Grand-Duchy Cheesesteak

Difficulty 3/5

Serve 4 • Recipe by passionmeetscreativity

  • -4 bread rolls
  • -60g butter
  • -700g ribeye steak (boneless)
  • -1 garlic clove
  • -1 large onion (yellow)
  • -2 tbsp olive oil
  • -8 slices provolone cheese
  • -120g aioli
  • -Freshly ground pepper
  • -Salt
Grand-Duchy Cheesesteak

  1. 1Preheat the oven to 220°C.
  2. 2Line a baking tray with aluminium foil and set aside.
  3. 3Slice 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.
  4. 4Cut the steak into thin slices. To make cutting easier and more precise, place the steak in the freezer for about 45 minutes beforehand. Mix the sliced meat with garlic, salt, and pepper.
  5. 5Heat 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.
  6. 6Once 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.
  7. 7Return 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.
  8. 8Meanwhile, 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.
  9. 9To serve, spread the toasted rolls generously with aioli, then fill them with the warm cheesesteak mixture and serve immediately.
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