Prime Rib Steak Sandwiches
December 13, 2016 By Mary Cressler, http://www.vindulge.com/
What do you do with leftover prime rib? Make an out-of-this-world prime rib steak sandwich, filled with tender meat, melted cheese, and sweet caramelized onions, that’s what.
This. Is. The. Ultimate. Use. For. Leftover. Smoked Prime Rib.
Or any leftover steak really. And it’s as simple as warming up your meat, cooking some onions, and assembling.
Depending on how much steak you have, there are several options for warming up your meat. If you have about 2 lbs, like we have here, then you can take your roast and place it in the oven, set to 325 , for about 15 minutes or until warmed throughout. You can use an instant read thermometer to avoid overcooking the meat. You don’t want to start cooking it again, you just want to warm it up. The length of time it will require to re-heat will depend on how much meat you have. You can also just slice the cold meat and heat it up on the stovetop.
While the meat is warming you can caramelize your onions. Just slice one onion and cook it on the stovetop until slowly caramelized and sweet. This takes time for perfect caramelization. Roughly 30-40 minutes if you’re doing it right. But believe me, it’s worth every single minute for the sweet glory of perfectly caramelized onions. While all this is going on you can prep your creamy horseradish sauce. If you’re a traditionalist then it’s possible you used horseradish when you made your prime rib?
Next all we need to do is assemble.
I like a baguette for ease and crunch. And if you’re serving 4 or 5 people, it’s the perfect size. Just portion the baguette off into about 5 inch segments, and slice open lengthwise. Place a couple slices of provolone cheese on the bottom piece and place the bread and cheese under the broiler to melt. Once the cheese is melted (around 2 minutes), you can layer on your meat, arugula (or other crunchy greens), caramelized onions, and top with a generous drizzle of the horseradish cream sauce.
1-1½ 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 baguette
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 salt
2 tablespoon fresh chives, finely chopped
For the Prime Rib Sandwiches:
Preheat oven to 325 degrees.
To make the caramelized onions: heat up 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.
In the meantime, place your 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.
To build your sandwiches: cut the baguette into 4 equal size pieces and cut in half, lengthwise. Place on a baking sheet, open faced, and place two pieces of cheese on bottom half of each sandwich.
Place under the broiler for a couple 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.
4 sandwiches
