Pastrami Cheesesteak Sandwich on Amoroso’s Italian Roll – Cooking on the Blackstone 22″ Griddle

Welcome back to The Food Experience! This time I am making a hybrid of 2 amazing sandwiches – a cheesesteak and pastrami sandwich! Using the best rolls ever; Amoroso’s Italian Roll. Cooked on the Blackstone 22″ Adventure Ready Griddle.

I hope you enjoyed this experiece! See ya soon on the next one.

Hey there ladies and gentlemen welcome back to the food experience today’s food experience I’m making kind of a hybrid type of sandwich you know the Philly cheese steak with ribey and onions and an amorosos roll I got to thinking I saw something on a page that I’m in and I

Saw a cheese steak pastrami sandwich I’m like heck yeah definely got to do that I’ve been thinking about this for probably a good hour now on how I want to prepare it and what to add and I’ll just take you with me and here we go so

Check this out folks I’ll be griddling the meat and onions and down here I have my induction cooktop I’m heating up some Swanson low sodium beef broth emptying the contents into the saucepan turning on the burners to the black stone I’m turning both burners down that’ll still get plenty hot turning on the

Induction what I’m using this for is to warm up the pastrami it’ll add some extra Rich beef flavor and it’ll keep it nice and warm that way when I make the sandwich it’ll be the last thing to get on The Griddle right when I put the

Cheese on you can tell the beef froth is all warmed up I actually turned it down to 140 and it’s still steaming time to add the p YY give that a good stir that will really bring on some nice rich beefy flavor I think this is a

Perfect way to do it using peanut oil for the cook and then the onions maybe add a little bit more oil seasoning them up with some paprika if you haven’t tried this before folks you have no idea what you’re missing out on and I left these onions very coarsely

Chopped I did not dice them they’re Cho indeed look at that nice color that they are taking on from that paprika huh so we want them to sauté up a little bit definitely before I put the meat on because once you put the meat on you

Kind of need to give it your full attention so when these are done I’ll move them to the extreme left that’s the coldest part of The Griddle you really don’t want them to burn and the onions are definitely starting to get caramelized you want them to be a little translucent even

Though it’s harder to see with the paprika but you want them to break down a little bit oh smells so good out here and I think we’re pretty ready I don’t know if I mentioned how much pomi I put on but I’m going with 4 oz

Pastrami and 4 oz of ribey I am using using a little bit more oil and let’s get that ribeye on there going to let it cook through a little bit it isn’t like shaved ribey it’s just thin cut so it’s going to need to be broken up which I will get into and

It’ll be a lot easier to break up in a second Here Is that’s looking pretty darn good going in with some salt don’t need a lot of salt cuz the pastrami probably has enough of its own black pepper and typically that would uh be all you need except for some cheese for a regular Philly cheese steak but that’s

Not what we’re making here and by the way I already put mustard and mayo on an Amoroso roll that I toasted time to add on the Pastrami and it’s going to look like a lot of pastrami compared to the beef it’s just the way pami is but

They’re both 4 ounces I could assure you of that what I’m going to do also is take some of the remaining broth and use that as a a type of sauce let’s merge the two Together well this is going to be a tasty sandwich I tell you what oh my I’m using using tillamuk swiss cheese and that’s nice thick cheese right there to help the cheese milk I have a dome all right put the Roll right on top let that cheese kind of melt into

The roll scbe it up oh my that looks good that little extra that came out but we’re not going to let any of that go to waste not over here at the food experience folks get those grilled Onions and let’s go to the table and finish this I have some chopped up pickles and peppers putting that on top oh man that looks good hopefully the camera is doing that Justice that is going to be delicious what we’ll do is wrap it like that push it closed together let’s

Go ready to go welcome back everybody here I am with a cheese steak pastrami sandwich you saw that thing this thing is going to be delish isn’t it we’re about to find out cut it in half see what we’re looking at oh and gee oh that looks good

Wowa all right let separate it here I know I should get a plate it doesn’t matter wipe this all down when I’m done wow it’s going to be super juicy going to try it without the uh beef dip first oh boy look at this let me see if

I could show you just check that out folks look at that look at that nice mix of ribey and pastrami the pickles the peppers the onions oh yeah here we go folks I can’t wait any longer oh wow I’m getting everything in that bite um the pickles the peppers the

Onions the pastrami the ribey oh so good that swiss cheese still steam coming off it probably can’t see but I must try dipping it in the beef broth that’s amazing everything is just coming through so perfect I am so amazed at this one even the mustard and the

Mayo I could tell they’re there everything is adding its own little presence and it’s good the cheese is all melty in there and the amorosos bread wow it really holds up no matter how juicy the sandwich is it’s not even seeping through at all it totally

Holds 10 out of 10 would do this again guaranteed it is so messy I have no napkins wow just wow one side of the sandwich is gone I’m eating the other one in private I want to thank you all for tuning in to this episode of cheese

Steak pastrami or I don’t even know what I’m going to title it yet all I know is is sandwiches bomb highly recommend it if you have any comments questions or concerns drop me a line below I thoroughly enjoy hearing from you and if you’re new to my channel don’t forget to

Hit that subscribe button I got all kinds of good things coming up and until next time have a stellar day be excellent and most of all remember me I’m KJ Andy o your food experience host with the most y’all take care and I’ll see you next time