Let’s be honest: pastrami is the ultimate savory superstar, transforming any meal from ordinary to extraordinary. Whether you’re craving a classic Reuben or something unexpectedly delicious, we’ve gathered 19 mouthwatering creations that celebrate this flavorful favorite. Get ready to inspire your next kitchen adventure—your taste buds are in for a treat!
Pastrami and Dill Pickle Sliders
Mmm, there’s something about the salty, smoky punch of pastrami paired with the tangy crunch of a dill pickle that just hits the spot—especially when tucked into a soft slider bun. As a busy food blogger, I’m always on the lookout for quick, crowd-pleasing recipes that don’t skimp on flavor, and these sliders are my go‑to for game days or casual get‑togethers. I love how they come together in minutes, letting me spend more time with guests and less time fussing in the kitchen.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 8 soft slider buns, split
– 1 pound thinly sliced pastrami, preferably smoked and peppery
– 8 large dill pickle slices, crisp and briny
– 4 ounces sharp cheddar cheese, thinly sliced
– ¼ cup creamy mayonnaise
– 2 tablespoons spicy brown mustard
– 2 tablespoons unsalted butter, melted
– 1 teaspoon garlic powder
– 1 teaspoon dried onion flakes
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Place the bottom halves of the 8 soft slider buns on the prepared baking sheet in a single layer.
3. Spread 1 tablespoon of creamy mayonnaise evenly over each bottom bun half.
4. Layer 2 ounces of thinly sliced pastrami onto each bottom bun half, folding the slices gently to fit.
5. Top each pastrami layer with 1 large dill pickle slice, placing it centered for even crunch.
6. Add ½ ounce of thinly sliced sharp cheddar cheese over each pickle slice.
7. In a small bowl, whisk together 2 tablespoons of spicy brown mustard, 2 tablespoons of melted unsalted butter, 1 teaspoon of garlic powder, and 1 teaspoon of dried onion flakes until smooth.
8. Brush the mustard-butter mixture generously over the cut sides of the top slider bun halves.
9. Place the top bun halves over the assembled sliders, pressing down lightly to secure.
10. Cover the baking sheet loosely with aluminum foil and bake at 350°F for 5 minutes, or until the cheese is melted and the buns are warm.
11. Remove the foil and serve the sliders immediately while hot.
Here, the warm, buttery buns give way to tender pastrami and gooey cheese, with that pickle adding a refreshing zing in every bite. For a fun twist, I sometimes swap in rye slider buns or add a drizzle of Russian dressing for extra tang—they’re perfect alongside a cold beer or a simple side of potato chips.
Smoky Pastrami Hash with Fried Eggs
Every Sunday morning, I find myself craving something hearty and satisfying to kick off a lazy day—and this smoky pastrami hash with fried eggs has become my go-to comfort food. It’s a dish that reminds me of cozy brunches with friends, where the sizzle of potatoes and the aroma of smoked meat fill the kitchen. I love how simple ingredients come together to create something truly special, and I often double the recipe to have leftovers for quick weekday breakfasts.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 pounds russet potatoes, peeled and cut into ½-inch cubes
– 8 ounces thinly sliced smoky pastrami, chopped into bite-sized pieces
– 1 teaspoon smoked paprika
– ½ teaspoon finely ground black pepper
– 4 farm-fresh large eggs
– 2 tablespoons unsalted butter
– ¼ cup chopped fresh parsley for garnish
– Kosher salt, as needed
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add 1 large finely diced yellow onion to the skillet and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
3. Tip: For even cooking, spread the onions in a single layer and avoid overcrowding the pan.
4. Stir in 2 pounds of peeled and cubed russet potatoes, coating them well with the oil and onions.
5. Reduce the heat to medium and cook the potatoes, stirring every 3-4 minutes, until they are tender and develop a crispy golden-brown crust, about 15 minutes total.
6. Add 8 ounces of chopped smoky pastrami, 1 teaspoon smoked paprika, and ½ teaspoon finely ground black pepper to the skillet, mixing thoroughly to combine.
