Prime Rib Dip Sandwiches Recipes

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EASY FRENCH DIP SANDWICHES



Easy French Dip Sandwiches image

A quick and easy sandwich that the whole family will love.

Provided by writergirl

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
  • Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
  • Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 40.5 g, Cholesterol 93.7 mg, Fat 22.6 g, Fiber 2 g, Protein 44.6 g, SaturatedFat 12.1 g, Sodium 2309.6 mg, Sugar 3.5 g

PRIME RIB DIP SANDWICHES



Prime Rib Dip Sandwiches image

The French dip, supposedly created in Los Angeles in the early 1900s, is a classic sandwich composed of nothing more than a French roll stuffed with roast beef that's been dipped in roast beef juices or jus, with more jus served on the side for extra dipping. A good jus is the foundation of a tasty French dip sandwich. This...

Provided by Vicki Butts (lazyme)

Categories     Sandwiches

Time 1h

Number Of Ingredients 14

JUS:
4 lb meaty beef bones, cut into 2-3-inch pieces (i use the prime rib bones)
2 Tbsp vegetable oil
3/4 c dry red wine
2 1/2 c low-sodium beef broth
1 tsp kosher salt, plus more for seasoning
SANDWICHES:
6 Tbsp unsalted butter, room temperature
6 french sandwich rolls, sliced in half horizontally
kosher salt
freshly ground black pepper
1 1/2 lb thinly sliced prime rib
horseradish
sour cream

Steps:

  • 1. For the jus: Season the beef bones with salt and pepper.
  • 2. Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add half of the bones and sear until golden brown on all sides, adjusting the heat as needed so the bottom of the pan doesn't burn, about 6 to 8 minutes total. Remove the bones to a large plate and repeat with the remaining bones.
  • 3. Add the wine, scrape up any browned bits from the bottom of the pan with a wooden spoon, and simmer until the wine is reduced by half, about 3 to 4 minutes.
  • 4. Return the bones and any accumulated juices on the plate to the pot. Add the broth, measured salt, and measured pepper and bring to a boil. Reduce the heat to low, cover with a tight fitting lid, and simmer until the jus has a deep beefy flavor, about 15 minutes. Uncover, increase the heat to medium, and simmer until the liquid is reduced to about 2 1/2 cups, about 10 minutes.
  • 5. Remove and discard the bones. Set a fine-mesh strainer over a medium saucepan. Pour the jus through the strainer and discard the contents of the strainer. Let the jus sit until the fat rises to the surface, about 5 minutes. Using a spoon, skim off and discard the fat. Taste and season with additional salt and pepper as needed; keep warm over low heat.
  • 6. For the sandwiches: Heat the oven to broil and arrange a rack in the middle.
  • 7. Spread the butter on the cut sides of the rolls and season with salt and pepper. Place the rolls butter-side up on a baking sheet and broil until golden brown and toasted, about 2 minutes. Place the baking sheet on a wire rack.
  • 8. Divide the roast beef into 6 portions. Using tongs, dip 1 portion into the warm jus and place on a roll. Repeat with the remaining portions of roast beef. Close each sandwich and slice in half.
  • 9. Divide the remaining jus among 6 small bowls. Serve with the sandwiches and horseradish and sour cream, if using.
  • 10. Note: You can combine the horseradish and sour cream together and spread on the buns, or you can spread a thin layer of each on the buns instead.

PRIME RIB BEEF DIP



Prime Rib Beef Dip image

Make and share this Prime Rib Beef Dip recipe from Food.com.

Provided by Prairie Peddler

Categories     Lunch/Snacks

Time 20m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 17

1 loaf French bread
2 tablespoons butter
1 (12 ounce) package monterey jack pepper cheese
2 lbs prime rib roast
1 (8 ounce) container French onion dip
1 medium onion
1 medium green pepper
1 (4 ounce) can mushrooms
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon black pepper
1 (16 ounce) jug store bought au jus sauce
soy sauce
Worcestershire sauce
black pepper
cayenne pepper
onion soup mix

Steps:

  • In a large saucepan, mix together the Au Jus sauce, using all ingredients to taste. (I keep onion soup mix in an old spice jar to use as a seasoning) I start with 8 oz. of water, 2 teaspoons pepper, 1 tsp Worcestershire, 8 oz. Au Jus, 2 tsp soy sauce, 2 tbsp of onion soup mix and a dash of cayenne. Simmer.
  • In a skillet, melt butter then combine chopped green peppers, onions and mushrooms with black pepper. Add soy sauce and Worcestershire. Sauté on medium heat until veggies are tender crisp.
  • Slice the leftover prime rib so that it is at a 1/2 inch (or less) thickness, then set in the simmering Au Jus.
  • Cut French bread diagonally, toast pieces in toaster.
  • Spread french onion dip on both pieces (top and bottom).
  • Layer on prime rib from Au Jus.
  • Put sauteed mushroom, onion, green peppers on top of meat.
  • Cover with pepper jack cheese.
  • Broil sandwich open-faced for 2-3 minutes or until cheese is slightly golden.
  • Serve with small bowl of Au Jus for dipping.

Nutrition Facts : Calories 2049.8, Fat 112.9, SaturatedFat 52.9, Cholesterol 283.9, Sodium 2488.4, Carbohydrate 151.8, Fiber 7.9, Sugar 9.7, Protein 104.7

FRENCH DIP



French Dip image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 14

One 8-pound lip-on boneless rib eye roast
1 cup Worcestershire sauce
4 ounces Montreal steak seasoning
3/4 cup red wine
3 tablespoons beef base
1 cup large-diced onion
6 cloves garlic
6 sprigs fresh thyme
6 to 8 good-quality hoagie rolls
12 ounces horseradish
12 ounces sour cream
12 to 14 slices Swiss cheese
1 1/2 to 2 cups caramelized onions
Serving suggestion: hand-cut fries

Steps:

  • For the prime rib: Preheat the oven to 350 degrees F.
  • Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning.
  • Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
  • For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain.
  • For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
  • Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib.
  • Plate sandwiches with fries and cups of warm au jus for dipping.

