Philly Cheese Steak

• 400 g beef steak
(here: Ribeye steak), in 3 mm thick
Sliced
• Olive oil
• 1 red and 1 green pepper each,
cut into stripes
• 4 medium tomatoes, chopped
• 2 onions, cut into strips
cut
• 4 slices of white bread,
approx. 1-1 ½ cm thick
• 50 ml melted butter
• BBQ rub of your choice
• 4 slices of cheddar cheese
• 4 pickled pepperoni

Heat a griddle or cast iron pan on the grill. Fry the peppers, onions and tomatoes with a little olive oil and set aside.
Then sear the steak slices until they are browned on the outside but still slightly pink on the inside. Cut the steaks into small strips. Mix the steak strips with the vegetables, season with the BBQ rub and place on two slices of bread. Top with the cheese and pepperoni, cover each with a slice of bread and place the "sandwich" in a grill basket. Brush both sides with melted butter and roast over medium heat, turning several times, until the cheese has melted and the bread is crispy brown.

Marco's BBQ tip: As a variation, you can fry mushrooms and other vegetables as well as bacon, change the type of cheese or use chicken breast instead of beef steaks.

Don Marco: "This combination of Philadelphia cheese steak sandwich and South African braaibroodje is particularly delicious. By toasting the bread you get a great crunch that goes perfectly with the creamy melted cheese inside."

TIP: These braai broodjes are grilled in a foldable grill basket. If you don't have one, you can also carefully grill them directly on the grill (ideally at a distance from the heat), in a cast iron pan or even in the contact grill in the kitchen.

FIRE&FOOD Issue 1-2017