Wagyu Cheesesteaks

Traditionally, a Philly Cheesesteak is made from Ribeye, but we decided to create a slow-cooker version with a Wagyu Roast including a Kansas City twist!

Ingredients

• 1 tsp KC Cattle Co Bourbon Barrel Smoked Salt
• 1 tsp KC Cattle Co Steak Seasoning
• 1 tbsp of KC Cattle Co BBQ Sauce 
• 2 tbsps of a low smoke point oil (for searing)
• 1 cup beef broth
• 1 can (10.5 oz) condensed French onion soup
• 1 tbsp Worcestershire sauce
• 1/2 cup beer of your choosing (dark beer would be best!)
• 1 large onion sliced into 1/4" slices
• 8 ounces of mushrooms sliced
• 1 large green bell pepper sliced into 1/4" slices
• Hoagie rolls
• 4 tbsps butter
• Provolone Cheese

Instructions

1. Season the Wagyu Roast with the Smoked Bourbon Barrel Salt Steak Seasoning.

2. Heat your cast-iron pan to medium high, add your oil. Sear the roast for 4-5 min per side

   

3. In your slow cooker add the Roast, the beef broth, the French onion soup, BBQ sauce, Worcestershire sauce, and the beer. 

4. Cook on low for 7 hours

5. Add in the sliced onion, mushrooms, and green pepper and continue cooking on low for an additional hour

1. Take your hoagie rolls, butter them, and either crisp them up on a pan, or throw them in the oven like you'd be making garlic bread
2. Slice into your beef against the grain. It may be so tender it just falls apart!
3. If you have a flat top grill, take the sliced and/or shredded beef and melt the cheese on top of it.

1. Build your sandwich the the meat, cheese and top with the cooked veggies!