Real Recipes From Real Home Cooks ®

roasted prime rib sandwich

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 2 serving(s)
prep time 20 Min
cook time 10 Min
method Broil

Ingredients For roasted prime rib sandwich

  • 2
    italian baguettes or batards
  • 1/2 lb
    prime rib, sliced thin and chopped
  • grapeseed oil, for sautéing
  • 1/2 md
    yellow onion, cut pole-to-pole and sliced into thick half moons
  • 1/2 md
    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)

How To Make roasted prime rib sandwich

  • 1
  • 2
    Gather and prep all your ingredients.
  • 3
    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.
  • 4
    Add the grapeseed oil to a sauté pan over medium-high heat.
  • 5
    Add the onions to the pan.
  • 6
    Sauté the onions, for about 5 to 8 minutes, or until they begin to color.
  • 7
    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.
  • 8
    Add the green bell pepper and mushrooms.
  • 9
    Continue to sauté until the onions are brown and the peppers and mushrooms are cooked through, about 5 to 8 additional minutes.
  • 10
    Remove from the heat and reserve.
  • 11
    Heat the dipping sauce in a small saucepan.
  • 12
    Brush the bottoms of the rolls with some horseradish sauce.
  • 13
    Dip the chopped beef into the hot dipping sauce, and then drain.
  • 14
    Chef’s Tip: I usually put the beef into a strainer, and dip the strainer into the sauce.
  • 15
    Add half the beef to each roll.
  • 16
    Add the pepper/mushroom/onion mixture on top.
  • 17
    Cover with several slices of the provolone, the more the merrier.
  • 18
    Pop under a broiler until the cheese is bubbly, about 2 minutes.
  • 19
  • 20
    Serve with some dipping sauce on the side, and maybe a bit more horseradish sauce. Enjoy.
  • 21
    Keep the faith, and keep cooking.
  • 22
  • 23
    If you're looking for a good horseradish sauce, I have one for you right here:
  • 24
    If you need a good faux dipping sauce (au jus), check this one out: