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Recipe

Quick and Easy Pastrami Recipe

Smoky, spicy, and ridiculously satisfying with crisp edges and a peppery crust. A fast shortcut method that tastes like you planned ahead.

Author By Matt Campbell
4.8
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Pastrami has a reputation. Big deli energy, long cures, lots of waiting. Love that for the pros, but on a Tuesday? I want the smoky, spicy, pepper-crusted vibes without turning my fridge into a meat science project.

This quick version is my weeknight-friendly workaround: we start with store-bought pastrami and give it a fast glow up in the oven or skillet so it tastes freshly made. The key is a quick spice rub, a little moisture, and enough heat to wake up the fat and toast the peppery edges. Think: deli sandwich at home, but louder.

Why It Works

  • Big pastrami flavor fast: smoke, pepper, and garlic show up in minutes, not days.
  • Crisp edges, tender middle: a quick steam then sear approach keeps it juicy.
  • Flexible heat level: keep it mild for the kids or crank the cayenne for the adults who like a little drama.
  • Sandwich-ready or dinner-ready: pile it on rye, tuck into wraps, or serve with eggs and potatoes.

Pairs Well With

Storage Tips

Fridge: Cool pastrami quickly, then store in an airtight container for 3 to 4 days.

Freezer: Freeze in a zip-top bag with as much air pressed out as possible for up to 2 months. (Pro move: portion it first so you can thaw only what you need.)

Reheat without drying it out: Add a splash of water or broth to a skillet, cover, and warm on low for 2 to 3 minutes, then uncover and let the edges crisp for 30 to 60 seconds. Microwave works too, but cover it with a damp paper towel so it stays tender.

Leftover ideas: Chop into hash, fold into scrambled eggs, or make a very unfairly good quesadilla with Swiss and mustard.

Common Questions

Is this really homemade pastrami?

This is a shortcut pastrami method using store-bought sliced pastrami, then boosting it with a smoky-spicy rub and the right heat. If you want true cured pastrami from scratch, that is a longer project.

What kind of pastrami should I buy?

Look for thin to medium sliced pastrami from the deli counter if possible. Pre-packaged works too, but deli-sliced tends to be less watery and more tender.

How do I make it less spicy?

Skip the cayenne and use smoked paprika plus black pepper. You still get the smoky vibe without the heat.

Can I make this without an oven?

Yes. Use the skillet method in the instructions. It is fast and gives you the best crisp edges.

What is the best cheese for pastrami sandwiches?

Classic is Swiss. Provolone melts nicely too. If you want extra comfort, mild cheddar is not traditional, but it is very welcome.

Is there a good substitute for liquid smoke?

If you do not have liquid smoke, use smoked paprika plus a tiny splash of Worcestershire for depth. It will not be identical, but it still hits smoky and savory.

I love deli food the way some people love fancy brunch. Something about warm rye, sharp mustard, and that peppery pastrami perfume just feels like a little win. The problem is I do not always want to spend deli money or drive across town when the craving hits.

This quick version started as me standing in my kitchen, hungry and impatient, thinking, “What if I just treated sliced pastrami like it deserved a little attention?” A few smoky spices, a quick steam to keep it juicy, and a final sear later, I had crisp edges and that bold, spicy snap that makes you stop mid-bite. It is not precious. It is delicious. That is the whole point.