Pull the Fullblood Wagyu underblade steak from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE FULLBLOOD WAGYU UNDERBLADE STEAK
Take your Fullblood Wagyu underblade steak, and cut thin strips (against the grain). Then, dice the strips of steak.
Heat a large cast iron skillet on medium-high heat. Add 2 tablespoons of grapeseed oil to the skillet.
Season the diced steak with kosher salt and freshly ground black pepper.
Working in two batches, sear off the Fullblood Wagyu steak pieces in the skillet until achieving a nice caramelization. Transfer the seared steak to a bowl, and do the same thing with the second batch.
Once all of the steak is seared and in the bowl, add in the Worcestershire sauce. Mix the steak and sauce together.
Heat the cast iron skillet up again, and add in the diced bell peppers, poblano peppers, onions, and 1/4 cup of water.
Sauté the peppers and onions until caramelized and the onions are translucent. This usually takes about 10 minutes.
Add the seared Fullblood Wagyu beef back into the skillet.
Fold in the minced garlic, and mix all ingredients together.
Season everything with kosher salt and freshly ground black pepper. Set aside.
PREPARING THE DIP
Preheat the oven to 425°F.
Place the cream cheese in the stand mixer bowl (with the paddle attachment) or large bowl. Beat up the cream cheese until smooth and softened.
Add in the mayo and Parmesan cheese, and mix until incorporated.
Fold in the hot sauce and season to taste with kosher salt.
Evenly spread this mixture over the Fullblood Wagyu beef, onion, and pepper mixture in the cast iron pan.
Evenly place the slices of provolone cheese on top.
Place the skillet on a parchment-lined baking sheet.
Bake in the preheated oven for 15 minutes or until golden brown.
Remove the skillet from the oven.
Garnish with minced green onions.
Serve the Fullblood Wagyu Philly cheesesteak dip hot with pieces of sliced Kaiser rolls (you can also use French bread).