This Prime Rib Sandwich recipe is absolutely THE best way to use up leftover prime rib.
Just imagine shaved prime rib that you warm up, top with sautéed onions and melted provolone cheese, then nestle in a toasted hoagie bun. YUM.
Trust me, you won't find a better leftover prime rib recipe.
Have you ever found yourself asking the question, "What can I do with leftover prime rib?" If so, the answer is simple: MAKE PRIME RIB SANDWICHES!
Phil and I make it a point to have date night a couple times each month. We usually go with Date Night Prime Rib. It comes out perfect every time and—bonus—you get some truly incredible au jus. Extra bonus: we always have leftovers. Yay!
I have to admit: a big reason that we make prime rib is with the next day's leftover prime rib sandwiches in mind. Two meals in one: how great is that?!
You can also use leftovers from my Reverse Seared Thick Ribeye Steak recipe.
I serve this sandwich warm. Re-warmed, shaved prime rib has so much more flavor than when it's served cold or even at room temperature. But the real questions is . . .
. . . how do you reheat shaved prime rib so you don't lose the nice pink tenderness you worked so hard to create the night before? No worries! I'll cover this below.
You top the warmed prime rib with melted provolone cheese and sautéed onions and pile it all into a toasted bun. And don't forget about the homemade au jus: this unctuous, beefy broth brings it all together.
Trust me: once you make these prime rib sandwiches, you'll agree that this is the only leftover prime rib recipe you need. They are simply amazing—truly restaurant-quality stuff.
Read on: I'll walk you through the exact steps for making a prime rib sandwich that will completely eclipse anything you've ever eaten in a restaurant.
How to make a prime rib sandwich
All you need is leftover prime rib, onions, provolone cheese, and a good hoagie bun. If you want to add or substitute some of the toppings, go nuts.
How to slice prime rib
Start by thinly slicing your leftover prime rib. You want extremely thin or even shaved meat.
Thin slices are important: even prime rib has some gristle or tough fat running through it. When the slices are thin enough, you won't notice! BONUS: thinner slices have a bigger surface-to-volume ratio, which, translated from Geek, means more surface to pick up flavor!
The best way to thinly slice leftover prime rib is to make sure the meat is cold. Cold meat is sturdier and will not wobble around as you slice it.
In fact, I sometimes put the meat in the freezer for about half an hour so it firms up and is easier to work with.
Using a sharp butchers knife, slice the prime rib as thinly as possible. Slice as much as you need and set aside at room temperature. (No more than one hour, though!)
Or, you could go my husband's route and buy a meat slicer. (Ugh, one more single-purpose kitchen tool!)
On a positive note, it does produce consistent shaved slices and saves a bit of time. But it's definitely not necessary.
Sauté the onions
Sautéed onions are wonderful on prime rib sandwiches.
I thinly slice some sweet Vidalia onions and sauté them in a skillet with olive oil until they begin to turn golden-brown, which takes about 8–10 minutes.
Reheat the prime rib slices
In the same skillet as the onions, add the shaved prime rib. Stir in with the onions for no more than 30 seconds: this is just long enough so the meat begins to warm up.
This short reheat time is critical to ensuring you don't overcook your meat and lose the pink doneness from the night before.
Add the provolone cheese
In the same pan, add your provolone cheese (or any melty cheese you want) to the top of the prime rib and onion mixture. You can use slices or grated cheese.
Turn off the heat and cover immediately. Allow the residual heat from the mixture and the skillet to melt the cheese and continue to reheat the prime rib.
Toast the bun
While the cheese is melting, put your hoagie bun into your oven for a light toast, approximately 3-4 minutes.
Assemble the prime rib sandwich.
To serve, I just place a spatula-full of the cheese, meat, and onion mixture inside a toasted bun.
Serve as a sandwich or open-faced: it's your call. Just make sure to include a ramekin of au jus for dipping.
My Date Night Prime Rib Roast recipe makes perfect homemade au jus in addition to the fantastic prime rib. I encourage you to use this recipe the night before.
No au jus? No problem! Just mix a tiny bit of horseradish with a 1 to 1 ratio of mayonnaise and sour cream, and slather that on the hoagie roll. Or offer both!
