Tender slices of leftover prime rib are layered on garlic bread and topped with caramelized onions, melted cheese, horseradish sauce, and au jus for the ultimate prime rib sandwich.
prime rib sandwich
Transform leftover prime rib into amazing prime rib sandwiches with our flavorful prime rib recipes and rich au jus.
Houston’s famous Prime Rib Dip Au Jus has nothing to do with this bad guy, as it’s a souped-up version of the classic French dip sandwich.
Ingredients and Substitutes
The main ingredients needed to make the prime rib sandwich recipe are: The complete list is in the recipe card.
Leftover Prime Rib: I created and tested this recipe using one 1/4-inch to 1/2-inch slice of beef cut against the grain from a leftover prime rib roast. If you prefer texture, use a sharp knife or meat slicer to shave the prime rib. Start with cold meat, as it’s easier to cut thin slices. Bread: Any hearty bread roll will work, including French rolls, ciabatta bread, hoagie rolls, and baguettes. You can also buy garlic bread that saves you time spreading garlic butter. Cheese: Add a slice of provolone, Swiss, or cheddar cheese to add creaminess to your sandwich. Onions: Sweet onions are best, but yellow or red onions will work as well. To save time, use sautéed onions instead. Au Ju: If you have leftover prime rib au jus, this is a great way to use it up. If not, make a batch using a homemade au jus mix or a store-bought pack. Creamy Horseradish Sauce: If you’re not a fan of horseradish, omit this element. There’s no need for the classic “prime rib sandwich sauce” because the garlic bread and au jus are so flavorful.
How to reheat prime rib for sandwiches
That’s the genius of this recipe. The leftover prime rib slices go into the broiler with the rest of the sandwich so they don’t overcook. Additionally, au jus is served warm, which allows the meat to “warm up” even more. This recipe does not use dried meat. Your “pink center” will stay pink!
If you need tips for reheating large slices or prime rib roasts, check out this How to Reheat Prime Rib guide.
How to make
Here’s a quick guide on how to make a prime rib sandwich with step-by-step photos.
Step 1: The longest step in making this sandwich is caramelizing the onions. Start the bad guys first and let them do the cooking while you work on the other elements.
Step 2: Whisk in plenty of au jus and reheat the prime rib slices using bits.
Step 3: Toast the garlic bread and cheese.
Step 4: Top with warmed prime rib, caramelized onions, and horseradish sauce. Serve with au jus.
variations
Here are some variation ideas to consider when making this sandwich recipe.
Roast Beef Sliders: Feed a crowd with the slider bread used in these prime rib sliders.
Crispy Onions: Top with fried onions or bacon-onion jam for extra flavor and crunch.
Mushrooms: Sauteed mushrooms are a great addition to this sandwich. Just stir fry with onions.
Green Peppers: RH Rooftop serves an amazing prime rib sandwich with pickled peppers. Throw them in for heat and spiciness.
Recipe tips and notes
Garlic bread: Pre-made garlic bread can save you prep time. Hello, this is Texas Toast. Don’t forget to toast the bread. The garlic butter adds flavor and the heat adds crunch. Salt: We highly recommend using unsalted butter. Prime rib rubs and au jus are already high in sodium. Serve immediately for best texture. The longer you let it sit, the softer the bread will become.
leftover prime rib
If you have a lot of leftovers, here are some more ideas: prime rib breakfast casserole, prime rib quiche, Philadelphia cheesesteak sandwich, prime rib patty melt, roast beef sandwich with bacon jam, or prime rib soup.
Prime rib sandwich (using leftover roast beef)
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Quantity: 1 sandwich
calorie: 1665kcal
Fee: 5 dollars
cooking modePrevent the screen from going dark
material
Caramelized onions:
2 tablespoon unsalted butter (*Note 1)1 small onion, thinly sliced1 teaspoon apple cider vinegar
Garlic bread:
1 french sub roll (*Note 2)2 tablespoon unsalted butter, softened2 cloves Garlic, chopped
Instructions
Preheat a medium saucepan over medium heat.
Add butter. Once melted, add onions and mix. Cover and cook the onions without interruption for 5 to 6 minutes. Remove lid and stir for 1 minute.
Reduce heat (toward the high end of low heat) and cook, stirring every 6 to 7 minutes for 30 to 35 minutes or until onions are deep brown. Add vinegar and use a wooden spoon to deglaze, making sure to remove any brown bits from the bottom of the pan. Cover and set aside.
When the onions are nearing the end, preheat the oven to high heat.
Add 1/4 cup au jus to a large skillet and increase heat to medium-high. Once it boils, reduce the heat to medium. Add the prime rib slices and cook for 1 minute on each side. Remove and place on a plate lined with paper towels. (*Note 5)
Cut the bread in half lengthwise and place on a baking sheet. In a small bowl, add the butter and minced garlic and stir to combine. Spread the garlic butter mixture evenly over the rolls.
Bake for about 3-4 minutes until desired color. Remove from oven.
Add cheese to bottom layer and bake for 1-2 minutes or until cheese is melted.
Top the cheese with warm prime rib slices and caramelized onions. Whisk horseradish sauce on another slice of bread and place on top of the bottom half.
Serve immediately, garnished with warmed au jus.
Precautions
Note 2 – You can also use hoagie rolls, pre-made garlic bread, large French bread, ciabatta, or other sturdy breads.
Note 3 – You can use any leftover prime rib. Keep in mind that the prime rib rub you use will affect the final flavor of the sandwich.
Note 4 – Horseradish sauce or au jus can be homemade or store-bought.
Note 5 – Total time will vary depending on the thickness of your prime rib slices. Also, keep in mind that dipping the sandwich in hot au jus will make the beef even hotter.
Nutritional calculations do not include additions of salt, au jus or horseradish.
nutrition
calorie: 1665kcal | carbohydrates: 217g | protein: 55g | fat: 66g | Saturated fat: 38g | Polyunsaturated fats: 5g | Monounsaturated fats: 16g | Trans fat: 2g | cholesterol: 147mg | sodium: 2699mg | potassium: 669mg | fiber: 10g | sugar: twenty twog | Vitamin A: 1736IU | Vitamin C: 7mg | calcium: 537mg | iron: 16mg
