Pastrami Cheesesteak with Piquanté Peppers, Caramelized Onions and Fontiago

Pastrami Cheesesteak with Piquanté Peppers, Caramelized Onions and Fontiago

prep time

minutes
cook time

minute
servings
4

Ingredients








Cooking Instructions

1

Heat oven to 375°F. Blanch rapini for 30 seconds in boiling water. Chill in ice water; drain and chop. Heat oil in large ovenproof 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.


2

Divide meat and cheese mixture among rolls. Serve immediately.


*Hot Italian peppers can be substituted for the piquanté peppers.


Ingredients








Cooking Instructions

1

Heat oven to 375°F. Blanch rapini for 30 seconds in boiling water. Chill in ice water; drain and chop. Heat oil in large ovenproof 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.


2

Divide meat and cheese mixture among rolls. Serve immediately.


*Hot Italian peppers can be substituted for the piquanté peppers.


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