• Fire up your grill for direct and indirect cooking. Charcoal is definitely best for this recipe.
• Form the beef into equal-sized patties.
• Sear over direct heat on both sides, but do not cook all the way. Remove from heat and place in a large bowl.
• Add the onion, tomatoes, chiles, Italian seasoning and rub. Use a potato masher or fork to combine all ingredients and break the ground beef into chunks.
• Place a large cast iron pan on your grill over indirect heat.
• Add the meat mixture and spread out evenly. Use a spatula or the back of a large spoon to lightly compact the meat into the pan.
• Cook for 20 minutes or until the beef is cooked and most of the liquid has evaporated.
• Top mixture with the cheese slices, cover and cook another 2-3 minutes or until the cheese has melted.
• Remove the pan from the grill. Lightly toast the bread slices on the grill.
• Serve meat over the bread topped with the beef gravy.

For the beef gravy

• Add a small skillet to the grill over direct heat. Add the butter and melt.
• Add the beef broth. Bring to a boil.
• Add the butter to the skillet and melt.
• Add 1 1/2 cups of broth. Bring to a boil.
• Combine the flour and water in a cup and whisk into the beef broth.
• Continue stirring until the gravy is thickened. Remove from heat.