This hearty leftover prime rib sandwich layers tender pieces of shaved prime rib, baby arugula, red onion slices, and a rich horseradish cream sauce! It's a flavor-packed combination that everyone is sure to love!
Big, beefy sandwiches are a family favorite leftover meal after the holidays!
While everyone looks for more ways to enjoy their prime rib leftovers (look no further, everything you need is here!) there is an easy go-to staple! Whether you love your sandwiches hot or cold, you're going to love this bold and flavorful sandwich!
🥘 Ingredients
Prime Rib Sandwiches
- 1 lb Leftover Prime Rib (cooked, shaved or thinly sliced)
- 1 large Baguette (or 2 smaller deli loaves)
- 2 cups Arugula (or mixed baby greens)
- 1 medium Red Onion (sliced)
- 8 slices Provolone (optional)
- Drizzle Au Jus or Red Wine Au Jus (or beef stock)
Cracked Pepper Horseradish Cream Sauce
- ½ cup Sour Cream (or Greek yogurt)
- 1 tablespoon Horseradish
- ½ tablespoon Dijon Mustard
- 1 teaspoon Lemon Juice
- ½ teaspoon Kosher Salt (or to taste)
- ½ teaspoon freshly ground Black Pepper (or to taste)
🔪 Step-by-Step Instructions
- Preheat your oven (if serving the sandwiches warm) to 300°F (145°C) and wrap your leftover prime rib in an aluminum foil pouch.
- Add a drizzle of beef stock or leftover prime rib au jus then seal the leftover (chunk or slices) securely in the aluminum foil.
- Place the pouch of leftovers into a baking dish, cast iron skillet, or a rimmed baking sheet. Set the leftovers into the center rack of your preheated oven and warm the prime rib for 10 minutes, or until warmed to your satisfaction.
- While your prime rib is reheating, mix the cracked pepper horseradish cream sauce in a small bowl. Add all of the ingredients and mix until evenly distributed. Taste and adjust the seasoning or add more horseradish if desired. Cover and refrigerate if using later.
- Trim the ends from your baguette and cut the baguette into 4 equal sandwich portions.
- Slice each piece horizontally to open the sandwiches, being careful not to cut all the way through the bread.
- Spread the cracked pepper horseradish cream sauce on both top and bottom of the bread pieces, then stuff with sliced prime rib.
- Top with optional provolone cheese slices if desired plus arugula and red onion slices. Close and serve.
More Prime Rib Leftovers
Every year I make leftover recipes using prime rib, here are a few of my favorites!
- Prime Rib Stroganoff
- Prime Rib Soup
- Leftover Prime Rib Chili
- Prime Rib Dip (French Dip) w/ Au Jus
- Prime Rib Chinese Orange Beef
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📋 Recipe
Leftover Prime Rib Sandwich
This hearty leftover prime rib sandwich layers tender pieces of shaved prime rib, baby arugula, red onion slices, and a rich horseradish cream sauce! It's a flavor-packed combination that everyone is sure to love!
Servings: 4 servings
Calories: 564kcal
Prep 5 minutes
Cooking 10 minutes
Total Time 15 minutes
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Ingredients
Prime Rib Sandwiches
- 1 lb prime rib roast (shaved or thinly sliced)
- 1 large baguette (or 2 smaller deli loaves)
- 2 cups arugula (or mixed baby greens)
- 1 medium red onion (sliced)
- 8 slices provolone (optional)
- 1 drizzle au jus (optional or use beef stock)
Cracked Pepper Horseradish Cream Sauce
- ½ cup sour cream (or greek yogurt)
- 1 tablespoon horseradish
- ½ tablespoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
Instructions
- Preheat your oven (if serving the sandwiches warm) to 300°F (145°C) and wrap your leftover prime rib in an aluminum foil pouch. Add a drizzle of beef stock or leftover prime rib au jus then seal the leftover (chunk or slices) securely in the aluminum foil.1 lb prime rib roast, 1 drizzle au jus
- Place the pouch of leftovers into a baking dish, cast iron skillet, or a rimmed baking sheet. Set the leftovers into the center rack of your preheated oven and warm the prime rib for 10 minutes, or until warmed to your satisfaction.
- While your prime rib is reheating, mix the cracked pepper horseradish cream sauce in a small bowl. Add all of the ingredients and mix until evenly distributed. Taste and adjust the seasoning or add more horseradish if desired. Cover and refrigerate if using later.½ cup sour cream, 1 tablespoon horseradish, ½ tablespoon Dijon mustard, 1 teaspoon lemon juice, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Trim the ends from your baguette and cut the baguette into 4 equal sandwich portions. Slice each piece horizontally to open the sandwiches, being careful not to cut all the way through the bread.1 large baguette
- Spread the cracked pepper horseradish cream sauce on both top and bottom of the bread pieces, then stuff with sliced prime rib. Top with optional provolone cheese slices if desired plus arugula and red onion slices. Close and serve.2 cups arugula, 1 medium red onion, 8 slices provolone
Notes
- We love a great crusty baguette for any prime rib sandwich, but this time (with the stores out of literally everything over the holidays) I brought home a par-baked sourdough loaf. Not quite as thin and shapely as a nice baguette, but the flavor was AMAZING with the prime rib and horseradish cream sauce. So, either will work quite wonderfully!
- Roasted garlic is a flavorful addition to your horseradish sauce. View instructions here.
- Caramelized onions are another great hot topping to add to your leftover prime rib sandwiches. To do this, melt 4 tablespoons of butter in a large skillet over medium heat. Add 2 sliced sweet yellow onions and saute for 1 minute then reduce the heat to low. Cook until the onions are browned (caramelized), stirring occasionally. This will typically take up to 30 minutes.
- Leave the oven on if serving your sandwiches warm and with cheese. You can return the baguettes to the oven after topping with prime rib and cheese to quickly melt the provolone. Leave the sandwiches open-faced and heat for 2-3 minutes.
Nutrition
Calories: 564kcal (28%) | Carbohydrates: 9g (3%) | Protein: 27g (54%) | Fat: 46g (71%) | Saturated Fat: 22g (138%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 110mg (37%) | Sodium: 784mg (34%) | Potassium: 442mg (13%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 753IU (15%) | Vitamin C: 5mg (6%) | Calcium: 359mg (36%) | Iron: 2mg (11%)
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Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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