How to Reheat Zaidy’s Pastrami in a Pan
A quick stovetop technique for warming your pastrami to tender, aromatic perfection — no fuss, all flavour.
When you’ve only got a few minutes but want something that tastes like it came straight from a cafe, the pan is your go-to. Reheating Zaidy’s pastrami in a pan brings out its full aroma and keeps the edges beautifully tender, with just the right hint of sizzle.
Made from premium Australian beef, our pastrami is brined for two weeks, smoked low and slow for 24 hours, and sliced thick to hold onto every bit of flavour. Whether you’re building a bold sandwich or adding it to your morning eggs, the pan method is simple and satisfying.
How to Reheat Zaidy’s Pastrami in a Pan — Steps
Preheat your pan over medium heat. A nonstick or cast iron pan works best — no oil needed.
Place slices directly into the pan in a single layer. No need to crowd it. Let each piece warm evenly.
Optional: Add a splash of water or broth. If you prefer a softer rather than more seared texture, a tiny splash and a quick cover will help steam it gently.
If you like it crispy with those caramalised edges—skip step 3.
Warm for 1–2 minutes on each side. Just until heated through and aromatic ( or with a bissel sizzle).
Serve immediately. The aroma alone will tell you it’s ready.
Remember —
Reheating pastrami in a pan is all about control — it gently revives the meat’s texture and aroma, bringing out its smoky depth without drying it out. It’s quick, satisfying, and gives you that freshly-sliced-from-the-deli feeling in minutes.
Serving Ideas
Once your pastrami is warm and ready, here are some ideas to put it to work:
Deli Skillet Hash: Toss pan-warmed pastrami with potatoes, onions, and eggs for the ultimate breakfast-for-dinner.
Grilled Pastrami Melt: Add warm slices to a sandwich with cheddar or Swiss, then toast until golden and gooey.
Quick Wrap or Pita: Fold into flatbread with slaw, mustard, or tzatziki for a fast lunch with deli soul.
Simple Snack Plate: Serve alongside crackers, olives, and pickles for an effortless grazing board.
Pastrami and Egg Sandwich: Sear pastrami until crispy, fry egg in the pastrami juices and pop into a bun with sauce of choice.
Want more reheating methods?
Check out our full collection of heating guides — from microwave to simmered stovetop.
