a homespun version of a philly cheese steak.
That afternoon I took some very juicy peaches, cut them in halfs. sprinkled each side with cinnamon sugar and put them on the fire for about 10 minutes each side. came out absolutely awesome, like peach cobbler goodness right off the grate in no time.
Then took three ribeyes, some onions and bell peppers, grilled them up with the steak coming in about medium rarish. I blackened the peppers, then blanched them in cold water and peeled off the blackened burnt part. The big yellow onions were just started to camelize. Sliced everything up really thin and put them on the stove in a skillet with a splash of olive oil and about half a raspberry wheat beer. They simmered about 45 minutes or so.
Placed in a wheat hoagy bun and topped with provolone cheese that melted up all ewwy gewwy good.
While not a true official philly cheesesteak, it worked for us.