- 2 Australian Wagyu Steaks – NY Strip or Ribeye
- Salt and pepper to taste
- 2 tbsp. (28 g) butter
- 2 tbsp. (30 ml) oil
- 2 medium onions, sliced
- 3 cloves garlic, minced
- ¼ cup (59 ml) bourbon, brandy or whisky
- 1 tbsp. (18 ml) Worcestershire sauce
- 2 cups (473 ml) beef stock
- 1 baguette cut into 4
- 8 slices provolone cheese
- Mayo or aioli
- 4 large Yukon gold potatoes
- ¼ cup (59 ml) butter, melted
- 2 cloves garlic
- ¼ tsp. (0.5 g) parsley
- 1 tbsp. (8 g) parmesan cheese
- Peel your potatoes and slice into ½-inch (1.25 cm) thick rectangles. Place skewers onto the cutting board and place a potato between them. Slice the potato in one direction, not going all the way through – use the skewers to stop the knife. Flip the potato over and repeat going at an angle on the other side. Do the same to all of the potatoes. Thread the accordion potatoes onto a skewer and soak for at least 30 minutes.
- While the potatoes are soaking, preheat the barbecue to 350°F (177°C). Then, prepare the garlic butter by combining the garlic, parsley and parmesan cheese with the melted butter.
- Slice the onions into thin slices. Place a wide bottomed pan over medium heat and add 2 tbsp. of butter and the oil. Once hot, add the onions.
- When the grill is nice and warm, remove the potatoes from the water and pat dry. Brush them with the garlic butter and place them onto the barbecue to cook for 25 minutes. You may want to turn the burners they are over to a lower setting. Baste them periodically while cooking and flip after 15 minutes.
- Add the garlic to the onions once they’ve gained some color. When they are nice and soft, add the bourbon/brandy/whisky of your choice. Cook off the alcohol before adding the Worcestershire and beef stock. Bring to a simmer.
- Raise the infrared sear station burner to the upright position (if using Prestige/PRO series barbecues) and preheat the sear station to high. Slice the baguette into at least 4. Wrap each section of the baguette in foil and place them onto the warming rack for at least 10 minutes.
- Season the steaks on both sides with salt and pepper. Sear over direct heat for 1 to 2 minutes per side. You are aiming for a temperature of about 120°F (49°C). If you find the outside is getting a little dark, you can move the steaks onto the warming rack in the barbecue to finish. At a temperature 120°F (49°C), you want to pull the steak from the barbecue and let them rest to finish cooking. They should get up to 130°F (54°C) once rested.
- While the steaks are resting, it should be about time to pull the potatoes and baguette. Strain the onions and reserve the broth. Slice the steak.
- To assemble, slice the baguette open (not all the way) and layer your aioli, provolone, onions, sliced steak, more onion, and provolone. Feel free to get extra and melt the cheese using a torch.
- Serve the sandwiches with one to two potato accordions and a ramekin of the broth.
This recipe for Wagyu Steak Beef Dip Sandwiches with Accordion Potatoes are delicious. Perfect for a night in, the big game, winter or summer. The crisp and buttery potatoes pair perfectly with the thick and hearty sandwich. Made with wagyu beef, these sandwiches take on a whole new dimension of delightfulness. Nothing can prepare you for the absolute delight that wagyu produces. What is your favorite barbecue sandwich? Share your barbecue sandwich recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #TheMeatery #NapoleonEats and #NapoleonGrill.