Prime & Provolone Recipe

Season and slow-roast prime rib

Remove the prime rib from the refrigerator 1 hour before cooking to come to near room temperature. Preheat oven to 250°F (120°C). Pat the roast dry with paper towels. Rub olive oil over the roast, then evenly season with kosher salt, black pepper, and garlic powder. Place roast on a rack set in a roasting pan. Insert an oven-safe meat thermometer into the thickest part of the roast.

Roast at 250°F until internal temperature reaches 120°F for medium-rare (about 2 to 2.5 hours for a 2 lb roast; timing will vary by size). Remove roast from oven, tent loosely with foil and let rest for 20–30 minutes. During resting, the internal temp will rise ~5–10°F. Reserve any pan juices for the au jus.

Shave the roast

Using a sharp carving knife (or deli slicer if available), thinly slice/shave the rested roast against the grain into very thin pieces suitable for a sandwich. Keep warm covered in foil or a warm oven (150°F) until assembling sandwiches.

Split hoagie rolls lengthwise without cutting through the back, toast cut side down in a 350°F oven for 3–5 minutes or on a skillet until lightly golden. Lay 2 slices of provolone on the bottom half of each roll just before adding hot meat so they begin to melt.

Assemble sandwiches: pile a generous portion (about 8 oz sliced prime per sandwich / adjust by preference) of shaved prime onto each roll on top of the provolone. Top with roasted red pepper strips and a spoonful of caramelized onions. Close roll and serve immediately with au jus for dipping.

Preheat broiler (or set oven to highest setting) with a rack ~6 inches from the heat source. Place whole red peppers on a foil-lined baking sheet. Brush peppers lightly with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt.

Broil until charred and blackened on all sides, turning with tongs so the skin blisters evenly, about 10–15 minutes total. Transfer peppers to a bowl and cover tightly with plastic wrap or a lid (this steams the peppers and loosens the skin). Let rest 10–15 minutes.

Peel off charred skin, remove stems and seeds, and slice peppers into thin strips. Keep at room temperature until assembly. If making ahead, store in an airtight container with a little olive oil in the refrigerator up to 3 days.

Heat a large skillet over medium-low heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When butter melts and the pan is warm, add the thinly sliced onions and 1 teaspoon salt. Stir to coat.

Cook slowly, stirring every 3–5 minutes, lowering heat if onions start to brown too quickly. After about 20–30 minutes they will soften and begin to brown. Stir in 1 teaspoon brown sugar (optional) after 15 minutes to encourage deeper color and sweetness. Continue to cook until deep golden brown and jammy, about 35–45 minutes total.

If the pan becomes too dry, add a splash of water to deglaze. Stir in 1 teaspoon balsamic vinegar at the end for brightness (optional). Remove from heat and keep warm for assembly.

In a small saucepan over medium heat combine 2 cups beef broth, 1 tablespoon reserved pan drippings (if available), 1 teaspoon Worcestershire sauce, and 1 minced garlic clove. Bring to a gentle simmer.

If you prefer a slightly thicker jus, make a slurry by whisking 1 teaspoon cornstarch with 1 tablespoon cold water until smooth and stir into the simmering broth. Simmer 2–3 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if needed. Keep warm until serving alongside sandwiches.