An upscale take on a classic american sandwich that’s widely known and loved.Thinly sliced japanese wagyu chuck roll, cooked to perfection and accompanied with sauteed sweet onions and green bell peppers. This mix is stuffed inside a hoagie that’s slathered with a soon-to-be favorite aioli and then topped with melted provolone cheese.
Ingredients
Unit
4
Item
Hoagie rolls
Unit
2
Item
tablespoons A5 beef tallow. Add to cart
Unit
1
Item
Diced sweet onion
Unit
1
Item
Diced green bell pepper
Unit
1
Item
lbs Japanese Wagyu Chuck Roll. Add to cart
Unit
8
Item
Slices of provolone
Unit
1/2
Item
Cup mayonnaise
Unit
1/4
Item
Teaspoon granulated garlic
Unit
1/4
Item
Teaspoon oregano
Unit
1/4
Item
Teaspoon basil
Unit
1/4
Item
Teaspoon black pepper
Unit
1/4
Item
Teaspoon onion powder
Unit
1/4
Item
Teaspoon barbecue sauce
Unit
1/2
Item
Teaspoon Worcestershire sauce
Unit
To taste
Item
Salt and pepper
Steps
Step 1:
Slice hoagie rolls 3/4 of the way through with serrated knife.
Step 2:
Heat a large skillet over medium heat.
Step 3:
Add 1 tablespoon of the A5 beef tallow and once melted, spread the hoagies out face down and toast them until golden brown. Set rolls aside
Step 4:
In a small bowl, combine mayo, garlic, oregano, basil, black pepper, onion powder, bbq sauce, and worcestershire sauce. Set bowl aside.
Step 5:
Add 1 tablespoon of the A5 beef tallow to a pan on medium high heat and once melted, add the onions and bell peppers.
Step 6:
Season with salt and pepper and sautee until extremely tender, 7-10 minutes.
Step 7:
Transfer mixture to a bowl then place the pan back on the stove and increase to high heat.
Step 8:
Add the Japanese Wagyu chuck roll to the pan in an even layer.
Step 9:
Let brown for a couple of minutes undisturbed then flip and season with salt and black pepper.
Step 10:
Sautee until steak is fully cooked through then stir in the onions and bell pepper.
Step 11:
Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt.
Step 12:
Spread a thin layer of mayo mixture on the toasted side of each roll.
Step 13:
Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over.
Step 14:
Serve warm.
Pro Tips
When you're sautéing the veggies, put a tablespoon or 2 of water into the pan. The steam will speed up the cooking and make the veggies more tender.
Put a lid on the pan when you have the provolone over the meat mixture so the steam will melt the cheese quicker.
Pairing Recommendations
Your favorite local beer!
Leave a comment