This wagyu steak sandwich combines thinly sliced, tender wagyu beef with crispy bacon, deeply caramelized onions, and tangy horseradish chive havarti on garlic-toasted sourdough for a restaurant-quality sandwich.
Delivery in as fast as one hour.*
Prices vary by store
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In a skillet over low heat, add olive oil, sliced onions, sugar, and a pinch of salt. Cook slowly until deeply caramelized, then set aside.
Place beef bacon in a cold pan, then turn the heat to medium. Cook until crispy, then remove and set aside.
Trim the large fat cap from the wagyu steak and slice the meat against the grain into very thin strips.
In a hot cast iron skillet, render the trimmed steak fat to grease the pan, then remove the solid piece.
Add the sliced steak to the hot skillet and cook until crispy and browned.
Season the steak with Worcestershire sauce and a generous amount of freshly ground black pepper. Cook for another minute, then remove the steak from the pan.
Lower the heat and add minced garlic and chopped parsley to the pan drippings, stirring for about 30 seconds until fragrant.
Place the sourdough slices in the skillet to soak up the drippings. Toast on one side, then flip.
Grate fresh Parmesan cheese over both sides of the toasting bread.
In a small bowl, prepare the sauce by mixing together sour cream, Dijon mustard, Worcestershire sauce, ketchup, and Cajun seasoning.
To assemble, spread the sauce generously on the toasted bread slices while they are still in the pan.
Layer the sandwich with the cooked steak, a slice of horseradish chive havarti cheese, the crispy beef bacon, and the caramelized onions.
Place the other slice of bread on top, press down, and remove from the skillet. Slice in half and serve immediately.
Store assembled sandwich wrapped in foil at room temperature up to 2 hours. Caramelized onions keep refrigerated 3 days; reheat gently before assembling.
Yes. Use a high-quality New York strip, ribeye, or sirloin instead, though wagyu's marbling creates superior tenderness and flavor. Slice thinner to compensate for less marbling.
Plan 25-35 minutes over medium heat, stirring occasionally. Don't rush—low heat develops deep sweetness and prevents burning.
Yes. Caramelize onions up to 2 days ahead and refrigerate. Slice steak and cook just before assembly for best texture.
Swiss cheese with a thin horseradish spread, aged cheddar with chive butter, or gruyere with whole grain mustard work well.
Sear thinly sliced raw wagyu in a hot skillet for 30-60 seconds per side for rare to medium-rare, or cook the whole steak to desired doneness before slicing.
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