Leftover roasted prime rib gets transformed into an easy and delicious meal in this amazing Prime Rib Sandwich. It’s a perfect way to use up leftovers from your holiday roast.
When roasting a prime rib, I always try to buy a larger roast than what I need for my guests because I enjoy the leftovers SO MUCH in this sandwich. It’s layered with caramelized onions, crisp arugula, and slathered with zesty horseradish sauce. It’s quick and easy to prepare and is a satisfying lunch or dinner.
- Leftover roasted prime rib – Shaved or thinly sliced. I use my electric meat slicer, but a sharp slicing knife will definitely work.
- Sandwich rolls – I normally use hoagie rolls – any sandwich roll will work, including sourdough or a sliced baguette.
- Arugula – A delicious salad green that has has a mild peppery flavor.
- Onions – Thinly sliced yellow onion.
- Butter – For caramelizing the onions.
- Horseradish sauce – Homemade horseradish sauce or store-bought prepared sauce.
Absolutely! Cold prime rib is just as delicious as when it’s heated.
When refrigerated properly in an airtight container, leftover prime rib is good for up to 4 days in the refrigerator.
To freeze, allow to cool to room temperature, wrap tightly in plastic wrap, and place in a zip-top freezer bag. Freeze for up to 6 months.
Slice the prime rib while it is cold, or place it in the freezer for 20 to 30 minutes before slicing. This firms up the meat and makes it easier to slice.
How to Prepare
- Prepare the caramelized onions. Melt butter in a large skillet or sauté pan over medium heat. Add the onions and cook for 20 to 25 minutes, stirring occasionally.
- Assemble sandwiches: Spread horseradish sauce on tops and bottoms of sandwich rolls. On the bottom rolls, top evenly with arugula.
- Lastly, top with sliced prime rib and onions.
Top with sautéed mushrooms and/or sliced provolone cheese (or your favorite cheese).
This sandwich is delicious served with potato chips, macaroni salad, or air fryer French fries.
More Delicious Sandwiches
Leftover Prime Rib Sandwich
- ¾ pound leftover cooked prime rib shaved or thinly sliced, fat trimmed and discarded
- 2 tablespoons butter unsalted
- 2 cups thinly sliced yellow onion sliced approximately ¼ inch thick
- 2 hoagie or sandwich rolls approximately 7 inch rolls
- ⅓ cup prepared horseradish sauce more or less, to taste
- 1 cup arugula tightly packed
- Melt butter in a large skillet or sauté pan over medium heat. Add onions and cook until onions are soft and caramelized, stirring occasionally, about 20 to 25 minutes. Decrease heat as necessary to prevent onions from burning. Remove from burner and set aside.
- If sandwich rolls are not already sliced, slice them in half lengthwise.
- Assemble sandwiches: Spread horseradish sauce on the tops and bottoms of sandwich rolls. On the bottom rolls, top each roll evenly with half of the arugula, sliced prime rib, and caramelized onions.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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