Leftover Prime Rib Sandwich Recipe

Why I’ll Love This Recipe

I enjoy this recipe because it gives leftover prime rib a whole new purpose without sacrificing its rich flavor. It comes together quickly, making it perfect for busy days when I want something comforting. I can customize the sandwich with different cheeses, sauces, and toppings, and it pairs wonderfully with a warm cup of au jus for dipping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• leftover prime rib, thinly sliced
• crusty sandwich rolls, ciabatta, or French bread
• provolone, Swiss, or cheddar cheese
• butter
• onion, thinly sliced
• mushrooms (optional)
• baby arugula or spinach
• horseradish sauce or Dijon mustard
• beef au jus or beef broth for dipping
• salt and black pepper

Directions

1. I melt the butter in a skillet over medium heat and cook the onions until soft and lightly caramelized. If I use mushrooms, I cook them with the onions until tender.
2. I gently warm the sliced prime rib in hot beef au jus or beef broth, making sure not to overcook it.
3. I toast the sandwich rolls until lightly crisp.
4. I spread horseradish sauce or Dijon mustard on the bread.
5. I layer the warm prime rib onto the rolls and top it with cheese.
6. I add the cooked onions, mushrooms, and fresh arugula or spinach.
7. I briefly broil or bake the sandwich until the cheese melts.
8. I serve the sandwich immediately with warm au jus on the side for dipping.

Servings and Timing

• Servings: 5 sandwiches
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

These timings are consistent with common leftover prime rib sandwich recipes.

Variations

• I add caramelized onions for extra sweetness.
• I use pepper jack cheese when I want a little heat.
• I spread garlic aioli instead of horseradish sauce for a milder flavor.
• I pile on sautéed peppers and mushrooms for a Philly-inspired version.
• I use sourdough or pretzel rolls to change the texture and flavor.

Storage/Reheating

I store leftover sandwich ingredients separately in airtight containers in the refrigerator for up to 3 days. When I’m ready to eat, I gently reheat the prime rib in warm beef broth or au jus to keep it tender, then assemble the sandwich on freshly toasted bread. I avoid overheating the meat because it can become dry. (Better Homes & Gardens)

FAQs

Can I use cold leftover prime rib?

Yes. I can enjoy it cold, but I usually warm it gently in beef broth or au jus for the best texture.

What cheese works best?

I like provolone because it melts beautifully, but Swiss, mozzarella, cheddar, or pepper jack also taste great.

What bread should I use?

I prefer crusty rolls, ciabatta, French bread, or sourdough because they hold up well to the juicy filling.

Can I make the sandwich ahead of time?

I prepare all the ingredients ahead of time but assemble the sandwich just before serving so the bread stays crisp.

What can I serve with this sandwich?

I like serving it with French fries, potato chips, coleslaw, a green salad, roasted vegetables, or a cup of warm au jus for dipping.

Conclusion

I think this Leftover Prime Rib Sandwich is one of the best ways to transform holiday leftovers into a meal that feels fresh and satisfying. The tender beef, melted cheese, crisp bread, and flavorful toppings create a restaurant-quality sandwich with very little effort, making every slice of leftover prime rib worth saving.

Leftover Prime Rib Sandwich Recipe

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This Leftover Prime Rib Sandwich transforms tender leftover prime rib into a hearty, restaurant-quality meal with melted cheese, caramelized onions, and crisp bread. Serve it with warm au jus for dipping for an easy lunch or comforting dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 5 sandwiches
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Calorie

Ingredients

• 1 1/4 pounds leftover prime rib, thinly sliced
• 5 crusty sandwich rolls, ciabatta rolls, or French rolls
• 5 slices provolone, Swiss, or cheddar cheese
• 2 tablespoons butter
• 1 medium onion, thinly sliced
• 8 ounces mushrooms, sliced (optional)
• 1 cup baby arugula or spinach
• 3 tablespoons horseradish sauce or Dijon mustard
• 2 cups beef au jus or beef broth, for warming and dipping
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Melt the butter in a skillet over medium heat and cook the onions until soft and lightly caramelized. If using mushrooms, cook them with the onions until tender.
2. Gently warm the sliced prime rib in hot beef au jus or beef broth for 1 to 2 minutes, taking care not to overcook it.
3. Toast the sandwich rolls until lightly crisp.
4. Spread horseradish sauce or Dijon mustard on the cut sides of the rolls.
5. Layer the warm prime rib onto the rolls and top with a slice of cheese.
6. Add the caramelized onions, mushrooms if using, and fresh arugula or spinach.
7. Broil or bake the sandwiches for 1 to 2 minutes until the cheese is melted.
8. Serve immediately with warm au jus on the side for dipping.

Notes

• Use pepper jack cheese for extra heat or garlic aioli instead of horseradish sauce for a milder flavor.
• Add sautéed bell peppers for a Philly-inspired variation.
• Use sourdough or pretzel rolls for a different texture and flavor.
• Store leftover sandwich components separately in the refrigerator for up to 3 days.
• Reheat the prime rib gently in warm broth or au jus to keep it tender and juicy.

Nutrition

• Serving Size: 1 sandwich
• Calories: 690 kcal
• Sugar: 4 g
• Sodium: 1080 mg
• Fat: 34 g
• Saturated Fat: 14 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 51 g
• Cholesterol: 135 mg