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Kawaii-style realistic prime rib sandwich on a toasted roll with melted provolone, arugula, and horseradish aioli on a plate.
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🥩 Prime Rib Sandwich with Horseradish Aioli

This prime rib sandwich with horseradish aioli is a rich, satisfying way to turn tender beef into an elevated meal. Thin slices of warm prime rib are layered onto toasted rolls and paired with a creamy horseradish aioli that adds just the right amount of sharpness and balance.
Perfect for using leftover prime rib or creating a special lunch or dinner, this sandwich is simple to assemble yet full of bold flavor. With optional melted cheese, greens, and caramelized onions, it’s a hearty, restaurant-style sandwich that feels indulgent without being complicated.
Course dinner, Lunch, Main Course
Cuisine American, Steakhouse-Inspired
Keyword beef sandwich, gourmet sandwich, hearty lunch recipe, horseradish aioli sandwich, horseradish sauce sandwich, hot beef sandwich, leftover prime rib sandwich, prime rib sandwich, steak sandwich recipe, steakhouse sandwich
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 sandwiches
Calories 770kcal
Cost $30 for 4 sandwiches

Equipment

  • Skillet or sauté pan
  • Skillet or sauté pan
  • spoon or whisk
  • knife
  • Cutting board
  • Tongs
  • Baking sheet or toaster (for warming rolls)

Ingredients

Prime Rib

  • 1 lb cooked prime rib (boneless or bones removed) thinly sliced
  • Salt and freshly cracked black pepper to taste

Horseradish Aioli

  • ½ cup mayonnaise
  • 2 tbsp prepared horseradish drained
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 small garlic clove finely minced
  • Salt to taste

Sandwich Assembly

  • 4 crusty hoagie rolls baguettes, or ciabatta rolls
  • 4 slices provolone or Swiss cheese optional
  • Caramelized onions optional
  • Arugula or baby spinach
  • Butter or olive oil for toasting

Instructions

Make the horseradish aioli

  • In a small bowl, mix mayonnaise, horseradish, Dijon, lemon juice, garlic, and salt until smooth. Refrigerate until ready to use.

Warm the prime rib

  • Heat a skillet over medium heat. Add sliced prime rib and warm gently, seasoning lightly with salt and pepper. Avoid overcooking.

Toast the bread

  • Lightly butter or brush rolls with olive oil. Toast in a skillet or oven until golden.

Melt cheese (optional)

  • Place warm prime rib on the bottom half of each roll, top with cheese, and broil briefly until melted.

Assemble sandwiches

  • Spread horseradish aioli on the top bun. Add arugula or spinach, caramelized onions if using, and close the sandwich.

Serve

  • Slice in half and serve warm.

Notes

  • Best beef cut: Use cooked, boneless prime rib sliced thin across the grain for the most tender bite.
  • Gentle reheating: Warm the beef slowly to avoid drying it out. A quick heat in a skillet or wrapped in foil in the oven works best.
  • Horseradish heat: Prepared horseradish varies in strength—start with less and add more to taste.
  • Bread choice: Crusty rolls like hoagies or ciabatta hold up best to juicy fillings without getting soggy.
  • Cheese options: Provolone and Swiss melt smoothly without overpowering the beef, but cheese can be omitted for a lighter sandwich.
  • Extra richness: Add a drizzle of warm au jus or beef broth for dipping if desired.
  • Make-ahead: Horseradish aioli can be made up to 2 days in advance and stored refrigerated.
  • Leftovers: Store beef and bread separately for best texture when reheating.