Roast the Italian Long Hots: Preheat the broiler. Coat the long hots in olive oil and place them on a baking sheet. Broil until lightly charred on all sides, rotating as needed (about 5-7 minutes). Remove from the broiler, sprinkle with salt to taste, and set aside.

Prepare the Beer Cheese: In a skillet over medium-high heat, melt the butter. Add the flour and whisk constantly for 1 minute to create a roux. Slowly whisk in the beer, continuing to stir until the mixture thickens. Reduce the heat to medium, then add the Dijon mustard and Worcestershire sauce, whisking until combined. Gradually add the cheddar cheese, whisking until melted and smooth. Add the American cheese slices, continuing to whisk until fully melted. Keep warm until ready to use, thinning with a splash of whole milk if needed.

Prepare the Sandwich: Slice an 8-inch sandwich roll, leaving one side intact for easy folding. Heat a griddle or large cast-iron skillet over medium-high heat. Add a splash of olive oil and sauté the diced onion until softened, about 3-4 minutes. Push the onion to one side of the pan. Add another splash of olive oil to the griddle, then place the sliced pastrami on the hot surface. Apply light pressure with a spatula to sear one side of the meat, about 2-3 minutes. Flip the pastrami and chop it finely using a bench scraper or heavy spatula. Mix the sautéed onions into the chopped pastrami, then add 2 ladles of beer cheese. Stir everything together and shape the mixture into a log the length of your sandwich roll.

Assemble the Cheesesteak: Open the sandwich roll and place it cut side down over the pastrami mixture to steam the bread for about 30 seconds. Using a large spatula, scrape underneath the meat mixture and flip it over into the sandwich roll, revealing the seared layer of pastrami. Place the sandwich onto a sheet of foil. Top with an additional ladle of beer cheese, chopped cherry peppers, and 2 roasted Italian long hots. Wrap the sandwich tightly in foil, slice in half, and serve hot.