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Prime Rib French Dip Sandwiches

Prime Rib French Dip Sandwiches

Prime Rib French Dip Sandwiches transform leftover prime rib into a gourmet, yet deeply comforting, meal, offering a richly savory flavor experience elevated by the classic *au jus* for dipping. This recipe turns a holiday centerpiece into a quick, impressive weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Sandwiches:
  • 2 lbs leftover cooked prime rib thinly sliced (the thinner, the better for tenderness)
  • 4 crusty French rolls or baguette sections approximately 6-8 inches long, split horizontally
  • 8 slices Provolone cheese (or Swiss cheese) thinly sliced
  • 2 tablespoons unsalted butter softened, for spreading on the rolls (optional, but highly recommended for crispness)
  • 1 tablespoon olive oil (for assembling)
For the Au Jus (Dipping Sauce):
  • 2 cups beef broth low sodium preferred
  • ½ cup leftover prime rib drippings or reserved *au jus* (if available, this adds depth)
  • 1 small yellow onion chopped fine
  • 2 cloves garlic minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • Salt to taste
  • freshly ground black pepper to taste

Equipment

  • Medium Saucepan
  • Baking Sheet
  • Oven-safe Skillet (optional)
  • Broiler

Method
 

  1. Prepare the Au Jus: In a medium saucepan, heat the olive oil over medium heat.
    1 tablespoon olive oil
  2. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
    1 small yellow onion
  3. Add the minced garlic and dried thyme and cook for 1 minute until fragrant.
    2 cloves garlic, ½ teaspoon dried thyme
  4. Simmer the Au Jus Base: Pour in the beef broth and the prime rib drippings (if using). Add the Worcestershire sauce.
    2 cups beef broth, ½ cup leftover prime rib drippings or reserved *au jus*, 1 teaspoon Worcestershire sauce
  5. Bring the mixture to a simmer, then reduce the heat to low and let it continue to gently simmer for 15-20 minutes. This allows the flavors to meld beautifully. Taste and season generously with salt and pepper. Keep warm.
    Salt, freshly ground black pepper
  6. Toast the Rolls: Preheat your broiler or oven to 375°F (190°C). Split the French rolls lengthwise. Spread the softened butter lightly on the inside cut surfaces of the rolls. Place the rolls cut-side up on a baking sheet and toast in the oven for 3-5 minutes until lightly golden and crisp.
    4 crusty French rolls or baguette sections, 2 tablespoons unsalted butter
  7. Heat the Prime Rib: Arrange the thinly sliced prime rib in a large oven-safe skillet or on a separate baking sheet. Ladle a small amount of the simmering *au jus* over the meat slices—about 2-3 tablespoons—to moisten and heat them gently without overcooking. Place the meat in the warm oven for about 5 minutes, or just until heated through.
    2 lbs leftover cooked prime rib
  8. Assemble the Sandwiches: Remove the rolls and meat from the oven. Divide the warm prime rib slices evenly among the bottom halves of the toasted rolls. Lay 2 slices of Provolone cheese over the meat on each sandwich.
    8 slices Provolone cheese (or Swiss cheese)
  9. Melt the Cheese: Return the assembled bottom halves (of the sandwiches) to the baking sheet. Place them under the broiler for 1-2 minutes. Watch carefully! You want the cheese to be perfectly melted and slightly bubbly, but not burned.
  10. Serve: Place the top half of the roll onto each sandwich. Transfer the warm *au jus* into small serving bowls for dipping. Serve the Prime Rib French Dip Sandwiches immediately alongside the warm *au jus*.

Notes

Store leftover components separately: prime rib and au jus refrigerated. Reheat meat in au jus before assembling and melting cheese.