Roasted Prime Rib Sandwich
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Family Tested & Approved
italian baguettes or batards
prime rib, sliced thin and chopped
grapeseed oil, for sautéing
yellow onion, cut pole-to-pole and sliced into thick half moons
green bell pepper, seeds removed, and cut into 1/4-inch strips
button mushrooms, stemmed and sliced
Gather and prep all your ingredients.
Chef’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.
Add the grapeseed oil to a sauté pan over medium-high heat.
Add the onions to the pan.
Sauté the onions, for about 5 to 8 minutes, or until they begin to color.
Chef’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.
Add the green bell pepper and mushrooms.
Continue to sauté until the onions are brown and the peppers and mushrooms are cooked through, about 5 to 8 additional minutes.
Remove from the heat and reserve.
Heat the dipping sauce in a small saucepan.
Brush the bottoms of the rolls with some horseradish sauce.
Dip the chopped beef into the hot dipping sauce, and then drain.
Chef’s Tip: I usually put the beef into a strainer, and dip the strainer into the sauce.
Add half the beef to each roll.
Add the pepper/mushroom/onion mixture on top.
Cover with several slices of the provolone, the more the merrier.
Pop under a broiler until the cheese is bubbly, about 2 minutes.
Serve with some dipping sauce on the side, and maybe a bit more horseradish sauce. Enjoy.
Keep the faith, and keep cooking.
If you're looking for a good horseradish sauce, I have one for you right here:
If you need a good faux dipping sauce (au jus), check this one out:
Last Updated: Fri, Feb 26, 2016