Ingredients:

  • 1.5 lb leftover Prime Rib Roast (thinly sliced)
  • 1 Tbsp olive oil or butter
  • 4 cups low sodium beef broth
  • 1 tsp Worcestershire sauce
  • 1/4 tsp dried thyme
  • 1/2 tsp garlic powder
  • 4 (6 inch portions) French Baguettes or Rolls (sturdy)
  • 8 slices Provolone or Swiss Cheese
  • 4 Tbsp Optional: Horseradish Sauce (creamy style)

Instructions:

  1. In a medium saucepan, combine the beef broth, Worcestershire sauce, dried thyme, and garlic powder. Bring this mixture up to a gentle simmer over medium heat. Reduce the heat immediately to low and keep it warm for dipping.
  2. Ensure the prime rib is completely chilled, then use a sharp knife to slice the beef across the grain into thin, 1/8 inch pieces. Heat 1 tablespoon of oil or butter in a large skillet over medium-high heat. Quickly toss the sliced prime rib in the hot pan for no more than 30–60 seconds, just until the meat loses its chill and remains pink.
  3. Preheat your broiler. Slice the baguettes lengthwise. Brush the insides lightly with butter or spread the optional creamy horseradish sauce. Place the open-face rolls onto a baking sheet. Arrange the quickly warmed prime rib slices evenly over the bottom halves of the rolls. Top generously with two slices of Provolone or Swiss cheese per roll.
  4. Place the baking sheet under the preheated broiler for 1 to 2 minutes, watching carefully, until the cheese is bubbling, completely melted, and slightly golden brown on the edges. Remove from the broiler, place the top half of the roll on, and serve immediately with small bowls of the hot Au Jus dipping liquid.