The Eighty Six's Wagyu Cheesesteak
An elevated homage to the classic Philly cheesesteak featuring slow-roasted Australian Wagyu ribeye, rich beef 'debris' rillettes, house-made melted Alpine cheese sauce, caramelized Vidalia onions, and spicy B&G pepper relish on toasted house-baked sesame bread.
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🍳 Cooking Flow
Season the Australian Wagyu rib roast with salt, pepper, mustard, and herbs; cure for a day, slow roast, and chill. → Slice the chilled roast paper-thin and purée the seasoned trimmings into a rich beef debris. → Melt the Alpine cheeses into a smooth sauce and prepare the caramelized onions. → Gently reheat the sliced beef and debris in a sous-vide bath, then toss with warm au jus and caramelized onions. → Toast buttered sesame bread, coat with onion spread and pepper relish, assemble with warm beef and melted cheese, and slice.
Cooking Steps
Brief Cooking Order
Season the Australian Wagyu rib roast with salt, pepper, mustard, and herbs; cure for a day, slow roast, and chill. → Slice the chilled roast paper-thin and purée the seasoned trimmings into a rich beef debris. → Melt the Alpine cheeses into a smooth sauce and prepare the caramelized onions. → Gently reheat the sliced beef and debris in a sous-vide bath, then toss with warm au jus and caramelized onions. → Toast buttered sesame bread, coat with onion spread and pepper relish, assemble with warm beef and melted cheese, and slice.
Introduction
An elevated homage to the classic Philly cheesesteak featuring slow-roasted Australian Wagyu ribeye, rich beef 'debris' rillettes, house-made melted Alpine cheese sauce, caramelized Vidalia onions, and spicy B&G pepper relish on toasted house-baked sesame bread.
Step 1
Lightly score the fat cap of the standing Wagyu rib roast to create channels for rendering and basting.
Step 2
Season the beef generously from up high with kosher salt, followed by coarsely ground Madagascar black pepper, rubbing it evenly into the meat.
Step 3
Spread Dijon mustard across the top to act as a binder, then coat evenly with finely chopped fresh flowering thyme and rosemary. Season the bone side with salt and pepper.
Step 4
Dry-brine and marinate the roast in the walk-in cooler for 24 hours, slow roast in the oven until perfectly medium-rare, and chill thoroughly in the walk-in to retain its juices.
Step 5
Carefully carve the rib bones away from the chilled roast, preserving as much crust and meat as possible.
Ingredients List
Important Notes
Sprinkling salt and pepper from up high allows for even, shotgun-like distribution across the entire surface of the large cut of meat.
Chilling the roasted beef completely before slicing prevents moisture loss and allows for paper-thin, uniform slices on the meat slicer.
Using a sous-vide water bath to warm the sliced beef gently heats the meat to serving temperature without cooking out the fat or making the beef tough.
The spicy, acidic B&G pepper relish is essential to cut through the heavy richness of the wagyu beef and melted Alpine cheese.
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