Prime Rib Philly Cheesesteak Benny Recipe

Time30m

Serves2

English muffin topped with grilled prime rib, onions, peppers & a poached egg. Finished with housemade cheese sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Cheese Sauce
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk until smooth. Continue to cook, stirring frequently, until the mixture thickens. Stir in the cheddar cheese, salt, and black pepper until melted and smooth. Remove from heat and set aside.
2
Cook the Vegetables
In a skillet, heat a little oil over medium heat. Add the sliced onions and bell peppers. Sauté until the vegetables are tender and slightly caramelized, about 5-7 minutes. Set aside.
3
Grill the Prime Rib
In the same skillet, add the sliced prime rib and heat until warmed through, about 2-3 minutes. Combine with the sautéed vegetables.
4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into individual cups and gently slide them into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon.
5
Assemble the Benny
Split and toast the English muffins. Top each half with the prime rib and vegetable mixture, followed by a poached egg. Generously drizzle the cheese sauce over the top. Serve immediately.