7. Cook for an additional 3-4 minutes until the pastrami is heated through and fragrant, then season with kosher salt to your preference and remove the hash from the skillet, keeping it warm.
8. Tip: To prevent sticking, wipe the skillet clean with a paper towel before frying the eggs.
9. In the same skillet, melt 2 tablespoons of unsalted butter over medium heat until it foams slightly, about 1 minute.
10. Crack 4 farm-fresh large eggs into the skillet, spacing them apart, and cook undisturbed until the whites are fully set and the edges are lightly crispy, about 3-4 minutes for sunny-side-up eggs.
11. Tip: For runny yolks, cover the skillet with a lid for the last minute of cooking to steam the tops gently.
12. Divide the warm hash among four plates, top each with a fried egg, and garnish with ¼ cup of chopped fresh parsley.
Delightfully crispy potatoes meld with the savory smokiness of pastrami, while the runny egg yolks add a creamy richness that ties everything together. I love serving this hash with a side of toasted sourdough for dipping, or for a spicy kick, a dash of hot sauce on top—it’s a versatile dish that’s sure to become a weekend favorite.
Artisan Pastrami and Gruyere Cheese Pizza
Unbelievably, I stumbled upon this flavor combination during a late-night fridge raid, and it’s been a game-changer for pizza night ever since. There’s something magical about the smoky, savory pastrami mingling with nutty Gruyere on a crisp crust—it feels indulgent yet totally approachable. Trust me, this isn’t your average delivery pie.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of store-bought pizza dough, brought to room temperature
– 1/2 cup of vibrant, tangy tomato sauce
– 8 ounces of thinly sliced, smoky artisan pastrami
– 1 1/2 cups of freshly shredded, nutty Gruyere cheese
– 1/4 cup of finely grated, sharp Parmesan cheese
– 2 tablespoons of rich extra virgin olive oil
– 1 teaspoon of fragrant dried oregano
– 1/2 teaspoon of finely ground black pepper
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes—this ensures a perfectly crisp crust.
2. On a lightly floured surface, stretch the room-temperature pizza dough into a 12-inch round, being gentle to avoid tearing.
3. Brush the dough evenly with the rich extra virgin olive oil, which helps prevent sogginess from the sauce.
4. Spread the vibrant, tangy tomato sauce over the dough, leaving a 1/2-inch border for the crust.
5. Sprinkle the freshly shredded, nutty Gruyere cheese evenly over the sauce.
6. Arrange the thinly sliced, smoky artisan pastrami in a single layer on top of the cheese.
7. Dust the pizza with the finely grated, sharp Parmesan cheese, fragrant dried oregano, and finely ground black pepper.
8. Carefully transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned.
9. Remove from the oven and let it cool for 5 minutes on a wire rack—this allows the cheese to set for cleaner slices.
Just out of the oven, this pizza boasts a crackly crust that gives way to a gooey, melty interior where the Gruyere’s nuttiness shines through the pastrami’s peppery bite. For a fun twist, drizzle it with a touch of honey before serving to balance the savory notes, or pair it with a crisp arugula salad for a complete meal that’ll have everyone asking for seconds.
Pastrami-Stuffed Mushroom Bites
Zesty and savory, these Pastrami-Stuffed Mushroom Bites are my go-to appetizer for game day gatherings—they disappear faster than I can make them! I first whipped them up during a frantic pre-party scramble, and now they’re a non-negotiable staple. Trust me, the blend of smoky pastrami and earthy mushrooms is downright addictive.
Serving: 24 bites | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 24 large cremini mushrooms, stems removed to create a hollow cap
– 8 ounces thinly sliced deli pastrami, finely chopped
– 1 cup shredded sharp white cheddar cheese
– 1/2 cup full-fat cream cheese, softened at room temperature
– 1/4 cup finely diced sweet yellow onion
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon finely chopped fresh parsley
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2. Gently wipe the mushroom caps with a damp paper towel to remove any dirt—avoid rinsing them, as they’ll absorb water and become soggy (tip: this keeps them firm while baking).
