Pinwheel

Cornfed

I have a potentially stupid question. I've seen these pre-prepared pieces of flank steak seasoned and rolled around some provolone cheese in a local supermarket. I know this is not authentic or purist or whatever, but I'm interested in throwing on one or two next time I fire up Mr Egg (ie - tomorrow). They're only about $2.00 each and I've seen some more ornately put together with peppers and onions and what have you. My question is, has anyone ever cooked one of these? I know this may be overly obvious to others, but doesn't the cheese melt and fall through the grill to its blazing demise?[p]Should I high temp sear it or what???[p]Any help would be greatly appreciated.[p]Non-traditionalist,
Cornfed

Unknown

Cornfed,[p]My parents cook those every summer (Non-Egg though). I would keep it in the fridge until grill time. Get the Egg to 550-650 and give it a quck sear on all sides. Then put a sheet of foil(gasp!)with the edges folded up on the grill to catch any falling cheese. Lay it on the foil and dwell until desired doneness.[p]Regards,
Jobu