Pastrami Cheesesteak with Piquanté Peppers, Caramelized Onions and Fontiago
By Chef Matthew Silverman
4 ounces rapini
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 hoagie rolls, split and toasted
Preheat 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.
Divide meat and cheese mixture among rolls. Serve immediately.
*Hot Italian peppers can be substituted for the piquanté peppers.