3. In a medium mixing bowl, combine the chopped pastrami, shredded cheddar, softened cream cheese, diced onion, parsley, smoked paprika, black pepper, and salt until fully incorporated.
4. Spoon about 1 heaping teaspoon of the pastrami mixture into each mushroom cap, pressing lightly to pack it in without overflowing.
5. Arrange the stuffed mushrooms on the prepared baking sheet in a single layer, leaving a little space between each for even cooking.
6. Drizzle the olive oil evenly over the tops of the stuffed mushrooms.
7. Bake in the preheated oven for 18–20 minutes, or until the mushrooms are tender and the filling is bubbly with golden edges (tip: check at 15 minutes to prevent over-browning).
8. Let the mushrooms cool on the baking sheet for 5 minutes before serving—this allows the filling to set slightly so it doesn’t ooze out when picked up (tip: they’re best served warm, not piping hot).
Perfectly balanced, these bites offer a juicy mushroom base with a creamy, smoky filling that’s rich but not heavy. I love pairing them with a tangy mustard dip or scattering them over a salad for a hearty twist—they’re sure to earn rave reviews at your next get-together!
Tangy Pastrami and Apple Slaw Sandwich
Venturing into my kitchen on a crisp afternoon, I craved something that balanced savory and sweet with a satisfying crunch—a sandwich that felt both indulgent and refreshing. As a food blogger, I often find inspiration in classic deli flavors, and this time, I decided to elevate them with a tangy twist, drawing from my habit of adding fruit to savory dishes for a burst of freshness. The result is a delightful creation that’s perfect for a quick lunch or a casual picnic, bringing together smoky pastrami and crisp apples in a way that’s sure to become a new favorite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound thinly sliced, high-quality pastrami
– 2 medium crisp Granny Smith apples, cored and thinly sliced
– 1/2 cup creamy mayonnaise
– 2 tablespoons tangy Dijon mustard
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon finely ground black pepper
– 1/4 teaspoon kosher salt
– 4 soft brioche buns, split
– 4 large green lettuce leaves, washed and dried
Instructions
1. In a large mixing bowl, combine 1/2 cup creamy mayonnaise, 2 tablespoons tangy Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon finely ground black pepper, and 1/4 teaspoon kosher salt, whisking vigorously for about 30 seconds until the dressing is smooth and emulsified—this ensures even coating for the slaw.
2. Add 2 medium crisp Granny Smith apples, cored and thinly sliced, to the bowl with the dressing, tossing gently to coat each slice completely; let it sit for 5 minutes to allow the flavors to meld, which enhances the tanginess and prevents sogginess.
3. Lay out 4 soft brioche buns, split, on a clean work surface, placing 1 large green lettuce leaf on the bottom half of each bun to create a moisture barrier that keeps the bread from getting soggy.
4. Evenly divide 1 pound thinly sliced, high-quality pastrami among the buns, layering it over the lettuce in a single, slightly overlapping row for optimal texture and coverage.
5. Spoon the dressed apple slaw generously over the pastrami on each bun, using about 1/4 cup per sandwich to ensure a balanced ratio of ingredients.
6. Place the top halves of the buns over the slaw, pressing down lightly to secure the layers without crushing them.
7. Serve the sandwiches immediately, or wrap them tightly in parchment paper if preparing ahead—this helps maintain freshness and makes them easy to transport for on-the-go meals.
Buttery brioche buns cradle the smoky pastrami and crisp apple slaw, creating a delightful contrast of textures that’s both creamy and crunchy. The tangy dressing cuts through the richness, offering a bright, refreshing bite that makes this sandwich a standout for any occasion—try pairing it with a side of kettle-cooked chips or a light salad for a complete meal.
