I was on the other side of town yesterday at lunch time. I saw a steak and cheese shop that I had never heard of, (and I already forgot the name), so I went in and ordered a steak and cheese sammy. It was good,, but nothing special.
Anyhoo, as I waited I was looking around the shop and saw a poster with the title of something like pastrami steak and cheese. Man I wish I had seen that sign before ordering.
Anyone here tried making a steak and cheese with pastrami instead of steak? How did it turn out?
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I just griddle rye with cheese (Swiss, etc) on both sides of the sandwich, like a grilled cheese and load up the pastrami. or do you mean a steak and cheese sandwich layered with additional pastrami? I’ve seen burgers with added pastrami, too.
Bkhuna - I didn't do this. I saw it advertised in a cheesesteak restaurant.
SheilaAnn - I have done that too, but the interesting thing to me was frying the pastrami on the griddle - maybe even crisping it up a bit, and then make the sandwich and assembling it like a cheesesteak.
I usually warm my pastrami up on the griddle, then go at it as SheilaAnn talks about, double sides of Swiss cheese on my choice of bread and homemade kraut. The bread i use doesn’t always work out being that it’s gluten free and falls apart a bit, so then it does turn into a melted mess at times, similar to a cheesesteak.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Closest I've done is pastrami on lightly pre-toasted rye bread with havarti cheese, toasted under the broiler, and a sandwich slice of dill pickle and some spicy mustard, then finished on a panini press. Yeah, it's a pastrami panini and not a pastrami steak & cheese, but it's goood!
Mmmm…. Havarti! Huskee have you ever had havarti with dill? I’ve had it as a selection on a cheese board, but I bet it would be killer on a pastrami melt.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
A panini press is my go-to as well, when assembling a pastrami sammie. I nuke the pastrami for only a few seconds to take the chill off then assemble the sammies and panini them. Yum.
It would be fun to griddle some pastrami with cheese, though, just like doing Philly steak. Sounds like something I need to try.
Comment