Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 sub rolls (about 8 inches each)
- 8 oz sliced deli corned beef
- 8 oz sliced deli pastrami
- 4 slices provolone cheese
- 2 tbsp mayonnaise
- 4 tsp deli mustard (brown or spicy brown)
- 2 tbsp Italian dressing
- 2 tsp unsalted butter (optional, for richer bread)
- 1 tbsp water (for steaming bread in foil packet, optional)
Do This
- 1. Bring 1 inch of water to a steady simmer in a pot with a steamer basket; keep at medium heat.
- 2. Split rolls; set out mayo, mustard, and Italian dressing.
- 3. Pile corned beef + pastrami on a heatproof plate (or foil tray) and steam 3–4 minutes until hot.
- 4. Top hot meat with provolone; cover and steam 1 minute to melt.
- 5. Steam rolls 45–60 seconds (or wrap in foil and steam 1–2 minutes) until warm and soft.
- 6. Spread each roll with 1 tbsp mayo and 2 tsp mustard; splash 1 tbsp Italian dressing per sub.
- 7. Pile in the cheesy meats, close, slice, and serve immediately.
Why You’ll Love This Recipe
- Gets you that warm, steamy sub-shop texture at home with simple equipment.
- Pastrami + corned beef + provolone is a bold, classic deli combo that feels extra hearty.
- Fast: you can go from fridge to finished sub in about 20 minutes.
- The mayo, deli mustard, and Italian dressing combo hits creamy, tangy, and savory in one bite.
Grocery List
- Produce: None required (optional: dill pickle chips, banana peppers, sliced onion)
- Dairy: Provolone cheese slices, unsalted butter (optional)
- Pantry: Mayonnaise, deli mustard (brown or spicy brown), Italian dressing
- Bakery & Deli: Sub rolls/hoagie rolls, sliced deli corned beef, sliced deli pastrami
Full Ingredients
For the Subs (2 servings)
- 2 sub rolls (about 8 inches each; soft hoagie-style works best for steaming)
- 8 oz sliced deli corned beef
- 8 oz sliced deli pastrami
- 4 slices provolone cheese (about 3–4 oz total)
Condiments
- 2 tbsp mayonnaise (1 tbsp per sub)
- 4 tsp deli mustard (2 tsp per sub; brown or spicy brown)
- 2 tbsp Italian dressing (1 tbsp per sub)
Optional (Nice Touches)
- 2 tsp unsalted butter, softened (for lightly buttering the inside of the rolls)
- Dill pickle chips, for serving
- Banana pepper rings, for serving
Step-by-Step Instructions
Step 1: Set up a simple steamer
Fill a medium pot with 1 inch of water (about 2–3 cups, depending on the pot). Insert a steamer basket and bring the water to a gentle simmer over medium heat. You want steady steam, not a violent boil that splashes water up into the food.
If you don’t have a steamer basket: Use a metal colander that fits inside a pot, or set a heatproof plate on a small inverted ramekin in the pot (keeping the plate above the waterline).
Step 2: Prep the rolls and condiments
Split the sub rolls lengthwise, leaving a “hinge” if you like (this helps keep everything tucked in). Set them aside.
In a small prep area, portion the condiments so assembly is quick: 1 tbsp mayonnaise, 2 tsp deli mustard, and 1 tbsp Italian dressing per sub.
Optional: For a richer bite, lightly spread 1 tsp softened butter on the inside of each roll (or just on the top half).
Step 3: Portion the meats for fast, even steaming
Divide the corned beef and pastrami into two equal piles (each sub gets 4 oz corned beef and 4 oz pastrami).
Loosely fold the slices rather than compressing them; this helps steam circulate so the meat heats evenly.
Step 4: Steam the corned beef and pastrami until hot
Place the two meat piles on a heatproof plate or shallow tray that fits into your steamer setup. Steam uncovered for 3–4 minutes, until the meat is hot throughout (aim for about 165°F if you check with a thermometer).
If the slices are very thick or straight from the coldest part of the fridge, steam for 5 minutes, checking at the 4-minute mark.
Step 5: Melt the provolone right on the meat
Open the pot and quickly lay 2 slices provolone over each pile of hot meat. Cover the pot and steam for 1 minute, or until the provolone is fully melted and draping over the folds of meat.
Tip: If condensation is dripping from the lid, tilt the lid slightly when lifting so water falls back into the pot, not onto the cheese.
Step 6: Steam the bread for that sub-shop softness
For the most authentic “steamed sub” feel, steam the bread briefly.
Method A (direct steam): Place the split rolls (cut side down on a plate, or cut sides facing each other) in the steamer basket and steam for 45–60 seconds, just until warm and softened.
Method B (foil packet, slightly less soggy risk): Wrap each roll in foil. Before sealing, sprinkle 1/2 tbsp water into each foil packet (total 1 tbsp water). Steam 1–2 minutes. Unwrap immediately.
Step 7: Assemble like the New York Steamer and serve
Spread 1 tbsp mayonnaise on the inside of each warm roll. Add 2 tsp deli mustard per sub (spread it or stripe it).
Now add the signature tang: drizzle or “splash” 1 tbsp Italian dressing per sub over the inside of the roll or directly onto the meat (your choice). If you like a tidier sandwich, drizzle on the bread; for maximum flavor, drizzle on the meat.
Use tongs or a spatula to transfer the cheesy steamed meat piles into each roll. Close, slice in half, and serve immediately while hot and steamy.
Pro Tips
- Don’t over-steam the bread: 45–60 seconds is usually enough. Too long can make the roll gummy.
- Keep the meat loose: Fold slices into airy layers so steam can heat quickly and evenly.
- Melt the cheese on the meat, not the bread: This mimics the sub-shop experience and keeps the roll from getting greasy.
- Control moisture: If your steamer lid drips a lot, wrap the lid with a clean kitchen towel (tied above the flame) to catch condensation.
- Italian dressing choice matters: A zesty, oil-and-vinegar style tastes closest; creamy Italian will taste heavier and less bright.
Variations
- Spicy version: Use spicy brown mustard and add 1–2 tbsp banana pepper rings per sub.
- Extra cheesy: Add 1 additional slice provolone per sub (3 slices total), and steam 30 seconds longer to fully melt.
- Onion lover’s twist: Add thin-sliced onion to the meat during the last 1 minute of steaming so it softens without turning limp.
Storage & Make-Ahead
These subs are best eaten immediately. If you want to prep ahead, portion the meats and slice the cheese up to 2 days in advance and keep refrigerated. Store condiments separately. To reheat leftovers, remove meat from the bread and steam the meat for 2–3 minutes until hot; steam the bread for 30–45 seconds just before re-assembling. Avoid microwaving the fully assembled sub; it tends to make the bread tough and the meat rubbery.
Nutrition (per serving)
Approximate, per 1 sub (1/2 of recipe): 860 calories; 45 g protein; 55 g carbohydrates; 50 g fat; 18 g saturated fat; 2,450 mg sodium; 3 g fiber; 6 g sugars.