Hearty Pastrami Chowder with Cornbread
Unbelievably cozy and perfect for those chilly evenings when you just want something to hug you from the inside out, this Hearty Pastrami Chowder with Cornbread is my go-to comfort meal. I first made it after a long day of hiking when my husband and I were craving something warm and substantial—now it’s a staple in our home, especially when we have friends over for game night.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 slices thick-cut pastrami, chopped into bite-sized pieces
– 2 tablespoons rich unsalted butter
– 1 large yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 3 medium russet potatoes, peeled and cubed into 1-inch pieces
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 cup frozen sweet corn kernels
– 1 teaspoon smoked paprika
– 1/2 teaspoon finely ground black pepper
– 1/4 cup fresh parsley, chopped
– 1 package (8.5 oz) cornbread mix, plus ingredients listed on package (typically 1 large farm-fresh egg, 1/3 cup whole milk, and 2 tablespoons vegetable oil)
Instructions
1. Preheat your oven to 400°F and grease an 8-inch square baking dish with a light coating of vegetable oil.
2. In a large Dutch oven or heavy pot, melt the rich unsalted butter over medium heat until it sizzles lightly.
3. Add the finely diced yellow onion and sauté for 5–7 minutes, stirring occasionally, until it turns translucent and fragrant.
4. Stir in the minced fresh garlic and cook for 1 minute, just until aromatic—be careful not to let it burn, as this can turn bitter.
5. Add the chopped thick-cut pastrami and cook for 3–4 minutes, until it starts to crisp slightly around the edges.
6. Tip: For deeper flavor, let the pastrami get a bit browned; it adds a smoky note to the chowder.
7. Pour in the low-sodium chicken broth and add the peeled, cubed russet potatoes, bringing the mixture to a gentle boil.
8. Reduce the heat to medium-low, cover the pot, and simmer for 20–25 minutes, until the potatoes are fork-tender.
9. While the chowder simmers, prepare the cornbread mix according to package directions, combining it with the farm-fresh egg, whole milk, and vegetable oil in a medium bowl.
10. Pour the cornbread batter into the greased baking dish and bake at 400°F for 18–22 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
11. Tip: Check the cornbread at 18 minutes to avoid overbaking; it should be moist but not doughy.
12. Once the potatoes are tender, stir in the heavy cream, frozen sweet corn kernels, smoked paprika, and finely ground black pepper.
13. Simmer the chowder uncovered for 5–7 minutes, until it thickens slightly and the corn is heated through.
14. Remove the chowder from the heat and fold in the chopped fresh parsley for a burst of color and freshness.
15. Tip: Let the chowder sit for 5 minutes off the heat before serving—this allows the flavors to meld beautifully.
16. Serve the chowder hot in bowls, with a slice of warm cornbread on the side for dipping.
Zesty and satisfying, this chowder boasts a creamy texture with tender potatoes and smoky pastrami bits that melt in your mouth. The cornbread adds a sweet, crumbly contrast—try crumbling it right into the bowl for an extra hearty bite, or save a piece to mop up every last drop.
Grilled Pastrami Reuben with Sauerkraut
Remember those chilly afternoons when all you crave is something hearty and satisfying? I’m right there with you—which is why this grilled pastrami Reuben with sauerkraut has become my go-to comfort sandwich. It’s a delicious twist on the classic, perfect for a quick lunch or a casual dinner that feels indulgent without being fussy.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 slices of hearty rye bread, sliced about 1/2-inch thick
– 8 ounces of thinly sliced, high-quality pastrami
– 1 cup of tangy sauerkraut, drained well
– 4 slices of Swiss cheese, mild and melty
– 1/4 cup of creamy Thousand Island dressing
– 2 tablespoons of unsalted butter, softened to room temperature
Instructions
1. Preheat a large skillet or griddle over medium heat for 5 minutes until evenly warm.
2. Spread 1 tablespoon of softened unsalted butter evenly on one side of each slice of hearty rye bread.
3. Place 2 slices of bread, buttered-side down, onto the preheated skillet.
4. Layer 4 ounces of thinly sliced pastrami onto each slice of bread in the skillet.
5. Top the pastrami with 1/2 cup of drained tangy sauerkraut per sandwich.
6. Add 2 slices of mild Swiss cheese on top of the sauerkraut for each sandwich.
7. Spread 2 tablespoons of creamy Thousand Island dressing on the unbuttered side of the remaining 2 slices of rye bread.
