In this dressed up version of a Philly Cheesesteak, our favorite hardcore carnivore Jess Pryles swaps Cheese Whiz for a blend of mozzarella and provolone and uses our Top Sirloin Wagyu Steaks for a hoagie that's truly special.
Photo: Jess Pryles
Wagyu Philly Cheesesteak Recipe
Original recipe by Jess Pryles can be seen here.
- 4 Lone Mountain Wagyu Fullblood Wagyu Top Sirloin Steaks
- 1 small red bell pepper
- 1 small green bell pepper
- 1 small onion
- 12 slices mozzarella cheese
- 12 slices provolone cheese
- 4 soft sub rolls
- 3 Tablespoons olive oil
- Salt and pepper to taste
Start by preparing your meat. Place steaks in to freezer for an hour to firm or don't let them thaw all the way through before using. Use a very sharp knife to slice the steaks as thinly as possible. Set aside.
De seed and de stem the peppers, then slice into strips. Peel the onion, then halve. Slice each half into 1/4" thick strips.
Slice the rolls with a serrated knife, cutting lengthwise but stopping before you cut all the way through. Set them aside on a tray.
Heat a griddle or flat top to medium heat. Drizzle 1 tbsp oil on top. Add the peppers and onions, then season with salt and pepper. Use a burger flipper to move them around on the griddle until they have a little color and have softened slightly. You do not want them mushy. Once the vegetables have colored, move them to the side/cool spot on the griddle. If you're working with a smaller griddle, remove them from the heat altogether to give you room for the meat.
Turn the heat up to medium-high, then add remaining olive oil. Drop the thinly sliced sirloin onto the hot plate, spreading out as much as possible. Leave it for at least two minutes to allow the meat to get a little crusty, and season well with salt at this time.
Use a burger flipper to move the meat around on the griddle, breaking it up slightly as you go, so you end up with larger slices and smaller crispy bits. After 5-7 minutes, the meat should be nearly cooked through, as it's so thin.
Arrange the meat into 4 rectangular piles on the griddle, roughly the same size as the buns. Then place some of the onion and pepper mixture on top, and finally layer with 3 slices of cheese (using a combo of both cheese types). Turn the heat to medium, and allow the cheese to melt. If you find that the cheese isn't melting well, place an aluminum bowl turned upside down over each pile, forming a makeshift lid.
As soon as the cheese is melted, use one quick motion with the burger spatula to scoop up each pile, and lay it on the bun. Serve immediately, or alternatively follow the wrapping instructions in the post to get more "melt life" out of the cheese.