This leftover prime rib sandwich layers tender pieces of shaved prime rib, baby arugula, red onion slices, and a rich horseradish cream sauce! These big, beefy sandwiches are a family favorite leftover meal after the holidays! It's a flavor-packed combination that everyone is sure to love!
Easy Leftover Prime Rib Sandwich
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!
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🥘 Leftover Prime Rib Sandwich Ingredients, Notes, & Substitutions
Since you are using leftover prime rib, all you really need is your favorite sandwich ingredients! You can top the sandwich with my garlic butter mushrooms. I definitely recommend trying out my horseradish sauce, too!
Prime Rib Sandwiches
- Leftover Prime Rib - 1 pound of leftover prime rib. You can use any prime rib (check out my oven-roasted prime rib here). You'll just want it to be cooked and either shaved or thinly sliced.
- Baguette - 1 large baguette or 2 smaller deli loaves.
- Arugula - 2 cups of arugula or mixed baby greens (or another arugula substitute).
- Red Onion - 1 medium red onion, sliced.
- Provolone (optional) - 8 slices of provolone cheese.
- Au Jus - A drizzle of Au Jus or Red Wine Au Jus (or beef stock).
Cracked Pepper Horseradish Cream Sauce
- Sour Cream - ½ cup of sour cream or Greek yogurt.
- Horseradish - 1 tablespoon of horseradish (or a horseradish substitute).
- Dijon Mustard - ½ tablespoon of Dijon mustard (or a Dijon mustard substitute).
- Lemon Juice - 1 teaspoon of lemon juice.
- Salt & Pepper - ½ teaspoon of both Kosher salt and freshly ground black pepper, to taste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Leftover Prime Rib Sandwiches
You can choose to serve your sandwiches either warm or cold, it's completely up to you! All you need to begin is a cutting board, a knife, a small bowl, and a whisk.
This recipe will make 4 prime rib sandwiches.
- Preheat. Preheat your oven (if serving the sandwiches warm) to 300°F (150°C/Gas Mark 2) and wrap your leftover 1 pound (454 grams) of prime rib in an aluminum foil pouch.
- Drizzle. Add a drizzle of beef stock or leftover prime rib au jus, then securely seal the leftover (chunk or slices) in the aluminum foil.
- Warm. 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.
- Mix. 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 (½ cup (115 grams) of sour cream, 1 tablespoon (15 grams) of horseradish, ½ tablespoon (7.5 grams) of Dijon mustard, 1 teaspoon (5 milliliters) of lemon juice, and ½ teaspoon (1 gram) of both salt and pepper). Taste and adjust the seasoning or add more horseradish if desired. Cover and refrigerate if using later.
- Prepare the bread. Trim the ends from your 1 large baguette and cut the baguette into 4 equal sandwich portions.
- Cut. Slice each piece horizontally to open the sandwiches, being careful not to cut all the way through the bread.
- Spread. Spread the cracked pepper horseradish cream sauce on both the top and bottom of the bread pieces, then stuff with sliced prime rib.
- Add toppings. Top with optional 8 slices of provolone cheese slices if desired, plus 2 cups (40 grams) of arugula and red onion slices. Close and serve.
🥗 What To Serve With Prime Rib Sandwiches
If you have some more leftovers on hand, pair your sandwich with some mashed potato casserole and a turkey chef salad! Some air fryer zucchini fries or classic French fries are also great options. Enjoy!
💭 Angela's Tips & Recipe 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. Check out my post on how to roast garlic 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 them with prime rib and cheese to quickly melt the provolone. Leave the sandwiches open-faced and heat for 2-3 minutes.
🥡 Storing
This sandwich is definitely best enjoyed when freshly made. I recommend only preparing as much as you can eat. However, you could prepare all the ingredients and the horseradish sauce and keep everything stored separately until ready to assemble.
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❓ FAQ
When stored in the refrigerator, your leftover prime rib will be good for 5-7 days. You can also freeze it for up to 6 months!
Take a look at my post that discusses how long leftover prime rib will last for some helpful information.
Prime rib is super tasty, even when it is cold! You can also reheat it using a microwave, a steamer, or in the oven. Check out my post on how to reheat prime rib for everything you need to know!
Yes! In fact, it is really delicious when cold and works perfectly on these sandwiches, too! It is entirely up to your personal preference as to which you prefer.
🌯 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
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
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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