Philly Cheesesteak

Philly Cheesesteak – Grand Duchy Edition

The Philly cheesesteak is one of America’s most iconic sandwiches, and its story begins in Philadelphia in the 1930s. Legend has it that two hot dog vendors, tired of eating the same lunch every day, decided to switch things up. They bought beef from a local butcher, grilled it with onions, and tucked everything into a crusty Italian roll. When a passing taxi driver caught a whiff of the sizzling beef, he asked to buy a sandwich. He loved it so much that he suggested the vendors start selling cheesesteaks instead of hot dogs. And just like that, a classic was born.

Connoisseurs may start wondering: where’s the cheese in all this?!

Interestingly enough, cheese wasn’t part of the original recipe. It was added later, when provolone made its way into the sandwich. Eventually, Cheez Whiz joined the party and became one of the most popular choices for an authentic Philly cheesesteak. As the sandwich grew in popularity, more restaurants/carts began serving their own versions, and it soon became a firm favourite far beyond Philadelphia.

Today, you can find Philly cheesesteaks all over the world, including right here in Luxembourg. Funny enough, my first encounter with this legendary sandwich happened in Luxembourg City. I can’t remember whether it was served in a traditional Italian roll, but I do remember how delicious it was. Tender beef, sweet caramelised onions, and creamy, melted cheese. All the goodies in one bite, right?

That first bite was enough to convince me that I needed my own Philly cheesesteak recipe on the blog. Naturally, I wanted to pay tribute to the original without being afraid to put my own spin on it. The beef, onions, cheese, and bread had to stay. Those are the elements that make this sandwich what it is, after all.

There was just one thing I knew from the start: Cheez Whiz wasn’t going to make an appearance in my kitchen. No offence to the American classic, but I’d much rather use good-quality Italian cheese that melts beautifully and brings plenty of flavour to every bite. Sometimes, a little ingredient swap is all you need to make a recipe feel like your own while keeping the spirit of the original alive.

And so, after tasting Philly cheesesteaks abroad and closer to home (sadly, I haven’t made it to Philadelphia yet, although New York City was the closest I got), I finally created my own version. A little American comfort food, a little European influence, and plenty of cheesy goodness.

When Moutarderie de Luxembourg approached me to develop recipes for 2026, I knew this sandwich deserved a place in the collection. It felt like the perfect opportunity to bring together a much-loved American classic and my own foodie perspective. I’m delighted they loved the idea as much as I did, and so I added the Aïoli.

So, here’s my Grand Duchy edition of the Philly cheesesteak. It’s inspired by the original, made with ingredients I genuinely love, and created for anyone who believes that a really good sandwich can turn an ordinary lunch into something worth looking forward to.

Because let’s be honest, sometimes all you need is a crusty roll, beautifully cooked beef, sweet onions, and a generous helping of melted cheese to make your day a little better.

Philly Cheesesteak

Servings 4

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

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Ingredients

  

• 4 bread rolls
• 60 g butter
• 700 g ribeye steak boneless
• 1 garlic clove
• 1 large onion yellow
• 2 tbsp olive oil
• 8 slices provolone cheese
• 120 g aioli
• Freshly ground pepper
• salt

Instructions

 

• Preheat the oven to 220°C.
• Line a baking tray with aluminium foil and set aside.
• Slice the bread rolls in half and spread the cut sides generously with butter. Place the rolls buttered side up, on the prepared baking tray and set aside until ready to toast.
• Thinly slice the steak. For easier slicing, place the steak in the freezer for approximately 45 minutes beforehand. Once sliced, toss the beef with the garlic, salt, and pepper.
• Heat the oil in a large non-stick skillet over high heat. Once the pan is very hot, add the beef in a single layer, working in batches to avoid overcrowding the pan. Sear for approximately 2 minutes per side, or until nicely browned. Transfer the cooked beef to a plate and repeat with the remaining meat, adding a little more oil if necessary.
• Once all the beef is cooked, reduce the heat to medium and add the onions to the same skillet. Cook, stirring occasionally and scraping up the browned bits from the bottom of the pan, until the onions are soft and lightly caramelised, about 8 minutes. Season with salt and pepper.
• Return the cooked beef to the skillet and toss to combine with the onions. Spread the mixture into an even layer, then arrange the provolone slices over the top. Cover the skillet with a lid, turn off the heat, and allow the cheese to melt gently.
• Meanwhile, place the prepared bread rolls in the oven and toast until golden and crisp around the edges. Remove from the oven and allow to cool slightly.
• To serve, spread the toasted rolls generously with aioli, then fill them with the warm cheesesteak mixture and serve immediately.

Course: Sandwiches

Cuisine: American

Keyword: Philly Cheesesteak

DID YOU MAKE THE RECIPE?
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