What do you do with leftover prime rib? Make an out-of-this-world prime rib steak sandwich, filled with tender meat, melted cheese, and sweet caramelized onions, that’s what.
Or you may be here because you cooked a prime rib over the holidays and now find yourself with an influx of leftover meat. #meatloverproblems
Or you’re just having mad cravings for an overindulgent meaty, cheesy, creamy, sandwich layered with the sweet goodness of caramelized onions.
Whatever the reason, we have the answer. It lies within the sweet, smoky, meaty, goodness of this sandwich.
This. Is. The. Ultimate. Use. For. Leftover. Smoked Prime Rib.
Or any leftover steak really. And it’s as simple as warming up your meat, cooking some onions, and assembling.
Depending on how much steak you have, there are several options for warming up your meat. If you have about 2 lbs, like we have here, then you can take your roast and place it in the oven, set to 325 , for about 15 minutes or until warmed throughout. You can use an instant read thermometer to avoid overcooking the meat. You don’t want to start cooking it again, you just want to warm it up. The length of time it will require to re-heat will depend on how much meat you have.
You can also just slice the cold meat and heat it up on the stovetop. You can also serve the meat cold. I won’t judge. But really, this is best made warm, with the ooey goodness of melted cheese smothering the warmed meat.
While the meat is warming you can caramelize your onions. Just slice one onion and cook it on the stovetop until slowly caramelized and sweet. This takes time for perfect caramelization. Roughly 30-40 minutes if you’re doing it right. But believe me, it’s worth every single minute for the sweet glory of perfectly caramelized onions.
While all this is going on you can prep your creamy horseradish sauce. If you’re a traditionalist then it’s possible you used horseradish when you made your prime rib? Therefore it’s possible you have some leftover? If so you can just use that to make this creamy sauce. Or if you frequently make Bloody Mary’s at home then it’s likely you already have some in your fridge. And for all you mayo-haters out there (I’m raising my hand high), this sauce is mayo-free. I want something creamy, but not too rich or oily. So I like sour cream as the base, then add in horseradish, chives and a few other ingredients for flavor.
Next all we need to do is assemble.
I like a baguette for ease and crunch. And if you’re serving 4 or 5 people, it’s the perfect size. Just portion the baguette off into about 5 inch segments, and slice open lengthwise. Place a couple slices of provolone cheese on the bottom piece and place the bread and cheese under the broiler to melt. Once the cheese is melted (around 2 minutes), you can layer on your meat, arugula (or other crunchy greens), caramelized onions, and top with a generous drizzle of the horseradish cream sauce.
And you’ve got a winning leftover prime rib sandwich. Who knows, you may start smoking a prime rib just so you can use the tender slices to make these sandwiches? Just sayin.
- 1-1 1/2 lbs leftover prime rib or other steak (about 4-6 oz per person)
- 1 white onion sliced
- 8 slices provolone cheese
- 2 cups arugula or other crunchy green, lightly packed
- 1 baguette
- Horseradish Cream Sauce below
- 3/4 cup sour cream
- 3 tablespoons horseradish
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 2 tablespoon fresh chives finely chopped
Preheat oven to 325 degrees.
To make the caramelized onions: heat up a large pan on the stovetop to medium heat then add 2 tablespoons olive oil and the sliced onions. Stir occasionally until the onions are soft, golden/starting to brown, and sweet to the taste (roughly 30-40 minutes). Remove from heat. *You may need to adjust the heat and turn it down if they are browning too fast.
In the meantime, place your leftover prime rib in a large cast iron (or oven proof) pan and place in the oven to heat up (approx 15 - 20 minutes). Remove from oven and slice into thin slices.
To build your sandwiches: cut the baguette into 4 equal size pieces and cut in half, lengthwise. Place on a baking sheet, open faced, and place two pieces of cheese on bottom half of each sandwich.
Place under the broiler for a couple minutes to melt the cheese (paying close attention to not burn the bread).
Once the cheese is melted, remove from the oven and build each sandwich: add 3-4 slices of the warm steak, a small handful of arugula, and a couple tablespoons of caramelized onions, then top with 1-2 tablespoons of creamy horseradish sauce. Serve immediately and enjoy the heck out of these epic sandwiches.
Place all ingredients in a bowl and mix together.
We like to serve these up with a nice cold beer. Occidental Brewery Pilsner hits the spot most recently. It’s crisp, light, and a refreshing balance to the rich sandwich.
What’s your beverage of choice for an indulgent sandwich like this?
For the full recipe for Smoked Prime Rib click here.
For more tasty recipes, BBQ tips and tricks, check out the Recipe Index.
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