Roasted Prime Rib Sandwich Recipes

Steps:

• 1. PREP/PREPARE
• 2. Gather and prep all your ingredients.
• 3. Chef's Note: You will need a good horseradish sauce, and some dipping sauce (au jus) to complete the sandwich. If you lack either of these I will have some additional ideas at the end of this recipe.
• 4. Add the grapeseed oil to a sauté pan over medium-high heat.
• 5. Add the onions to the pan.
• 6. Sauté the onions, for about 5 to 8 minutes, or until they begin to color.
• 7. Chef's Note: Sometimes, about halfway thru the sauté, I'll drop a tablespoon of butter into the pan... just to give the onions a bit more flavor.
• 8. Add the green bell pepper and mushrooms.
• 9. Continue to sauté until the onions are brown and the peppers and mushrooms are cooked through, about 5 to 8 additional minutes.
• 10. Remove from the heat and reserve.
• 11. Heat the dipping sauce in a small saucepan.
• 12. Brush the bottoms of the rolls with some horseradish sauce.
• 13. Dip the chopped beef into the hot dipping sauce, and then drain.
• 14. Chef's Tip: I usually put the beef into a strainer, and dip the strainer into the sauce.
• 15. Add half the beef to each roll.
• 16. Add the pepper/mushroom/onion mixture on top.
• 17. Cover with several slices of the provolone, the more the merrier.
• 18. Pop under a broiler until the cheese is bubbly, about 2 minutes.
• 19. PLATE/PRESENT
• 20. Serve with some dipping sauce on the side, and maybe a bit more horseradish sauce. Enjoy.
• 21. Keep the faith, and keep cooking.
• 22. Additionals
• 23. If you're looking for a good horseradish sauce, I have one for you right here: https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=1
• 24. If you need a good faux dipping sauce (au jus), check this one out: https://www.justapinch.com/recipes/sauce-spread/gravy/beef-sandwich-au-jus-dipping-sauce.html

Steps:

• Stir together crumbled bay leaves, sage, orange zest, salt, pepper and the oil in a mortar and pestle. Rub herb mixture all over the beef, coating evenly. Refrigerate, covered, overnight or up to 1 day. About 3 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450 degrees.
• Cook beef for 30 minutes, then reduce the temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115 to 120 degrees (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.
• Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.

Steps:

• Roast and cool the Prime Rib. Use an electric meat slicer to slice the prime rib roast into very thin slices.
• Mix Au jus to package directions (I like Lawry's).
• Grate Swiss cheese and Parmesan cheese or buy pre-grated.
• Place garlic cloves in a food processor and pulse several times. Add butter and pulse until blended. There will be small pieces of garlic in the mixture.
• Heat a skillet or electric griddle.
• Spread garlic butter on both sides of 2 pieces of bread and toast one side.
• Flip both pieces of bread, and sprinkle with Parmesan.
• When bottom is toasted, flip bread again, to toast Parmesan to bread. Top with a layer of prime rib and a layer of Swiss cheese.
• Place one slice of bread on top, (Parmesan should be on the outside of the sandwich) and flip so Swiss cheese is on the bottom and heat until melted.
• Cut sandwich on the diagonal. Serve with warm Aujus and a bit of horseradish on the side.