Hilltop Prime Rib Sandwich Recipe

Warm and season prime rib

Bring thinly sliced cooked prime rib to room temperature for 10–15 minutes. Gently season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

If slices are cold, warm them briefly in a skillet over medium-low heat with a tablespoon of au jus (from the Au jus section) for 1–2 minutes per side until just warm. Remove and keep warm under foil.

Prepare vegetables

Thinly slice the onion, core and thinly slice both bell peppers into 1/4-inch strips, and slice mushrooms. Mince garlic.

Heat a 10-inch skillet over medium-high heat. Add 1 tablespoon olive oil and 1 teaspoon unsalted butter. When butter foams, add onions, bell peppers, and mushrooms in an even layer.

Saute, tossing occasionally, 5–7 minutes until vegetables are softened and edges begin to caramelize. Add 1 teaspoon minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Cook 30–45 seconds more until fragrant. Transfer vegetables to a bowl and keep warm.

Prep focaccia

Slice the focaccia loaf horizontally into sandwich-sized portions (two halves). If the loaf is thick, cut into pieces large enough to fully enclose fillings.

Butter the cut sides of the focaccia with 1 tablespoon unsalted butter (spread thinly). Heat a clean skillet or griddle over medium heat.

Toast the buttered cut sides face down in the skillet 2–3 minutes until golden brown and slightly crisp. Remove from heat.

Assemble cheese and melt

Layer half of the pepperjack slices (2 oz worth) on the bottom half of the toasted focaccia. Arrange warm prime rib slices evenly over the cheese, then top with sautéed peppers, onions and mushrooms. Add remaining pepperjack slices over the vegetables. Place the top half of the focaccia over fillings.

Return the assembled sandwich to the warm skillet, cover the skillet with a lid (or tent loosely with foil) and heat on very low for 2–3 minutes until cheese melts and sandwich interior is warmed through.

Slice the sandwich into portions (two generous sandwiches or four small). Sprinkle optional chopped parsley over the cut surfaces for color.

Warm the remaining au jus (total 1 3/4 cups including what you used for warming) in a small saucepan over low heat until simmering gently. Taste and adjust seasoning with a pinch of salt if needed.

Serve each sandwich with 3/4 cup warmed au jus for dipping on the side.