Prime Rib Steak Sandwiches
Delicious sandwiches featuring leftover prime rib with melted provolone, caramelized onions, arugula, and horseradish cream sauce served on a fresh baguette.
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.