Prime Rib Dip Sandwich Recipe
Potato roll, au jus, creamy horseradish mayo
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Ingredients
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Sandwiches
Au Jus
Creamy Horseradish Mayo
Method
Creamy Horseradish Mayo
- 1
Make horseradish mayo
In a small bowl combine 1/2 cup mayonnaise, 2 tbsp prepared horseradish, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Whisk until smooth. Taste and adjust horseradish or salt to preference. Refrigerate while preparing the rest (can be made up to 2 days ahead).
Au Jus
- 2
Simmer and finish au jus
In a medium saucepan over medium heat combine 3 cups beef au jus or low-sodium beef broth, 1/4 cup dry red wine (optional), 1 tsp Worcestershire sauce, 2 smashed garlic cloves and 1 sprig fresh thyme. Bring to a gentle simmer and reduce for 6–8 minutes to concentrate flavor. Taste for seasoning. If you prefer a slightly thicker jus, whisk 1 tsp cornstarch into 1 tbsp cold water to make a slurry, then slowly whisk it into the simmering jus and cook 1–2 minutes until slightly thickened. Keep warm on the lowest heat or transfer to a small pot for dipping; remove garlic and thyme before serving.
Sandwiches
- 3
Prepare prime rib
If using cold leftover prime rib, slice thinly against the grain to yield about 1 lb of slices. If using freshly roasted prime rib, rest at least 15 minutes and then slice thin. Season the slices lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper to taste.
- 4
Warm beef and toast rolls
In a large skillet over medium heat melt 2 tbsp unsalted butter. Add the sliced prime rib in an even layer and warm for 1–2 minutes per side just until heated through (avoid overcooking). Split 6 potato rolls and place cut sides down in the skillet after removing the beef, to toast lightly in the butter for 1 minute until golden.
- 5
Assemble sandwiches
Spread about 1 tbsp of the creamy horseradish mayo on the cut top of each toasted potato roll. Pile approximately 2–3 oz (about 2–3 slices) of the warmed prime rib onto the bottom halves of the rolls. Lay a slice of provolone cheese over the beef on each sandwich.
- 6
Finish and serve
Place assembled sandwiches on a baking sheet (optional) and, if you want the cheese melted, run under a broiler for 1–2 minutes until cheese softens — watch closely. Serve each sandwich with a small bowl (or ramekin) of warm au jus for dipping. Provide extra horseradish mayo on the side if desired.