Deli meat and I have been BFF’s since 2008 when I had gastric bypass. Ham, turkey, roast beef…they are all regular guests in my refrigerator deli drawer. But then this was brought to my attention.
Yes, you saw that correctly, deli sliced PRIME RIB. We all know prime rib is one of the best forms of cow on the plate. Now it was going to be the best form of sliced deli meat on a roll.I had sliced Swiss in one hand and prime rib in another and you know that onions and mushrooms were not going to be far behind. Viola, the prime rib Philly was born.I jazzed up some canned beef broth with fresh-from-my-herb-garden thyme and sage. Then I tossed in some onions and garlic to make a nice au jus to dip the deli meat into before applying cheese. Popping them under the broiler to get all nice and toasty was next. Once the cheese melted and the bun toasted, I applied the sautéed veggies and heaven was created.Confession: I made the sandwiches, had my photo shoot, then, I fed El, Jim, and Schy. I was too full from sampling the meat and veggies to join them in eating. I left my tiny portion off to the side for about 2 hours. It just waited patiently for me and when I finally came for it cold, it was still fantastic.
Au Jus
-
2
cups
beef broth
-
½
tbsp
. fresh sage; diced
-
¼
tbsp
. fresh thyme; diced
-
Black pepper; to taste
-
? cup chopped Spring onions
-
1
clove
garlic
, minced
-
1
bay leaf
Veggies
-
2
tbsp
. butter
-
2
cups
spring onions; mixed and finely sliced
-
8
oz
. mushrooms; sliced
-
Salt/black pepper; to taste
-
8
oz
. prime rib deli meat +/-
-
8
slices
Swiss cheese
-
In a saucepan, add all the ingredients.
-
Bring it to a boil, and reduce the heat to medium, allowing it to reduce.
-
Remove from heat and allow it to cool.
-
Slice the onions and the mushrooms.
-
Add the butter to a sauté pan and allow it to melt over medium-high heat.
-
Once the butter is melted, add the onions.
-
Cook them for one minute and then add the mushrooms.
-
Season with black pepper.
-
Cook for an additional 5 minutes.
-
Once the mushrooms have browned, add salt to taste.
-
Continue to cook until the onions are near caramelized and the mushrooms are golden
-
Remove from heat.
-
Once the broth has cooled, add the deli meat to it and allow it to absorb the broth.
-
You don’t want to cook the deli meat that is why the broth must cook first.
-
Hot broth will eventually dry the meat out.
-
Slice the sandwich rolls.
-
Turn on the broiler.
-
Add the broth-soaked meat to the rolls and layer with cheese.
-
Place under broiler and cook until the top bun is toasted and the cheese has melted.
-
About 90 seconds.
-
Add the sautéed onions and mushrooms.
-
Top, slice, and serve.
|
|
Thank you for sharing!
Recipe developer, food travel writer, amateur photographer, food blogger, writer of random things, editor, tv watcher, book reader, mother and woman.
28 Comments
Jane Ritz
June 12, 2014 at 1:20 pmThis sandwich looks like pure heaven. I’m printing it and will make it. It looks and sounds so delicious.
Michelle
June 12, 2014 at 1:29 pmJane, It was really simple to make and was every bit as delicious as it looks. Enjoy!
@tisonlyme143
June 12, 2014 at 3:49 pmOMG!!! girl I am going to have to have you come over and cook for me LOL, yum is right that sandwich looks so tasty 🙂
great recipe and thanks for share @tisonlyme143
Michelle
June 12, 2014 at 4:09 pm@tisonlyme143, Thank you! If you make it let me know what you think.
Shannon
June 12, 2014 at 4:06 pmLooks great although I would make mine with seitan/veg broth. Thank you for sharing.
Michelle
June 12, 2014 at 4:10 pmShannon, whatever works for you! Adapt away. 🙂
Claire D
June 12, 2014 at 9:21 pmThis looks absolutely delicious. I had never heard of the deli shaved prime rib. I’ll have to keep an eye for it next time I go to the store!
Michelle
June 12, 2014 at 10:14 pmI had never seen it either. Sam’s Club had it.
Emily
June 14, 2014 at 8:05 pmThis looks really good!
Michelle
June 16, 2014 at 12:35 pmEmily, Thank you, it really was delicious. All the components just melded perfectly.
peter jones
June 16, 2014 at 12:39 pmNow this has got my full attention.Lip smacking love at first sight.PJ
Michelle
June 16, 2014 at 1:00 pmHappy to have your full attention Peter. 🙂 Thank you!
Terri S
June 16, 2014 at 3:07 pmThis looks so incredible! Thank you for sharing,
Michelle
June 17, 2014 at 12:43 pmThank you Terri. It really was delicious.
Katie
June 16, 2014 at 3:42 pmAll my favorite toppings, mushrooms, onions, and swiss cheese, YUM!
Michelle
June 17, 2014 at 12:46 pmThank you Katie, hope you enjoy it.
Healing Tomato
January 16, 2015 at 5:35 pmLovely recipe and now, I am missing Philly.
Michelle
January 16, 2015 at 5:57 pmI’ve never been to Philly, but I want to. Amish country is the closest I ever got. Lancaster and Hershey.
Kristen @ A Mind Full Mom
April 15, 2015 at 7:17 amMy husband was just saying he wanted me to make a philly cheesesteak soon–and given his love of prime rib, he will flip for these!
Michelle
April 16, 2015 at 11:29 amAwesome Kristen. I loved the prime rib deli meat, I was excited when I saw it.
Michele @ Flavor Mosaic
April 15, 2015 at 7:24 amThis looks amazing! I’m going to have to try this!
Michelle
April 16, 2015 at 11:29 amThank you Michele.
Christine at CooktheStory
April 15, 2015 at 7:38 amThis looks like perfect comfort food.
Michelle
April 16, 2015 at 11:29 amI agree Christine, thank you.
heather @french press
April 15, 2015 at 8:24 ammy husband goes crazy for prime rib – so I’m sure he would be in heaven with this in his plate
Michelle
April 16, 2015 at 11:30 amHope you both enjoy it.
Abigail
April 15, 2015 at 2:29 pmMmmmmm. Yummy!!! Hubby and I will totally enjoy this!
Michelle
April 16, 2015 at 11:30 amSo glad to hear that Abigail.