Use up those prime rib leftovers the best way possible by making a thick, satisfying sandwich! We think the best prime rib sandwich is loaded with amazing smoked prime rib, sweet caramelized onions, peppery arugula, and provolone cheese all on a crusty baguette!
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It’s Montana Week on HONE as part of our American Eats series and I’m rounding things out with a great way to use up any leftovers from your Smoked Prime Rib! Prime rib is just one of the foods that Montana is famous for so be sure to check out the other recipes we shared as our tribute to the Treasure state!
After putting in all the work to make a huge prime rib roast, no one likes to see any of that delicious meat go to waste. This leftover prime rib sandwich recipe is our favorite way to use up the remaining meat from a leftover prime rib roast the next day.
One tip for success with this easy sandwich recipe is to slice the leftover meat as thinly as possible so it is closer to the shaved prime rib you might get as a deli where they use a meat slicer to slice the meat as thinly as possible.
Think of this recipe as more of a guideline or suggestion of how to use up your leftover prime rib. You can add any toppings or fixings you like, not just the ones listed here!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Leftover prime rib – Our smoked or roasted prime rib has a medium-rare pink center and a beautifully browned exterior. The good news if you don’t happen to have enough leftover prime rib on hand is that this type of sandwich works well with any roasting meat from pot roast to corned beef to pastrami.
- Bread – A freshly baked baguette, french bread, or ciabatta bread are our favorite choices but you can use any bread or hoagie roll you like.
- Spread – If we have leftover creamy horseradish sauce that’s what we use, but you can also make an easy horseradish mayo or just use good old mayonnaise, stoneground mustard or dijon mustard, horseradish sauce, etc. for condiments if you prefer.
- Cheese – Slices of provolone cheese, havarti, swiss cheese, medium cheddar cheese, and pepper jack cheese are all fantastic choices for leftover prime rib sandwiches
- Onions – Caramelized onions is one of our favorite ways to elevate leftovers and their rich flavor pairs well with the prime rib meat. But thinly sliced red onions or even just sautéed onions are a great addition as well.
- Arugula – This peppery type of lettuce cuts the richness of the meat and cheese on the sandwich. You could also just use thinly shredded romaine or iceberg lettuce instead.
How to Make This Recipe
- Take the cold meat out of the fridge and slice it into thin slices with a sharp chef’s knife, making sure to remove any excess fat.
- Split your baguette almost in half so it can hinge open.
- Spread your horseradish cream or condiment of choice on one or both slices of bread.
- Mound a handful of baby arugula on the bottom half of the sandwich.
- Add a generous layer of sliced prime rib on top of the arugula.
- Top the prime rib with a slice of cheese and as many caramelized onions or other onions as you would like.
- Place the sandwich under the broiler until the cheese has melted and the sandwich is toasty. This step is technically optional but I love a good toasty sandwich!
- Close the sandwich, then slice it in half and serve.
Recipe FAQ’s
If you want your leftover prime rib warmed up before adding it to the sandwich, I recommend first heating a rich au jus sauce made from the flavorful juices that cook off a roasted prime rib. If you made your prime rib on the smoker and don’t have that option, even just warmed beef broth will work. Add your thin prime rib slices to the hot liquid for a minute or two until hot, then remove with tongs, letting the excess juices drip off before adding the meat to your sandwich.
If caramelized onions and arugula aren’t your thing, try piling your sandwich with garden-fresh sliced tomatoes and thinly sliced red onions instead. Some dill pickle chips and your favorite garlic aioli or chipotle aioli wouldn’t go amiss either with the rich savory beef taste of the prime rib.
What else can I make with leftover prime rib?
Leftover prime rib is a versatile ingredient that can be used in a variety of dishes. If you have lots of leftovers, here are some ideas for different ways of using up leftover prime rib:
- Beef and vegetable stir-fry: Slice the leftover prime rib into thin strips and stir-fry with your favorite vegetables, such as bell peppers, onions, and mushrooms.
- Prime rib hash: Chop up the leftover prime rib into small pieces and cook with diced potatoes and onions until crispy. Top with a fried egg for a delicious breakfast or brunch.
- Beef and barley soup: Use the leftover prime rib bones to make a rich and flavorful broth, then add chopped leftover prime rib, vegetables, and barley for a hearty soup.
- Beef and mushroom stroganoff: Slice the leftover prime rib into thin strips and sauté with mushrooms and onions. Add sour cream and beef broth for a creamy and satisfying stroganoff.
- Prime rib tacos: Slice the leftover prime rib into thin strips and serve in warm tortillas with your favorite taco toppings, such as avocado, cilantro, and lime.
- Beef and noodle casserole: Combine the leftover prime rib with cooked egg noodles, cream of mushroom soup, and frozen peas for a comforting casserole.
These are just a few ideas for using up leftover prime rib. Get creative and experiment with different flavors and cuisines to come up with your own unique dishes.
How to Store Leftover Prime Rib
The length of time that leftover prime rib lasts depends on how it is stored. Here are some general guidelines:
- In the refrigerator: Leftover prime rib can be stored in the refrigerator for up to 4 days in an airtight container or wrapped tightly in plastic wrap or foil.
- In the freezer: Leftover prime rib can be frozen for up to 3-4 months. It’s best to wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag to prevent freezer burn.
It’s important to note that the quality and taste of the leftover prime rib may degrade over time, especially if it’s not stored properly.
To ensure that the leftover prime rib stays fresh and flavorful for as long as possible, it’s important to refrigerate or freeze it promptly after cooking and to store it properly. When in doubt, always use your senses to determine if the leftover prime rib is still good – if it smells off, has a strange texture or appearance, or tastes off, it’s best to throw it away to avoid any risk of foodborne illness.
More Sandwich Recipes
- Kentucky Hot Brown Sandwich
- Crispy Chicken Sandwich
- Slow Cooker French Dip Sandwiches
- The Ultimate Shrimp Po Boy Sandwich
- Pork Tenderloin Sandwich
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Leftover Prime Rib Sandwich
Ingredients
- 1 crusty French baguette, cut into 4 pieces
- 1 to 1 1/2 pounds leftover prime rib, thinly sliced
- 2 cups arugula
- 4 slices provolone cheese
- 1 cup caramelized onions
- 1/2 cup horseradish sauce (see notes)
Instructions
- Take the cold meat out of the fridge and slice it into thin slices with a sharp chef's knife, making sure to remove any excess fat.
- Split your baguette almost in half so it can hinge open. Spread your horseradish cream or condiment of choice on one or both slices of bread.
- Mound a handful of baby arugula on the bottom half of the sandwich. Add a generous layer of sliced prime rib on top of the arugula.
- Top the prime rib with a slice of cheese and as many caramelized onions or other onions as you would like. Place the sandwich under the broiler until the cheese has melted and the sandwich is toasty.
- Slice in half and enjoy!
Notes
- Substitutions: While we often make this with leftover prime rib, it’s great with any deli roast beef or leftover roasted lamb.
- Horseradish sauce: We usually have this leftover from making prime rib, but if you need to make a batch, it’s just ½ cup sour cream, ½ cup heavy cream, ¼ cup mayo, 4 Tablespoons prepared horseradish, ¼ cup chopped chives, and salt & pepper, to taste.
