A5 Japanese Wagyu Steak Sandwich


Have leftover A5 Wagyu? Enjoy an elevated lunch following your upscale dinner with an A5 Japanese Wagyu Steak Sandwich.


  1. 10 oz. A5 Miyazakigyu Striploin Steak
  2. Ciabatta bread
  3. 1 Inion sliced
  4. 1 Cup Portobello mushrooms
  5. Arugula
  6. 1 tsp Horseradish
  7. Salt and pepper
  8. Sprig of rosemary


  1. Allow the A5 Miyazakigyu Striploin Steak to defrost in the refrigerator for approximately 24 hours.
  2. Pat the steak dry.
  3. Season with salt and pepper on both sides.
  4. Heat a non-stick pan to medium high heat.
  5. Once the pan has reached temperature, place steak in the pan and sear for approximately 1 minute.
  6. Add rosemary to the pan.
  7. Flip the steak only once, and sear on the other side for approximately 1 minute for a rare cook.
  8. Allow the steak to rest for at least 5 minutes.
  9. In the same pan, add sliced onions and mushrooms.
  10. Add salt and pepper to taste.
  11. Pan sear until soft and golden brown.
  12. Pro tip: toast your bread in the same pan for added flavor.
  13. Add horseradish to one slice of bread. Mayonnaise may be used as a substitute.
  14. Add onions and mushrooms.
  15. Slice steak to desired thickness, and place on top.
  16. Add arugula.
  17. Enjoy!