The prime rib sandwich, just trailing behind the beloved fried tenderloin sandwich, holds a special place as a NASCAR staple. Accompanied by a rich au jus dipping sauce, this indulgent dish promises a messy yet divine culinary experience. Be sure to generously layer on the cheddar cheese for the ultimate gooey melt.
Prime Rib Sandwich with Au Jus
The prime rib sandwich, just trailing behind the beloved fried tenderloin sandwich, holds a special place as a NASCAR staple. Accompanied by a rich au jus dipping sauce, this indulgent dish promises a messy yet divine culinary experience. Be sure to generously layer on the cheddar cheese for the ultimate gooey melt.
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Servings: 4
Ingredients
- 1 1/3 pounds thinly sliced cooked prime rib meat
- 1 tbsp unsalted butter
- 1 onion, sliced
- 1/4 cup beef stock
- 4 hoagie rolls
- 8 slices cheddar cheese
- salt and pepper
- leftover au jus or two cups of beef stock simmered with two tbsp flour
Horseradish Sauce
- 1/4 cup mayonnaise
- 1/4 cup horseradish
- 2 tbsp sour creram
- 1 1/2 tsp worcestershire sauce
- 1/2 tsp salt
Instructions
- Mix all of the horseradish sauce ingredients together in a bowl and set aside.
- If you are using leftover au jus, heat it in a small pot over medium heat until warm. Reduce heat to low.
- Place a saucepan over medium-high heat and melt the butter. Add the sliced onions and saute until they begin to soften, about 5 minutes. Salt and pepper, then continue to cook, stirring occasionally, until the onions begin to brown, about 5 more minutes.
- Add 1/4 cup of beef stock to the pan and simmer for an additional 4 minutes before removing from the heat.
- Place the hoagie buns with the cut side facing up on a baking sheet. Preheat the oven broiler to high. When warm, place the baking sheet on the middle rack and toast the buns until golden brown, about 2 minutes. Make sure to keep an eye on it to prevent burning.
- Remove the buns from the oven, turn off the broiler, then preheat the oven to 400 degrees F.
- Assemble the sandwich – Split about 1/3 of a pound of leftover prime rib between the top and bottom bun. Top one side with a spoonfull of sauteed onions. Top each side with a slice of cheddar cheese and bake open-faced until the cheese melts, about 5 minutes.
- Place the sandwich on a plate and top with the horseradish sauce on each side. Press the top and bottoms together and serve immediately with the au jus in a small side cup for dipping.