8. Place the dressing-side down onto the cheese to form sandwiches, pressing gently.
9. Cook for 4–5 minutes until the bottom bread is golden brown and crispy.
10. Carefully flip each sandwich using a spatula and cook for another 4–5 minutes until the second side is golden brown and the cheese is fully melted.
11. Remove the sandwiches from the skillet and let them rest for 2 minutes on a cutting board to set.
12. Slice each sandwich diagonally with a sharp knife for easier serving.
Looking at that golden, buttery crust and oozing cheese, you’ll love how the smoky pastrami pairs with the tangy sauerkraut and creamy dressing. Serve it with a side of crisp pickles or a simple salad for a complete meal that’s both comforting and flavorful.
Pastrami and Roasted Bell Pepper Panini
Unbelievably, I’ve been on a panini kick lately—there’s just something about that crispy, melty goodness that hits the spot every time. This Pastrami and Roasted Bell Pepper Panini is my latest obsession, born from a fridge clean-out that turned into a seriously satisfying lunch. I love how the smoky pastrami pairs with sweet roasted peppers, and it comes together in minutes, making it perfect for a busy weekday or a lazy weekend treat.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 4 slices of hearty sourdough bread
– 8 ounces of thinly sliced, high-quality pastrami
– 1 large red bell pepper, roasted and sliced into strips
– 4 slices of sharp cheddar cheese
– 2 tablespoons of creamy Dijon mustard
– 2 tablespoons of softened unsalted butter
Instructions
1. Preheat a panini press or a large skillet over medium heat to 375°F.
2. Spread 1 tablespoon of creamy Dijon mustard evenly on two slices of hearty sourdough bread.
3. Layer 4 ounces of thinly sliced, high-quality pastrami on each mustard-coated slice.
4. Top the pastrami with roasted red bell pepper strips from one large pepper.
5. Place 2 slices of sharp cheddar cheese over the peppers on each sandwich.
6. Cover with the remaining slices of hearty sourdough bread to form two sandwiches.
7. Spread 1 tablespoon of softened unsalted butter on the outer side of each sandwich.
8. Place the sandwiches in the preheated panini press or skillet, buttered-side down.
9. Cook for 4-5 minutes until the bread is golden brown and crispy, and the cheese is fully melted.
10. Remove from heat, let cool for 1 minute, then slice diagonally and serve immediately.
Oh, this panini is a total flavor bomb—the crunch of the sourdough gives way to juicy pastrami and gooey cheese, with the peppers adding a sweet, smoky note. Try it with a side of pickles or a simple salad for a complete meal that’s sure to become a new favorite.
Spicy Pastrami Tacos with Avocado Cream
Unbelievably, I stumbled upon this flavor fusion after a fridge-cleaning mission turned into a delicious discovery—spicy pastrami tacos with avocado cream are now my go-to for a quick, satisfying meal that packs a punch. I love how the smoky heat of the pastrami plays off the cool, creamy avocado, making it perfect for those busy weeknights when you crave something special without the fuss. Trust me, once you try these, they’ll become a regular in your rotation too!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 small corn tortillas
– 1 pound thinly sliced spicy pastrami
– 2 ripe avocados
– 1/2 cup sour cream
– 1/4 cup freshly squeezed lime juice
– 1/4 cup finely chopped fresh cilantro
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon extra virgin olive oil
– 1/2 cup thinly sliced red onion
– 1 jalapeño pepper, seeded and finely diced
Instructions
1. Preheat a large skillet over medium-high heat until a drop of water sizzles upon contact, about 3 minutes.
2. Add 1 tablespoon of extra virgin olive oil to the skillet, swirling to coat the bottom evenly.
3. Place 1 pound of thinly sliced spicy pastrami in the skillet in a single layer, cooking for 2-3 minutes per side until lightly crisped and heated through.
4. Remove the pastrami from the skillet and set it aside on a plate, covering loosely with foil to keep warm.
5. In a medium bowl, scoop out the flesh from 2 ripe avocados and mash with a fork until mostly smooth with a few small chunks for texture.
6. Stir in 1/2 cup of sour cream, 1/4 cup of freshly squeezed lime juice, 1/4 cup of finely chopped fresh cilantro, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper until well combined.
