Ingredients:

  • 1 lb leftover prime rib, chilled and very thinly sliced
  • 4 ciabatta rolls or sturdy hoagie buns
  • 8 slices provolone cheese
  • 2 tbsp unsalted butter, softened
  • 2 tbsp creamy horseradish sauce
  • 2 cups beef consommé or high-quality beef stock
  • 1 tsp Worcestershire sauce
  • 1 clove garlic, smashed
  • 1 sprig fresh thyme
  • salt to taste
  • freshly cracked black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the rolls lengthwise and spread softened butter evenly over the cut sides. Place on a baking sheet, cut-side up, and toast for 4–5 minutes until golden brown.
  2. In a small saucepan, combine beef consommé, Worcestershire sauce, smashed garlic, and thyme. Bring to a gentle simmer over medium heat for 3–5 minutes. Reduce heat to low to keep warm but not boiling.
  3. Spread horseradish sauce on the bottom half of the toasted rolls. Using tongs, dip portions of the sliced prime rib into the hot au jus for 30 seconds until glossy. Pile meat onto the rolls.
  4. Top each sandwich with two slices of provolone cheese. Return to the oven for 1–2 minutes until the cheese is melted and bubbly.
  5. Pour the remaining hot au jus into four small ramekins. Close the sandwiches, slice diagonally, and serve immediately.