Philadelphia Eagles - Philly Cheesesteak, the Original

Philadelphia Eagles - Philly Cheesesteak, the Original

10 mins
12 hrs
15 mins

Rump steak with provolone, fried onions and jalapenos in a soft bun

BBQ Brothers Meet American Football


  • 800 g prime cut of rump steak
  • 4 Buns
  • 250 g provolone
  • 4 large red onions
  • pickled jalapeno peppers
  • sea salt
  • black pepper from a mill
  • pork lard for grilling the bread

Ingredient Tips

The 3- and 4-side burner are ideal to prepare vegetables and sauces.


Step 1 of 4
Divide the rump steak into two steaks and grill until medium rare. Afterwards, allow the meat to rest.
Cut the onions into rings or wedges and fry in a cast iron grill pan on the grate or the side burner with a little pork lard; season with salt. When done, take the onions out of the cast iron grill pan and set aside
Now slice the steaks thinly and put into the hot pan together with the provolone, which has been thickly grated or cut into small pieces, until the cheese has melted.
Cut the buns in half and grill, cut side down, in a little pork lard until crisp. Now assemble the meat and cheese with the roast onions and a good serve of jalapenos in the bun and add BBQ sauce.
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