Prime Rib Steak Sandwich Recipe

Prepare butter and roll

Preheat oven to 375°F (190°C). Slice the rolls lengthwise but keep hinge intact if desired. In a small bowl, combine softened butter, minced garlic and chopped rosemary. Spread butter mixture evenly on cut sides of each roll. Place rolls on a baking sheet cut-side up and toast in oven 6–8 minutes until golden and fragrant.

Warm prime rib

Slice the cooked prime rib thinly against the grain to yield tender slices (about 1/8–1/4 inch). In a medium skillet over medium heat, add 1 teaspoon oil or a small pat of butter and warm the slices 1–2 minutes per side until warmed through but not overcooked. Season lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper while warming.

Assemble sandwich

Whisk together Dijon mustard and mayonnaise. Spread a thin layer of the Dijon-mayo mixture on the bottom half of each toasted roll. Layer warmed prime rib slices evenly across rolls, top each with a slice of provolone, a few rings of red onion and a handful of arugula or lettuce. Close the sandwiches and press gently. If desired, return assembled sandwiches to the oven for 1–2 minutes to slightly melt the cheese.

Slice each sandwich in half and serve immediately with au jus on the side for dipping.

In a small saucepan over medium heat, add beef broth, red wine (if using), Worcestershire sauce, smashed garlic clove and thyme. Bring to a gentle simmer and reduce for 6–8 minutes to concentrate flavor.

Remove and discard the garlic clove and thyme sprig. Whisk in the tablespoon of butter until melted. If you prefer a thicker jus, stir the cornstarch into 1 tablespoon cold water to make a slurry and whisk into the simmering liquid; cook 1 minute until slightly thickened. Taste and adjust seasoning with salt and pepper as needed. Keep warm and serve in small dipping bowls.

While oven is preheating (375°F / 190°C), toss cut potatoes with olive oil, smoked paprika, garlic powder, dried oregano, kosher salt and black pepper until evenly coated.

Spread fries in a single layer on a baking sheet lined with parchment. Bake 25–30 minutes, turning once halfway, until golden brown and crisp at the edges. For extra crispness, finish under the broiler 1–2 minutes while watching closely.

Remove from oven and immediately season with a pinch more kosher salt if needed. Serve alongside the sandwich.

In a small bowl, whisk together olive oil, red wine vinegar, salt and pepper. Toss mixed greens, halved cherry tomatoes and sliced cucumber with the dressing just before serving and plate as a petite salad next to the sandwich.