Football season is back, and that means one thing: it’s time to bring your A-game to the tailgate. We’re talking easy-to-make, hard-to-resist appetizers built for sharing and with a little Long Hill Wagyu to make them even better. From bacon-wrapped jalapeño poppers to loaded queso, these six game-day favorites are made for feeding a crowd, whether you’re tailgating at the stadium or watching from the couch.

Meet the newest addition to the Long Hill lineup: Wagyu Bacon. We think we found its perfect game-day calling with these creamy, cheesy, spicy jalapeño poppers wrapped in Wagyu bacon.

Prep: 10 min   •   Cook: 20 min   •   Total: 30 min 

Ingredients

•    6 jalapeños

•    1 block cream cheese

•    1 block aged cheddar cheese

•    1 package Long Hill Wagyu Bacon

Directions

1.      Preheat oven to 400°F. Line a sheet pan with foil and coat with cooking spray.

2.      Halve the jalapeños lengthwise and scoop out the seeds and ribs.

3.      Cut the cream cheese and cheddar into slices. Place one slice of each inside every jalapeño half.

4.      Wrap each pepper half with a slice of Wagyu Bacon and place on the prepared sheet pan.

5.      Bake for 20-25 minutes, until the bacon is crispy and browned. Serve immediately.

A tried-and-true tailgate classic, upgraded with our Wagyu Snack Sticks and a little heat. They’re buttery, savory, spicy, and dangerously easy to grab on your way past the appetizer table. Good luck getting one before they’re gone.

Prep: 10 min   •   Cook: 15 min   •   Total: 25 min  

Ingredients

•    Package of Long Hill Wagyu Snack Sticks

•    1 sheet pastry dough

•    1/2 cup shredded cheese

•    2 tbsp diced jalapeños

•    1 egg, beaten (egg wash)

Directions

1.      Preheat oven to 450°F.

2.      Place a Wagyu Snack Stick on a piece of pastry dough and top with shredded cheese and diced jalapeños. Wrap the dough around the snack stick and cut into bite-sized pieces.

3.      Arrange on a lined baking sheet and brush with egg wash.

4.      Bake at 450°F for 10-15 minutes, until golden brown.

Everything you love about a Philly cheesesteak, made for the appetizer table. Thinly sliced Wagyu steak, melty cheese, caramelized onions, and peppers are piled onto soft Hawaiian rolls for an easy, handheld bite that’s built for game day.

Prep: 30 min   •   Cook: 20 min   •   Total: 50 min 

Ingredients

•    2 lb Long Hill Wagyu Sirloin or Round steak, partially frozen

•    1 package Hawaiian Sweet Rolls (16 rolls)

•    1 large yellow onion, thinly sliced

•    6-8 slices provolone cheese

•    2 tbsp butter

•    1 tbsp neutral oil

•    Salt & black pepper

•    Optional: 1 bell pepper, thinly sliced

Directions

1.      Slice the Wagyu: Partially freeze the steak for about 30 minutes, then slice as thinly as possible against the grain.

2.      Cook the onions and bell pepper. Melt 1 tbsp butter in a skillet over medium heat. Add onions and bell pepper with a pinch of salt. Cook 8-10 minutes, until soft and golden. Remove and set aside.

3.      Cook the Wagyu: Increase heat to medium-high and add oil. Spread the sliced Wagyu across the pan, season with salt and pepper, and cook 1-2 minutes, tossing occasionally, until browned but still juicy.

4.      Add the cheese: Return the onions and pepper to the pan and toss with the Wagyu. Divide into portions and top with provolone. Let the cheese melt.

5.      Toast the rolls: Butter the cut sides of the rolls and toast in the skillet for 1-2 minutes.

6.      Build: Scoop the cheesy Wagyu mixture into the toasted rolls and serve warm.

If you’re looking for the ultimate game-day dip, this is it. Loaded with cheesy goodness, seasoned Wagyu ground beef, pinto beans, tomatoes, and jalapeños, this one-skillet queso is bold, hearty, and made for a crowd. Just add tortilla chips - and prepare to make another batch.

