Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Pastrami Cheesesteaks with
Piquanté Peppers, Caramelized Onions and Fontiago

Pastrami Cheesesteaks with Piquanté Peppers, Caramelized Onions and FontiagoAn 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.

Recipe Ingredients:

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

Cooking Directions:

  1. Preheat oven to 375°F (190°C).
  2. Blanch rapini for 30 seconds in boiling water. Chill in ice water; drain and chop.
  3. 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.
  4. 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.