Philadelphia Eagles - Philly Cheesesteak, the Original
BBQ Brothers Meet American Football - Rump steak with provolone, fried onions and jalapenos in a soft bun
prime cut of rump steak
large red onions
pickled jalapeno peppers
black pepper from a mill
pork lard for grilling the bread
The 3- and 4-side burner are ideal to prepare vegetables and sauces.
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.