Transform your leftover prime rib into an unforgettable, flavor-packed meal with these Prime Rib Steak Sandwiches. Combining tender slices of warm prime rib with melting provolone cheese and the sweetness of caramelized onions creates a perfect balance of savory and rich flavors.
Finished with fresh arugula for a peppery bite and a zesty horseradish cream sauce, this sandwich elevates simple ingredients into an indulgent yet approachable lunch or dinner option that will impress everyone at the table.
- Deliciously repurposes leftover prime rib into a filling, gourmet sandwich.
- Balances rich, savory flavors with fresh greens and tangy horseradish cream.
- Caramelized onions add natural sweetness to elevate every bite.
- Quick heating and broiling steps ensure melted cheese and perfectly warmed steak.
Ingredients
- Leftover prime rib (1 ½ lbs): Thinly sliced, warm steak provides a tender, flavorful base for the sandwich, about 4-6 oz per person.
- White onion (1 medium): Sliced for slow caramelizing to bring out its natural sweetness and deepen sandwich flavor.
- Provolone cheese (8 slices): Smooth, mild cheese melts beautifully for a gooey, savory layer in each sandwich.
- Arugula (2 cups): Fresh, peppery greens add a crisp, light contrast to rich steak and cheese.
- Large baguette (1): Crunchy crust and soft interior provide sturdy, flavorful bread for holding all ingredients.
- Sour cream (¾ cup): Creates a creamy base for the horseradish sauce, balancing heat and acidity.
- Horseradish (3 tablespoons): Adds sharp, spicy kick to the cream sauce for extra flavor dimension.
- Dijon mustard (1 tablespoon): Adds subtle tang and depth to the horseradish cream sauce.
- Fresh squeezed lemon juice (2 tablespoons): Brightens the horseradish sauce and cuts richness.
- White wine vinegar (1 tablespoon): Enhances the tartness and complements sour cream in the sauce.
- Kosher salt (½ teaspoon): Balances flavors throughout the sauce.
- Fresh chives (2 tablespoons, finely chopped): Adds a fresh, mild onion flavor and vibrant color to the cream sauce.
Instructions
- Preheat your oven to 325 degrees Fahrenheit
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Warming the oven to a moderate temperature allows the prime rib to gently reheat without drying out, preserving its tender texture and flavor.
- Caramelize the onions slowly over medium heat
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Heat olive oil in a large skillet and add thinly sliced onions. Stir occasionally for 30-40 minutes until they become soft, golden brown, and sweet. Adjust heat to avoid burning as slow caramelization enhances the natural sugars and deepens the onion’s flavor.
- Heat and slice the prime rib
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Place the leftover prime rib in an ovenproof pan and warm it for about 15-20 minutes in the preheated oven. Once heated, remove and slice the meat thinly to allow for even layering and easier biting in the sandwiches.
- Prepare the baguette and melt the cheese
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Cut the baguette into four equal sections, then slice each piece lengthwise. Arrange the bottom halves on a baking sheet, layering two slices of provolone cheese on each. Broil briefly until the cheese melts and bubbles, taking care not to burn the bread for the perfect gooey foundation.
- Assemble the sandwiches
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Layer warm prime rib slices evenly over the melted provolone on each bun. Add a handful of fresh arugula followed by a generous spoonful of the sweet caramelized onions. Drizzle the creamy horseradish sauce on top for a bold, tangy finish. Close the sandwiches and serve immediately to enjoy the harmonious mix of textures and flavors.
- Make the horseradish cream sauce
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Combine sour cream, horseradish, Dijon mustard, lemon juice, white wine vinegar, kosher salt, and chopped chives in a bowl. Whisk until smooth and well blended. This sauce adds a bright, creamy, and pleasantly spicy element that perfectly complements the rich steak.
- If your prime rib is already sliced, warming on a stovetop skillet is a quicker alternative.
- You can assemble sandwiches cold, though warming enhances flavors and melty cheese experience.
- Feel free to swap prime rib with ham or other steak roasts for variety.
Storage Tips
Store any leftover components separately in airtight containers to maintain freshness—keep the horseradish sauce refrigerated. Sandwiches are best eaten the same day but can be wrapped and refrigerated for up to 24 hours.
Serving Suggestions
Serve these sandwiches with crispy kettle chips or a fresh side salad for a balanced meal. A pickle spear and a cold craft beer or iced tea pair wonderfully to round out this hearty lunch or casual dinner.
- Slice onions thin and cook low and slow to develop their sweet flavor without bitterness.
- Broil cheese quickly to avoid drying out the baguette while achieving a nice melt.
- Use fresh horseradish for more vibrant heat instead of bottled for best sauce results.
- Warm meat gently to prevent toughening; avoid overheating leftover prime rib.
FAQs
- Can I use freshly cooked prime rib for this sandwich?
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Yes! Just slice the prime rib thinly after cooking and let it rest before assembling sandwich. The sandwich works great with fresh or leftover meat.
- What if I don’t have provolone cheese?
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Substitute with other melty cheeses like mozzarella, Swiss, or fontina to keep the creamy texture and mild flavor complementing the steak.
- Can I make the horseradish sauce in advance?
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Absolutely. Make the sauce up to 2 days ahead and keep refrigerated in an airtight container for convenience and enhanced flavor melding.
- Can I prepare this sandwich vegetarian?
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For a vegetarian option, replace steak with grilled portobello mushrooms or marinated grilled vegetables and omit the horseradish cream or substitute with a creamy horseradish-free dressing.
- How do I store leftovers?
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Store components separately: keep the sauce and arugula refrigerated in sealed containers, and the bread on the counter. Assemble fresh for best texture.
- Is arugula necessary for the sandwich?
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Arugula adds a peppery freshness that balances richness, but you can substitute with baby spinach, watercress, or crispy lettuce as preferred.
- What bread alternatives work well?
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Ciabatta, kaiser rolls, or sourdough work well, providing sturdy structure and complementary texture for holding juicy fillings.
Prime Rib Steak Sandwiches
Equipment
- 1 large pan for caramelizing onions
- 1 ovenproof pan for reheating steak
- 1 baking sheet for melting cheese on sandwiches
Ingredients
- 1 1/2 lbs leftover prime rib or other steak
- 1 white onion sliced
- 8 slices provolone cheese
- 2 cups arugula lightly packed
- 1 large baguette
- 3/4 cup sour cream
- 3 tablespoons horseradish
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh chives finely chopped
Instructions
- Preheat the oven to 325°F.
- Heat 2 tablespoons olive oil in a large pan over medium heat and cook sliced onions, stirring occasionally, until soft and caramelized, about 30-40 minutes.
- Place leftover prime rib in an ovenproof pan and warm in the oven for 15 to 20 minutes, then remove and slice thinly.
- Slice the baguette into 4 equal pieces, then cut each piece in half lengthwise. Place on a baking sheet.
- Place two slices of provolone cheese on the bottom half of each baguette piece and broil briefly until cheese melts, watching carefully to avoid burning.
- Assemble sandwiches by layering 3 to 4 slices of warm steak, a handful of arugula, caramelized onions, and 1 to 2 tablespoons of horseradish cream sauce on each sandwich.
- Serve sandwiches immediately and enjoy.
- To make horseradish cream sauce, combine sour cream, horseradish, Dijon mustard, lemon juice, white wine vinegar, kosher salt, and chopped chives in a bowl and mix well.
Notes
- Warm sliced steak on the stovetop if preferred.
- Optionally add steak before broiling for melted cheese and warm meat.
- Serve sandwiches cold if desired.
- Can substitute ham or other steak roasts.
