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Pastrami Cheesesteak with Piquanté Peppers, Caramelized Onions and Wisconsin Roth Käse Fontiago
Courtesy of Wisconsin Milk Marketing Board
Prep Time: 10 Min.
Cook Time: 8 Min.
What you need:
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+ 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.