Prime Rib & Provolone Recipe

Season and Reheat

If your prime rib roast is not yet seasoned, toss thinly sliced roast beef with kosher salt, black pepper, and garlic powder in a bowl so seasonings coat the slices evenly.

Heat a skillet over medium heat and add 1 tablespoon unsalted butter and 1 tablespoon olive oil. When butter foams, add the seasoned sliced prime rib in a single layer (work in batches if necessary). Sear just to warm and develop a little color, about 30–60 seconds per side; do not overcook as meat is already cooked. Remove to a warm plate.

Pour beef au jus (or warmed low-sodium beef broth) into the skillet to loosen browned bits and bring to a simmer, scraping the pan. Simmer 1–2 minutes to reduce slightly. Return the warmed slices to the skillet and spoon jus over them for 30–60 seconds to rehydrate and heat through. Remove from heat and tent with foil to keep warm.

Preheat oven broiler to high (or set oven to 375°F / 190°C if you prefer gentle melting).

Split the hoagie rolls lengthwise, leaving a hinge if you like. Lightly spread 1/2 teaspoon mustard on the bottom half of each roll and 1/2 teaspoon mayonnaise on the top half.

Divide the warmed prime rib slices evenly among the rolls, piling them slightly to get a generous portion (about 4 ounces beef per sandwich if using 1 lb total). Spoon 1–2 tablespoons of the reserved au jus over the beef on each sandwich to keep it moist.

Top the beef with 2 slices provolone per sandwich, arranging to cover the meat. Add a few slices of red onion, roasted red peppers if using, pickles, and a small handful (about 1/4 cup) of arugula or baby spinach on top of the cheese.

Close the sandwiches and place them on a baking sheet. If broiling, place the tray 4–6 inches from the broiler and broil 1–2 minutes until cheese melts and edges of rolls are lightly toasted. If using oven at 375°F / 190°C, bake 6–8 minutes until cheese melts and rolls are golden. Watch closely to avoid burning.

Optional: In a small pan, melt remaining 1 tablespoon butter with 1 teaspoon olive oil and brush the cut top of each roll before toasting for extra flavor and a golden crust.

Remove sandwiches from oven, let rest 1 minute. Slice each sandwich in half if desired. Serve immediately with small bowls of warm au jus for dipping.

Leftover au jus may be reheated gently on the stovetop; store any unused roast beef refrigerated up to 3 days.