In a cast-iron pan, heat the oil over medium coals.
Add the onion and brown sugar and cook until the onions are softened and sticky (about 6 – 10 minutes), stirring regularly to avoid burning.
Season the rump steak well with Spur Steakhouse Spice and braai to your liking or until medium-rare. Season the steak well once flipped.
Remove from the braai and rest the steak for 5 minutes before slicing thinly.
Place four wraps onto a clean board and divide the caramelised onions between the wraps, followed by the sliced steak and top with grated cheese. Top with the remaining wraps.
Place the braaibroodjies into a rooster grid and cook over the coals for 2 minutes per side or until crisp and the cheese melted.
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