Prep: 10 min   •   Cook: 20 min   •   Total: 30 min  

Ingredients

•    1 lb Long Hill Wagyu Ground Beef

•    1 packet taco seasoning

•    2 lb melting queso cheese, cubed

•    1 (10 oz) can Rotel, undrained

•    1 (4 oz) can diced jalapeños, undrained

•    1 (15 oz) can pinto beans, drained

•    1/4 cup milk

•    1/4 cup diced red onion

•    1 fresh jalapeño, sliced

•    2 tbsp chopped fresh cilantro

•    Tortilla chips, for serving

Directions

1.      Brown Wagyu ground beef in a skillet over medium-high heat. Add taco seasoning and cook until fully browned. Set aside.

2.      In a saucepan over medium-low heat, combine queso cheese, Rotel, diced jalapeños, pinto beans, and milk. Stir until melted and smooth.

3.      Pour the queso into a serving dish and top with the seasoned Wagyu taco meat.

4.      Finish with sliced jalapeños, red onion, and fresh cilantro.

5.      Serve with tortilla chips.

Crispy crostini, creamy whipped goat cheese, sweet caramelized onions, and tender slices of Wagyu steak come together in one seriously good bite. They look fancy enough for a party but are surprisingly simple to pull together, making them an easy upgrade for your next game-day spread.

Prep: 30 min   •   Cook: 25 min   •   Total: 55 min 

Ingredients

•    1 lb Long Hill Wagyu Round, Sirloin, or Flat Iron steak

•    1 baguette, thinly sliced

•    6 oz goat cheese, softened

•    1 yellow onion, thinly sliced

•    2 tbsp butter

•    1 tbsp olive oil

•    Salt & freshly cracked black pepper

•    Fresh thyme

•    Flaky sea salt

Directions

1.      Caramelize the onions: Melt butter over medium-low heat. Add onions and a pinch of salt. Cook 10-15 minutes, stirring occasionally, until deeply golden. Add a splash of water if they begin to stick.

2.      Toast the crostini: Brush baguette slices lightly with olive oil and toast at 400°F for 5-6 minutes, until crisp around the edges.

3.      Slice the Wagyu: If using Round steak, partially freeze for 30 minutes, then slice very thinly against the grain. Season with salt and pepper.

4.      Sear the steak: Heat a cast-iron skillet or griddle until very hot. Add a little oil and sear the Wagyu in a single layer for 30-60 seconds per side. Work in batches if needed.

5.      Assemble: Spread each crostini with goat cheese. Top with caramelized onions and a few slices of Wagyu. Finish with fresh thyme and flaky sea salt.

Everything you love about a taco salad, turned into a scoopable game-day dip. Seasoned Wagyu ground beef gets layered with a zesty sour cream sauce, crisp lettuce, tomatoes, and all your favorite taco toppings. It’s fresh, flavorful, easy to customize, and guaranteed to disappear with a pile of tortilla chips.

Prep: 10 min   •   Cook: 10 min   •   Total: 20 min 

Ingredients

•    1 lb Long Hill Wagyu Ground Beef

•    1 packet taco seasoning

•    1 cup sour cream

•    Juice of 1 lime

•    1 (4 oz) can green chiles

•    2 cups chopped lettuce

•    1 cup diced tomatoes

•    1/4 cup diced red onion

•    1-2 jalapeños, sliced

•    Tortilla chips, for serving

Directions

1.      Brown Wagyu ground beef in a skillet over medium-high heat for 3-4 minutes, stirring often. Add taco seasoning and cook for another 2-3 minutes, until fully cooked. Drain if needed and let cool slightly.

2.      Spread the seasoned Wagyu evenly in the bottom of a serving dish.

3.      Mix sour cream with green chiles, fresh lime juice, and a little taco seasoning. Spread evenly over the beef.

4.      Layer with lettuce, tomatoes, red onion, and jalapeños - or whatever other toppings you like!

5.      Serve with tortilla chips for scooping.

The Ultimate Game-Day Spread

Whether you’re hosting the tailgate or just showing up hungry, these recipes are made for sharing. Pick a few favorites, put out plenty of napkins, and let Long Hill Wagyu take care of the rest.

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