Prime Rib Steak Sandwiches
An incredible use for leftover prime rib? Prime rib steak sandwiches layered with melted provolone cheese, slices of prime rib, caramelized onions, arugula, and horseradish cream sauce.
Servings: 4 sandwiches
Cost: $10.00
Ingredients
- 1 ½ lbs leftover prime rib or other steak (about 4-6 oz per person)
- 1 white onion, sliced
- 8 slices provolone cheese
- 2 cups arugula (or other crunchy green, lightly packed)
- 1 large baguette
For the Horseradish Cream Sauce
- ¾ cup sour cream
- 3 tablespoons horseradish
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon white wine vinegar
- ½ teaspoon kosher salt
- 2 tablespoon fresh chives, finely chopped
Instructions
For the Prime Rib Sandwiches:
- Preheat Oven: to 325 degrees.
- Make the Caramelized Onions: Heat a large pan on the stovetop to medium heat then add 2 tablespoons olive oil and the sliced onions. Stir occasionally until the onions are soft, golden/starting to brown, and sweet to the taste (roughly 30-40 minutes). Remove from heat. *You may need to adjust the heat and turn it down if they are browning too fast.
- Reheat Prime Rib: Place the leftover prime rib in a large cast iron (or oven proof) pan and place in the oven to heat up (approx 15 - 20 minutes). Remove from oven and slice into thin slices.
- Build Sandwiches: Cut the baguette into 4 equal-size pieces and cut them in half lengthwise. Place on a baking sheet, open-faced, and place two pieces of cheese on the bottom half of each sandwich. Place under the broiler for a couple of minutes to melt the cheese (paying close attention to not burn the bread).
- Once the cheese is melted, remove from the oven and build each sandwich: add 3-4 slices of the warm steak, a small handful of arugula, and a couple tablespoons of caramelized onions, then top with 1-2 tablespoons of creamy horseradish sauce. Serve immediately and enjoy the heck out of these epic sandwiches.
For the Horseradish Cream Sauce
- Place all ingredients in a bowl and mix together.
Notes
If your steak is already sliced up you can just warm it up on the stovetop on on a small skillet. Alternatively you can add the thin steak slices on top of the provolone just before placing into the oven to broil and melt the cheese.
Or you can serve cold.
You can also make this sandwich with ham or other steak roasts.
Nutrition
Calories: 768kcal | Carbohydrates: 11g | Protein: 35g | Fat: 64g | Saturated Fat: 30g | Cholesterol: 152mg | Sodium: 874mg | Potassium: 594mg | Fiber: 1g | Sugar: 4g | Vitamin A: 906IU | Vitamin C: 11mg | Calcium: 382mg | Iron: 3mg
