Ingredients:

  • 1 lb leftover prime rib, thinly sliced against the grain
  • 4 hoagie rolls or French baguettes
  • 4 slices provolone or gruyère cheese
  • 2 tbsp unsalted butter, softened
  • 1 tsp garlic powder
  • 2 cups beef consommé or high-quality beef bone broth
  • 1/4 cup leftover prime rib drippings, refined
  • 1 tbsp Worcestershire sauce
  • 1 tsp black pepper, freshly cracked
  • 1 clove garlic, smashed
  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp apple cider vinegar
  • 1 pinch salt

Instructions:

  1. Preparation and Precision Slicing: Slice chilled prime rib as thinly as possible against the grain using a sharp carving knife. Let sit at room temperature for 10 minutes to remove the chill.
  2. The Infused Au Jus Bath: In a shallow skillet, combine beef consommé, drippings, Worcestershire sauce, and smashed garlic. Bring to a bare simmer over medium-low heat (approximately 160°F), avoiding a boil.
  3. Toasting and Assembly: Split rolls and spread with garlic butter. Broil for 1–2 minutes until golden. Place cheese on the top half and return to broiler for 30 seconds until melted.
  4. The Gentle Finish: Using tongs, dip sliced beef into the simmering au jus for 30–45 seconds until glossy. Pile immediately onto toasted rolls and serve with individual ramekins of remaining au jus.