7. Warm 8 small corn tortillas in the same skillet over medium heat for 30 seconds per side until pliable and lightly toasted, stacking them on a clean towel to stay warm.
8. Assemble each taco by placing a warm tortilla on a plate, topping it with a portion of the crisped pastrami, a dollop of the avocado cream, a sprinkle of 1/2 cup of thinly sliced red onion, and a scattering of 1 finely diced jalapeño pepper.
9. Serve immediately while the tortillas are still warm and the pastrami is hot.
My favorite part is the contrast between the crispy, smoky pastrami and the velvety avocado cream, which melts into every bite with a zesty lime kick. For a fun twist, try adding a squeeze of extra lime juice or a dash of hot sauce right before eating—it really brings all the flavors to life!
Pastrami-Stuffed Peppers with Wild Rice
Over the years, I’ve found that some of the most satisfying meals come from stuffing humble vegetables with bold, savory fillings—and these pastrami-stuffed peppers are a perfect example. They’re a cozy, flavorful twist I often whip up on busy weeknights, inspired by the deli sandwiches I love but transformed into a hearty, hands-off dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large, vibrant bell peppers (any color)
– 1 cup uncooked wild rice blend
– 2 cups low-sodium chicken broth
– 1 tablespoon rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 8 ounces thinly sliced pastrami, chopped into bite-sized pieces
– 1 cup shredded sharp cheddar cheese
– 1/2 cup tangy tomato sauce
– 1 teaspoon smoked paprika
– 1/2 teaspoon finely ground black pepper
– Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Slice the tops off the bell peppers, remove the seeds and membranes, and place them upright in the dish.
3. In a medium saucepan, combine the wild rice blend and chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until tender and liquid is absorbed.
4. While the rice cooks, heat the extra virgin olive oil in a large skillet over medium heat.
5. Add the finely diced yellow onion and sauté for 5 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the chopped pastrami to the skillet and cook for 3 minutes to warm through and release its smoky aroma.
8. Remove the skillet from heat and fold in the cooked wild rice, shredded sharp cheddar cheese, tangy tomato sauce, smoked paprika, and finely ground black pepper until well combined.
9. Spoon the filling evenly into the prepared bell peppers, packing it down gently.
10. Cover the dish with aluminum foil and bake at 375°F for 30 minutes.
11. Remove the foil and bake for an additional 15 minutes until the peppers are tender and the tops are lightly browned.
12. Let the stuffed peppers cool for 5 minutes before garnishing with chopped fresh parsley.
13. Tip: For extra flavor, toast the wild rice in a dry pan for 2 minutes before adding the broth.
14. Tip: If the peppers wobble, slice a thin piece off the bottom to create a flat base.
15. Tip: Reserve some cheese to sprinkle on top during the last 5 minutes of baking for a golden crust.
Last night, as I pulled these from the oven, the aroma filled my kitchen with a smoky, comforting scent. The peppers turn tender yet hold their shape, while the filling offers a delightful mix of chewy wild rice, savory pastrami, and melted cheese. Serve them with a crisp green salad or a dollop of sour cream for a complete meal that’s as satisfying as it is simple.
Zesty Pastrami and Arugula Salad
Finally, after a busy week of testing recipes, I stumbled upon this perfect lunch combo when I had leftover pastrami from a deli run—it’s become my go-to for a quick, satisfying meal that feels indulgent yet fresh. Here’s how to whip it up in no time!
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 4 ounces thinly sliced deli-style pastrami, cut into bite-sized strips
– 4 cups fresh baby arugula, washed and dried
– 1/2 cup cherry tomatoes, halved
– 1/4 cup thinly sliced red onion
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon fresh lemon juice
– 1 teaspoon Dijon mustard
– 1/4 teaspoon finely ground black pepper
– 1/4 teaspoon sea salt
Instructions
1. In a small bowl, whisk together 2 tablespoons rich extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon finely ground black pepper, and 1/4 teaspoon sea salt until fully emulsified, about 30 seconds. Tip: For a smoother dressing, let it sit for 5 minutes to meld the flavors.