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  • Preheat the oven to 350 degrees. Slice the baguette in half lengthwise. Place the baguette on a cookie sheet lined with foil. Layer both sides with the provolone cheese. To the side of the baguette on the cookie sheet, put the roast beef on the foil so it can heat at the same time. Bake about 10 minutes or until the cheese is melted and bubbly.
  • Let the baguette/cheese and meat roast in the oven until the cheese is melted. Meanwhile, heat the beef stock on the stove until hot.
  • Pull the baguette out of the oven and place on a cutting board. Place the meat evenly on the bottom baguette and place the other baguette on top. Slice into 3″ sandwiches and serve with a small single serving of beef broth per person. Serve with secretariat sauce or horseradish mayo.


LEFTOVER PRIME RIB DIP SANDWICH | BAKE IT WITH LOVE
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2019-12-26 How To Make Leftover Prime Rib Dip Sandwich. In a saucepan, bring any leftover au jus (or consomme) to medium temperature. In a large …
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  • In a large skillet or frying pan, add olive oil and bring to medium high heat. Add sliced leftover prime rib beef and season with course ground salt and pepper. Cook until warmed, about 4-5 minutes.
  • Ladle about 1/2 cup portion of the au jus (or consomme) into the pan, and add the tbsp of butter. Serve on toasted hoagie or torpedo rolls with ramekins or cups filled with the leftover prime rib red wine au jus.


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2019-12-30 Remove buns and turn off broiler. Next, preheat oven to 400°. To assemble sandwich, split about ⅓ of a pound of leftover prime rib between …
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  • If you have leftover Au Jus, simple reheat it over medium high heat, reducing to low to keep warm. If you do not, simply make some by mixing together 2 Tbsp flour and 1/4 cup of beef drippings. Whisk together and continue up to 2 cups of beef stock 1/4 cup of at a time. Season with salt and black pepper and reduce slightly. Keep warm.
  • Melt butter in a large saute pan (affiliate). Add sliced onions and stir into the butter. After the onions begin to slighten, season with salt and pepper. Continue cooking until unions turn a soft golden brown, about 5 minutes. Add 1/4 cup of beef stock and allow to absorb into onions. Saute 3 more minutes and reduce heat to low to keep warm.
  • Preheat oven broiler on high. Place hoagie buns open side up on a large baking sheet (affiliate). Place rolls in middle of oven and broil until inside of buns toasts to a golden brown. Watch closely as they can burn quickly if left unattended. Remove from oven and turn off broiler.
  • Preheat oven to 400°. Split about 1/4 of thinly sliced beef between the top and bottom. On the top side, add a spoonful of sauteed onions. Place a slice of cheese on to of each. Place in preheated oven, open faced and toast about 5 minutes, or until cheese begins to brown.


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PRIME RIB SANDWICH - LEFTOVER PRIME RIB NEVER TASTED SO GOOD!
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  • Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté until light, golden-brown, about 8–10 minutes. Mix in the sliced prime rib: stir and fry for 30 seconds. Reduce heat to medium-low.
  • Top the meat and onion mixture with the sliced provolone. Lid the skillet to allow the cheese to melt, 2–4 minutes.
  • Load up a spatula with half of the cheese, meat, and onion mixture and slide evenly onto both halves of the roll. Sprinkle with freshly ground black pepper and serve with leftover au jus (if using).


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  • Preheat the oven to 400°. Once heated, place the baguettes on a sheet pan and bake for 8-10 minutes, just until toasted.
  • Once cool enough to handle, cut the baguette cross-ways into 5-6" portions, and slice each portion down its center lengthwise.
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15 BEST LEFTOVER PRIME RIB RECIPES YOU WILL LOVE

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  • Leftover Prime Rib Chili. Rich and heart-warming, this chili is one of the best ways to take full advantage of your leftover prime rib. Slice the meat into small cubes and cook it to a flavorful perfection with green chiles, various veggies, and seasonings.
  • Prime Rib Stew. A hot and steamy pot of stew is always welcomed, especially during the cold season. You will need to be patient because this stew takes time to cook, but that’s why it is so flavorful.
  • Leftover Prime Rib Sandwich. If you’re feeling lazy or too busy, this sandwich is a great way to use up your leftovers. It’s satisfying enough when eaten as a cold bread filled with tender meat and fresh veggies.
  • Prime Rib Burger. Burgers are traditionally made from ground beef, but you can always change it up and juice prime rib for a juicier dish. Topped with caramelized onions and loads of seasonings, this prime rib burger will have your mouth watering just by smelling its scent.
  • Prime Rib French Dip Sandwich. The main thing that separates French dip sandwiches from other types is a dipping sauce called Au Jus. It’s basically a juice that leaks from beef during the cooking process made more flavorful with extra seasonings.
  • Philly Cheesesteak Sandwich. A typical Philly cheesesteak sandwich is usually made with thin strips of ribeye steaks, caramelized onions, and gooey cheese.
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  • Leftover Prime Rib Hash. Hash often consists of meat, potatoes, other vegetables and is topped with a gorgeous sunny side up. Beyond that, it’s generally quite flexible, and you can use whatever extra ingredient you like to create an appetizing and filling dish for breakfast.
  • Penne Pasta With Leftover Prime Rib. Prime rib pasta is never a bad idea. Only taking around thirty minutes and simple cooking methods, this flavorful dish is one of the quickest ways for you to make the best of your leftover prime rib.


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