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.