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Pastrami Cheesesteak with Piquanté Peppers, Caramelized Onions and Wisconsin Roth Käse Fontiago
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 10 Min. Cook Time: 8 Min. What you need:
(click + to add ingredients to your shopping list)
+ 4 oz. rapini
+ 3 Tbsp. olive oil + 20 oz. pastrami, chopped + 2 oz. caramelized onions + 1 oz. piquante peppers, such as Peppadew™, chopped + 12 oz. Wisconsin Fontiago cheese, shredded + 4 rye hoagie rolls, split and toasted What to do:
1. Preheat oven to 375°F. Blanch rapini for 30 sec. in boiling water. Chill in ice water; drain and chop.
2. Heat oil in large ovenproof sauté pan. Add rapini, pastrami, onions and peppers. Sauté 2 to 3 min. to blend flavors. 3. Top mixture with cheese. Place pan in oven for 5 to 7 min. or until cheese is melted. 4. Divide meat and cheese mixture among rolls. Serve immediately. *Hot Italian peppers can be substituted for the piquanté peppers. Customer Reviews for this Recipe
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