-high heat, and add enough grapeseed oil to coat the bottom of the pan.

Place the thinly sliced Fullblood Wagyu beef down in the bottom of the pan. Work in 4 or 5 batches to sear the beef.

Sear the slices of beef for 90 seconds, and then flip the slices over. Sear the other side for another 90 seconds.

Once all of the beef is seared and you don’t see any pink, transfer the beef to the bowl with the peppers and onions.

Mix the peppers, onions, and Fullblood Wagyu beef together.


Split the hoagie rolls in half lengthwise, and smear the inside of the bread with mayonnaise.

Place the hoagie rolls on a parchment-lined baking sheet, and toast them in the oven at 375°F for 10 minutes.

Pull the pan with the hoagie rolls from the oven.

Top the bottoms of the hoagie rolls evenly with the Fullblood Wagyu beef, pepper, and onion mixture.

Top with 1 slice of cheddar and 2 slices of provolone cheese. Then, place the top of the roll on, completing your sandwiches.

Place the pan with the sandwiches back in the oven. Cook for another 10 minutes or until the cheese has completely melted.


Cut the hoagies into thirds, and serve the cheesesteak sandwiches warm.

If you want a little kick, top them with Mama Lil’s sweet hot peppers right before serving.


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