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Prime Rib Philly

Author: Michelle De La Cerda
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Ingredients

  • 4 sandwich rolls

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

Instructions

  1. In a saucepan, add all the ingredients.
  2. Bring it to a boil, and reduce the heat to medium, allowing it to reduce.
  3. Remove from heat and allow it to cool.
  4. Slice the onions and the mushrooms.
  5. Add the butter to a sauté pan and allow it to melt over medium-high heat.
  6. Once the butter is melted, add the onions.
  7. Cook them for one minute and then add the mushrooms.
  8. Season with black pepper.
  9. Cook for an additional 5 minutes.
  10. Once the mushrooms have browned, add salt to taste.
  11. Continue to cook until the onions are near caramelized and the mushrooms are golden
  12. Remove from heat.
  13. Once the broth has cooled, add the deli meat to it and allow it to absorb the broth.
  14. You don’t want to cook the deli meat that is why the broth must cook first.
  15. Hot broth will eventually dry the meat out.
  16. Slice the sandwich rolls.
  17. Turn on the broiler.
  18. Add the broth-soaked meat to the rolls and layer with cheese.
  19. Place under broiler and cook until the top bun is toasted and the cheese has melted.
  20. About 90 seconds.
  21. Add the sautéed onions and mushrooms.
  22. Top, slice, and serve.