Roasted Prime Rib Sandwich

Andy Anderson !


Here’s an excellent recipe to make for anyone that loves a good French dip sandwich. It’s actually, very simple to assemble, and if you’re using store-bought prime rib, I’ve got a down & dirty way for you to make some faux juice for the dipping sauce.

So, you ready… Let’s get into the kitchen.

Featured Pinch Tips Video

☆☆☆☆☆ 0 votes
20 Min
10 Min



italian baguettes or batards
1/2 lb
prime rib, sliced thin and chopped
grapeseed oil, for sautéing
1/2 medium
yellow onion, cut pole-to-pole and sliced into thick half moons
1/2 medium
green bell pepper, seeds removed, and cut into 1/4-inch strips
6 oz
button mushrooms, stemmed and sliced
4-6 slice
provolone cheese
horseradish sauce
dipping sauce (au juice)


Step 1 Direction Photo


Step 2 Direction Photo

2Gather and prep all your ingredients.

Step 3 Direction Photo

3Chef’s Note: You will need a good horseradish sauce, and some dipping sauce (au jus) to complete the sandwich. If you lack either of these I will have some additional ideas at the end of this recipe.

Step 4 Direction Photo

4Add the grapeseed oil to a sauté pan over medium-high heat.

Step 5 Direction Photo

5Add the onions to the pan.

Step 6 Direction Photo

6Sauté the onions, for about 5 to 8 minutes, or until they begin to color.

Step 7 Direction Photo

7Chef’s Note: Sometimes, about halfway thru the sauté, I’ll drop a tablespoon of butter into the pan… just to give the onions a bit more flavor.

Step 8 Direction Photo

8Add the green bell pepper and mushrooms.

Step 9 Direction Photo

9Continue to sauté until the onions are brown and the peppers and mushrooms are cooked through, about 5 to 8 additional minutes.

Step 10 Direction Photo

10Remove from the heat and reserve.

Step 11 Direction Photo

11Heat the dipping sauce in a small saucepan.

Step 12 Direction Photo

12Brush the bottoms of the rolls with some horseradish sauce.

Step 13 Direction Photo

13Dip the chopped beef into the hot dipping sauce, and then drain.

Step 14 Direction Photo

14Chef’s Tip: I usually put the beef into a strainer, and dip the strainer into the sauce.

Step 15 Direction Photo

15Add half the beef to each roll.

Step 16 Direction Photo

16Add the pepper/mushroom/onion mixture on top.

Step 17 Direction Photo

17Cover with several slices of the provolone, the more the merrier.

Step 18 Direction Photo

18Pop under a broiler until the cheese is bubbly, about 2 minutes.

Step 19 Direction Photo


Step 20 Direction Photo

20Serve with some dipping sauce on the side, and maybe a bit more horseradish sauce. Enjoy.

Step 21 Direction Photo

21Keep the faith, and keep cooking.

Step 22 Direction Photo


Step 23 Direction Photo

23If you're looking for a good horseradish sauce, I have one for you right here:

A Kinder, Gentler Horseradish Sauce

Step 24 Direction Photo

24If you need a good faux dipping sauce (au jus), check this one out:

Beef Sandwich Au Jus Dipping Sauce

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy, Heirloom