Pastrami Cheesesteak With Piquanté Peppers, Caramelized Onions And Wisconsin Fontiago

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Wisconsin Cheese


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4 ounces rapini

3 tablespoons olive oil

20 ounces pastrami, chopped

2 ounces caramelized onions

1 ounce piquanté peppers, such as Peppadew™, chopped*

12 ounces Wisconsin Fontiago cheese, shredded

4 rye hoagie rolls, split and toasted

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