A restaurant in Town Square is charging $100 for a cheesesteak — and instead of chopped beef and Cheez Whiz, this one comes stacked with shaved wagyu, foie gras, freshly shaved truffles and a four-cheese sauce. The Guest House, located at 6635 Las Vegas Blvd. South, Suite 125, put the sandwich on its menu as the latest example of Sin City's appetite for over-the-top dining spectacle.
According to the Las Vegas Review-Journal, the sandwich comes topped with mustard-pickled shallots and a house cheese sauce made from fontina, gouda, parmesan and gruyère, all piled onto a house truffled hoagie roll. The onions are caramelized for more than three hours before they ever touch the bread, and the finished sandwich was photographed on August 12. The dish is the work of executive chef Todd Mark Miller, whose fingerprints have been on the luxury-cheesesteak concept since he built the very first version more than two decades ago.
A Utah Native's Unlikely Philly Legacy
Miller developed his original cheesesteak at Barclay Prime in Philadelphia, the steakhouse that opened in 2004, where the sandwich launched at $100. What makes that origin story stick is the irony behind it: Miller is a Utah native who had never eaten a traditional cheesesteak before restaurant owner Stephen Starr and COO Howard Wein tasked him with building a viral menu item to help market the new steakhouse, according to The Philadelphia Inquirer.
That original Barclay Prime creation paired Kobe beef, butter-poached lobster, Taleggio cheese, shaved black truffles, sauteed foie gras and caramelized onions on a brioche roll, served alongside a 375 mL split of Champagne, the Inquirer reported. Inflation and ingredient upgrades — including a later switch to Japanese A5 wagyu — eventually pushed the Philadelphia sandwich's price from $100 to $120 and then to $140, even as it remained one of Barclay Prime's top three sellers. Miller's new Las Vegas version resets the price to $100 while swapping out the lobster and Taleggio for mustard-pickled shallots and the four-cheese sauce, per the same Inquirer account.
Inside The Guest House's $9 Million Build
The Guest House opened in Town Square in January 2025 as a 15,000-square-foot dining, lounge and entertainment venue built for $9 million, according to Modern Luxury. Designed by Nicole Herman of Social Design Studio, the space includes six distinct gathering areas and a live DJ setup. The brand comes from RDM Hospitality founder Raj Kumar, who first debuted the Guest House concept in Austin in spring 2024 before expanding to Las Vegas in early 2025 and Scottsdale, Arizona, in January, building the operation around what the Observer describes as a “vibe dining” model that shifts from early social dining into a late-night lounge scene.
Before joining RDM Hospitality as corporate executive chef, Miller built his Las Vegas résumé as executive sous chef at Jean-Georges Vongerichten's Prime Steakhouse inside the Bellagio, according to the Daily Meal. He has also held executive culinary posts at STK Steakhouse and boutique luxury hotels around the country, giving him a deep bench of high-end steakhouse experience before landing the Town Square gig.
Vegas Has a Track Record of Pricey Food Stunts
A $100 sandwich is tame by Las Vegas standards. Chef Hubert Keller's FleurBurger 5000 at Mandalay Bay famously sold for $5,000, pairing a Wagyu, foie gras and black truffle burger with a bottle of 1995 Château Petrus, as the Forbes Travel Guide Stories has chronicled. Nevada's regulatory landscape helps make dishes like these possible: unlike California, which banned the sale of foie gras statewide in 2012, Nevada places no restrictions on force-fed duck liver, according to KNPR. That gap reportedly drew an influx of out-of-state food tourists to Las Vegas after California's ban took effect.
The Guest House's sandwich also lands amid a broader reshuffling of how Las Vegas treats the cheesesteak. In April, James Beard-nominated chef Bruce Kalman's SoulBelly BBQ brought a Texas-style cheesesteak to the Strip inside Planet Hollywood's Miracle Mile Shops, adapting its downtown smokehouse concept for high-volume mall crowds. And in May, a delivery-only concept called Everything Philly & Co. launched in Summerlin South to bring traditional West Philadelphia cheesesteaks, water ice and fish hoagies to local residents, offering a budget-friendly counterpoint to the Town Square splurge.