What goes with prime rib sandwiches?
Check out some of these easy side dishes:
Creamy Pasta Salad
Chimichurri Pasta Salad
Traditional* Potato Salad
Or try an easy dessert, Cast Iron Chocolate Chip Cookie
And there you have it. The most awesome leftover prime rib sandwich you will ever have. I hope you love it!
P.S. If you need more inspiration for using up your leftovers, pop over and check out the easy dinner ideas in my article, Using up Leftovers!
I'm sharing my recipe for Open-Faced Prime Rib Sandwiches with:
- #CookBlogShare, a great food blogger recipe-share at Hijacked by Twins.
- #CookOnceEatTwice, for recipes that are just as good left-over as they are when you made them, hosted by Searching for Spice.
- #RecipeOfTheWeek hosted by A Mummy Too.
- #BrillBlogPosts, a link party with a variety of lifestyle reads hosted by Honest Mum
Prime Rib Sandwich
Prime Rib Sandwiches are the perfect way to use up leftover prime rib, which I always have on hand after holiday dinners—and the occasional date night prime rib. Although I give a ballpark range of the amount of meat to use, feel free to use more if you like 'em piled high!
- 1 tablespoon extra virgin olive oil
- ½ Vidalia onion, sliced into half-rings
- 2 cups prime rib, thinly sliced (leftover from Date Night Prime Rib, see Recipe Note #1)
- 4 slices provolone cheese
- freshly ground black pepper, or to taste
- 2 hoagie rolls, lightly toasted and kept warm
OPTIONAL GARNISHES FOR SERVING
- ¼ cup leftover au jus, (see link in Recipe Note #1)
- 2 tablespoon horseradish cream, (see Recipe Note #2)
- Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté until light, golden-brown, about 8–10 minutes. Mix in the sliced prime rib: stir and fry for 30 seconds. Reduce heat to medium-low.
- Top the meat and onion mixture with the sliced provolone. Lid the skillet to allow the cheese to melt, 2–4 minutes.
- Load up a spatula with half of the cheese, meat, and onion mixture and slide evenly onto both halves of the roll. Sprinkle with freshly ground black pepper and serve with leftover au jus (if using).
- If you like your sandwiches piled high, you'll want to use more! Here's the recipe for Date Night Prime Rib.
- I use EITHER au jus or this sauce horseradish cream sauce. To make the sauce, mix:
Spread about 1 tablespoon of the sauce over both halves of the hoagie roll before topping with the meat mixture.
Nutrition Information:Yield: 2 Serving Size: 1 sandwich
Amount Per Serving: Unsaturated Fat: 0g
Date Night Prime Rib: A small roast provides 2 giant servings for a romantic Date Night or Valentine’s Day dinner, plus plenty of leftovers to slice up thinly for prime rib sandwiches. Easily adaptable to larger roasts to feed a crowd.
Best-ever Reuben Sandwiches: Reuben sandwiches are practically mandatory in my house after the requisite Corned Beef-fest on St. Paddy’s day. They’re easy to put together and oh-so-melty-good.
Grilled Cheese Sandwiches: This method for making grilled cheese sandwiches ensures that the inside is ooey-gooey melty, while the outside is golden and crispy.
Cat | Curly's Cooking says
Oh stop it! This looks so delicious!
Thank you, Cat! 😀
jenny walters says
Wowsers these look incredibly good.Just my sort of left over food.....I agree sometimes the leftovers can be as good as the real thing.....feeling ravenous now!
Thanks, Jenny! I hope you love 'em! 🙂
Jhuls @ The Not So Creative Cook says
My mouth is watering!! Something left for me?? 😀
Haha, thanks Jhuls! No, I'm afraid that no leftovers were spared. 😛
Corina Blum says
Your prime rib looked just so good last week Michelle and this sandwich is such a brilliant recipe to make with the leftovers! I would love this and it's definitely worth making sure the roast is big enough for leftovers so you can make it. Thanks for sharing with #CookOnceEatTwice
Thanks, Corina!! Yes, the leftovers are the BEST!