Pastrami Cheesesteaks with
Piquanté Peppers, Caramelized Onions and Fontiago
An Italian-style pastrami cheesesteak sandwich with piquant peppers, caramelized onions and Fontiago cheese, a delicious cheese with the characteristics of both fontina and asiago. Recipe by Chef Matthew Silverman.
4 ounces rapini (broccoli rabe)
3 tablespoons olive oil
20 ounces pastrami, chopped
2 ounces caramelized onions
1 ounce piquanté peppers, such as Peppadew™, chopped*
12 ounces Wisconsin Fontiago cheese, shredded
4 rye or regular hoagie rolls, split and toasted
- Preheat oven to 375°F (190°C).
- Blanch rapini for 30 seconds in boiling water. Chill in ice water; drain and chop.
- Heat oil in large oven-proof sauté pan. Add rapini, pastrami, onions and peppers. Sauté 2 to 3 minutes to blend flavors. Top mixture with cheese. Place pan in oven for 5 to 7 minute or until cheese is melted.
- Divide meat and cheese mixture among rolls. Serve immediately.
Makes 4 servings.
*Hot Italian peppers can be substituted for the piquanté peppers.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.