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Stuffed flank steak - best cheese?

Dscott4305Dscott4305 Posts: 8
We’ve cooked these on our green egg many many times, but never super happy about how cheese either melts out or liquifies and disappears. Goal is for it to remain in the roll and remain as melted cheese. We’ve used provolone  and Monterey Jack (sliced fairly thin). Willing to try thicker slices but wondering if anyone in group would recommend another type of cheese. Thank you in advance for feedback. 


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