2. Heat a non-stick skillet over medium-high heat for 1 minute, then add 4 ounces thinly sliced deli-style pastrami, cut into bite-sized strips, and cook for 2–3 minutes until lightly crisped and warmed through, stirring occasionally. Tip: Avoid overcrowding the pan to ensure even browning.
3. In a large salad bowl, combine 4 cups fresh baby arugula, washed and dried, 1/2 cup cherry tomatoes, halved, and 1/4 cup thinly sliced red onion.
4. Pour the dressing over the salad ingredients and toss gently to coat everything evenly, about 1 minute. Tip: Use tongs for a gentle mix to prevent wilting the arugula too much.
5. Add the warmed pastrami strips to the salad and give one final toss to distribute them throughout.
Zesty and vibrant, this salad offers a delightful crunch from the arugula paired with the savory, slightly spicy pastrami—it’s a texture party in every bite. Try serving it with a side of crusty bread or topping it with a soft-boiled egg for an extra protein boost!
Creamy Pastrami Pasta with Garlic Butter Sauce
Zesty and comforting, this Creamy Pastrami Pasta with Garlic Butter Sauce is my go-to for a quick, satisfying weeknight dinner that feels indulgent without the fuss. I first whipped it up on a busy Tuesday when my fridge held little more than leftover deli pastrami and a craving for something creamy—now it’s a family favorite we make at least twice a month. Trust me, the savory pastrami and garlic butter combo is a game-changer you’ll want to keep in your back pocket.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of dried fettuccine pasta
– 8 ounces of thinly sliced deli pastrami, chopped into bite-sized pieces
– 4 tablespoons of unsalted butter, cut into cubes
– 4 cloves of fresh garlic, minced
– 1 cup of heavy cream, chilled and rich
– 1 cup of freshly grated Parmesan cheese, finely shredded
– 1/4 cup of fresh parsley, finely chopped
– 1/2 teaspoon of kosher salt
– 1/4 teaspoon of freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat, then add 12 ounces of dried fettuccine pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat a large skillet over medium heat and add 4 tablespoons of unsalted butter, swirling until melted and foamy, about 1 minute.
3. Add 4 cloves of minced fresh garlic to the skillet and sauté for 1–2 minutes until fragrant and lightly golden, stirring constantly to avoid burning.
4. Tip: Toasting the garlic gently enhances its flavor without bitterness—watch it closely as it can turn quickly.
5. Stir in 8 ounces of chopped pastrami and cook for 3–4 minutes until slightly crispy around the edges, tossing to coat in the garlic butter.
6. Pour in 1 cup of heavy cream and bring to a gentle simmer over medium-low heat, stirring occasionally, for about 2 minutes until slightly thickened.
7. Reduce the heat to low and gradually whisk in 1 cup of freshly grated Parmesan cheese until fully melted and smooth, about 1–2 minutes.
8. Tip: Adding the cheese off the heat prevents clumping—if the sauce thickens too much, stir in a splash of pasta water to loosen it.
9. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water, then add the pasta directly to the skillet with the sauce.
10. Toss everything together over low heat for 1–2 minutes until the pasta is evenly coated, adding reserved pasta water a tablespoon at a time if needed for a silky consistency.
11. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper, adjusting to your preference, then remove from heat.
12. Tip: Taste the sauce before adding salt, as the pastrami and Parmesan contribute saltiness—this avoids over-seasoning.
13. Stir in 1/4 cup of fresh parsley just before serving for a bright, herby finish.
Earthy and rich, this pasta boasts a velvety sauce that clings perfectly to each strand, with the pastrami adding a smoky, salty punch that balances the creamy garlic butter. Serve it straight from the skillet with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last drop—it’s a dish that’s as cozy as it is impressive.
Conclusion
Glorious! This roundup offers 19 mouthwatering ways to savor pastrami, from classic sandwiches to creative twists. We hope it inspires your next kitchen adventure. Pick a recipe, give it a try, and let us know your favorite in the comments below! If you enjoyed this collection, please share it on Pinterest to spread the savory joy. Happy cooking!
