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Feature image of the grilled pastrami and provolone

Olive Oil Grilled Pastrami with Provolone

Prep Time 5 mins
Total Time 5 mins
Servings 4 sandwiches


  • 4 bolillo rolls fresh
  • 1 pound beef pastrami shaved
  • 8 slices provolone cheese
  • 2 cups sweet onion sliced 1/4 inch thick
  • 4-6 tablespoon extra-virgin olive oil
  • 3-4 pinches garlic powder
  • 3-4 pinches dry oregano


  • Pre-heat the oven to 400° F.
  • Slice the bolillos lengthwise down the middle and place two overlapping slices of cheese against the top side.
  • Heat a non-stick pan to medium or medium-high.
  • Add 1 tablespoon of the olive oil and half of the onions.
  • Toss until the onions are starting to brown.
  • Remove from heat before they become too soft.
  • Transfer to a paper plate and repeat with the rest of the sliced onions.
  • Then add 2-3 tablespoon of olive oil to the pan, add the shaved pastrami, and sprinkle the pinches of garlic powder and oregano.
  • Toss until the meat is heated, well covered in olive oil, and the seasonings are well distributed.
  • Add the onions and toss to mix well.
  • Spoon equal amounts into the prepared bolillos.
  • Place in the hot oven for a couple of minutes or just until the cheese finishes melting.
  • Serve hot.


I recommend browning the onions in two batches. Otherwise, the onions will crowd the pan and will not caramelize before getting too soft.