roasted prime rib sandwich

Name: Roasted Prime Rib Sandwich
Prep time: 20 min
Cook time: 10 min
Yield: 2
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 2 - italian baguettes or batards; 1/2 pound(s) 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 ounce(s) button mushrooms, stemmed and sliced; 4-6 slice(s) provolone cheese; - horseradish sauce; - dipping sauce (au juice)

36 Pinches 23 Photos

Andy Anderson !

Wichita, KS

Updated on Jan 5, 2016

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.

Rate

prep time 20 Min

cook time 10 Min

method Broil

yield 2 serving(s)

Ingredients

PLAN/PURCHASE
2 - italian baguettes or batards
1/2 pound 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 ounces button mushrooms, stemmed and sliced
4-6 slices provolone cheese
- horseradish sauce
- dipping sauce (au juice)

How To Make roasted prime rib sandwich

Step 1

PREP/PREPARE

Step 2

Gather and prep all your ingredients.
Step 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.
Step 4

Add the grapeseed oil to a sauté pan over medium-high heat.
Step 5

Add the onions to the pan.
Step 6

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

Add the green bell pepper and mushrooms.
Step 9

Continue to sauté until the onions are brown and the peppers and mushrooms are cooked through, about 5 to 8 additional minutes.
Step 10

Remove from the heat and reserve.
Step 11

Heat the dipping sauce in a small saucepan.
Step 12

Brush the bottoms of the rolls with some horseradish sauce.
Step 13

Dip the chopped beef into the hot dipping sauce, and then drain.
Step 14

Chef’s Tip: I usually put the beef into a strainer, and dip the strainer into the sauce.
Step 15

Add half the beef to each roll.
Step 16

Add the pepper/mushroom/onion mixture on top.
Step 17

Cover with several slices of the provolone, the more the merrier.
Step 18

Pop under a broiler until the cheese is bubbly, about 2 minutes.
Step 19

PLATE/PRESENT
Step 20

Serve with some dipping sauce on the side, and maybe a bit more horseradish sauce. Enjoy.
Step 21

Keep the faith, and keep cooking.
Step 22

Additionals
Step 23

If you're looking for a good horseradish sauce, I have one for you right here: https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=1
Step 24

If you need a good faux dipping sauce (au jus), check this one out: https://www.justapinch.com/recipes/sauce-spread/gravy/beef-sandwich-au-jus-dipping-sauce.html
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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