Roasted Prime Rib Sandwich

Name: Roasted Prime Rib Sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: PLAN/PURCHASE; 2 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)

By Andy Anderson !
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

9 Comments

Serves:

Prep:

20 Min

Cook:

10 Min

Method:

Broil

Ingredients

PLAN/PURCHASE
2

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)
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How to Make Roasted Prime Rib Sandwich

Step-by-Step

PREP/PREPARE
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.
PLATE/PRESENT
Serve with some dipping sauce on the side, and maybe a bit more horseradish sauce. Enjoy.
Keep the faith, and keep cooking.
Additionals
If you're looking for a good horseradish sauce, I have one for you right here:

A Kinder, Gentler Horseradish Sauce
If you need a good faux dipping sauce (au jus), check this one out:

Beef Sandwich Au Jus Dipping Sauce