The Best Kind of Messy
There is nothing better than a sandwich you have to eat over a plate. The kind that drips down your fingers. This Prime Rib French Dip is exactly that. It is warm, juicy, and full of flavor. You get to dip each bite into a rich, savory broth called au jus.
I love meals that bring everyone to the table. This sandwich turns a simple dinner into a special event. It feels like a treat from a fancy restaurant, but you made it yourself. What is your favorite messy food to eat?
A Little Story About the Dip
I learned to make au jus from my mother. She never measured anything. She would just taste and add a little more of this or that. One time, she added too much horseradish. My father’s eyes watered with the first bite!
We all laughed so hard. I still laugh at that. Now I always tell people to add the horseradish slowly. You can always put more in, but you cannot take it out. This matters because cooking is about making things your own.
Why This Sandwich is Special
This is not just a sandwich. It is a way to use a beautiful prime rib roast. Maybe you have some left from a big Sunday dinner. Turning leftovers into a new meal feels like magic.
It shows you care. Taking the time to make the au jus and toast the rolls makes people feel loved. That is the real secret ingredient. Do you have a favorite recipe for using up leftovers?
The Magic of the Au Jus
Do not be scared by the name. Au jus is just a French way to say “with juice.” It is a simple, tasty broth for dipping. The flour and fat thicken it just a little. Doesn’t that smell amazing when it starts to simmer?
The herbs and Worcestershire sauce make it deep and rich. *Fun fact: Worcestershire sauce is actually made from fermented anchovies!* It sounds strange, but it makes everything taste better. This step matters because the dip makes the whole sandwich come alive.
Putting It All Together
Stuff those rolls high with meat and cheese. Do not be shy! The melted Manchego cheese is a little nutty and so good. Brushing the rolls with butter makes them golden and crisp in the oven.
The best part is the first dip. You take a crispy, buttery bite. Then you dunk it into the warm au jus. The bread soaks up all that goodness. It is pure happiness. Will you give this a try this weekend?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Chopped Roast Fat Drippings or Butter/Oil | 1/4 Cup | |
| Garlic Cloves | 3 | peeled and grated |
| White Wine | 2 Tablespoons | |
| All Purpose Flour | 2 Tablespoons | |
| Beef Broth | 3 Cups | low sodium |
| Worcestershire Sauce | 1-2 Tablespoons | to taste |
| Fresh Rosemary | 1 Sprig | |
| Fresh Thyme | 1 Sprig | |
| Prepared Horseradish | 1-2 teaspoons | to taste, optional |
| Fresh Baked Sandwich French Rolls | 4 | |
| Thinly Sliced Prime Rib | 1.5 – 2 Lbs | |
| Shredded Manchego Cheese | 1 Cup | |
| Butter | 2 Tablespoons | melted |
A Sandwich for Special Days
My grandson Leo calls this his “fancy feast.” I just call it delicious. We make it after holidays, using leftover roast. The kitchen fills with the smell of garlic and herbs. Doesn’t that smell amazing? It feels like a warm hug. This recipe turns simple ingredients into something magical. Let’s make a memory together.
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Sandwich
Step 1: Make the Au Jus
Let’s start with our dipping juice, the “au jus.” Warm the meat drippings in a big pot. If you don’t have drippings, butter works just fine. I still laugh at the time I used bacon grease. It was a happy accident. Add your grated garlic and give it a quick stir.
Step 2: Add Wine and Thicken
Pour in the white wine. It will sizzle and smell sharp. This cooks away the strong alcohol taste. Now, sprinkle in the flour while you stir. Keep stirring until it looks like a light paste. This makes our juice nice and thick later on.
Step 3: Simmer the Broth
Slowly add the beef broth. I like to pour it in a little at a time. This stops any lumps from forming. Then add the Worcestershire sauce, rosemary, and thyme. Let it bubble gently for about ten minutes. (A hard-learned tip: simmer, don’t boil! A rolling boil can make it bitter.)
Step 4: Assemble Sandwiches
Now for the sandwiches! Stuff your rolls with thin slices of prime rib. Pile it high. Then, add a good handful of that lovely Manchego cheese. It gets so melty and wonderful. Brush the tops with melted butter. This makes the rolls golden and crisp.
Step 5: Bake and Serve
Pop them in a hot oven until the cheese is bubbly. Your kitchen will smell like a dream. For the final touch, stir a bit of horseradish into your au jus if you like a kick. Serve the sandwiches with little bowls of the warm juice for dipping. What’s your favorite thing to dip? Share below!
Let’s Mix It Up!
This sandwich is a wonderful base for fun experiments. Don’t be afraid to play with your food. I do it all the time. Here are three tasty twists to get you thinking. Each one brings its own little story to the table.
- The Italian Job: Use sliced mozzarella and top with a peppery arugula salad. Drizzle with balsamic glaze right before you eat.
- The Spicy Cowboy: Add pickled jalapeños inside the sandwich. Use a sharp pepper jack cheese for an extra kick.
- The Cozy Chicken: Swap the prime rib for leftover roast chicken. Use a rich chicken broth for the au jus instead.
Which one would you try first? Comment below!
The Perfect Plate
Every great meal needs good friends on the plate. For sides, I love a simple crisp salad. It cuts through the rich sandwich. A handful of potato chips is also a classic choice. My grandson always insists on them. For something warmer, try sweet potato fries.
What to drink? A dark ale pairs beautifully with the beefy flavors. For a non-alcoholic treat, a fizzy cherry cola is just right. It’s sweet and bubbly. It makes the whole meal feel like a celebration. Which would you choose tonight?
Storing Your Prime Rib Sandwich for Later
Let’s talk about keeping these sandwiches tasty for tomorrow. Store the meat and au jus in separate containers in the fridge. They will stay good for three days. You can also freeze them for up to three months.
Thaw everything in the fridge overnight when you are ready. To reheat, warm the au jus in a pot. Dip your sandwich in it for a minute. Then toast the sandwich in the oven until warm.
I once reheated the meat in the microwave. It became a bit tough. Now I always use the au jus dip first. This keeps the meat juicy and delicious.
Batch cooking saves you time on a busy week. It means a special dinner is always close by. Have you ever tried storing it this way? Share below!
Easy Fixes for Common Sandwich Troubles
Sometimes the au jus can be too thin. If this happens, mix a little cornstarch with water. Stir it into the simmering jus to thicken it.
I remember when my rolls got too soft. They fell apart in the dip. Now I toast them lightly before adding the filling. This creates a strong barrier against the juice.
Is your prime rib a bit dry? Just slice it very thin. The hot au jus will warm it and add moisture back. This makes every bite tender.
Fixing small problems builds your cooking confidence. It also makes the final flavor so much better. Which of these problems have you run into before?
Your Prime Rib Sandwich Questions Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free flour for the jus and gluten-free rolls.
Q: Can I make any parts ahead of time?
A: The au jus can be made two days early. Just reheat it when needed.
Q: What cheese can I use instead of Manchego?
A: Provolone or Swiss cheese work beautifully here. Use what you love.
Q: Can I make a smaller portion?
A: Of course. Simply cut all the ingredients in half for two sandwiches.
Q: Is the horseradish really optional?
A: It is. But it adds a lovely little kick. I always add it. *Fun fact: Horseradish is part of the same plant family as broccoli!* Which tip will you try first?
A Final Word From My Kitchen to Yours
I hope you love making this cozy sandwich. It is perfect for a special family meal. Sharing good food creates the best memories.
I would be so happy to see your creation. It makes my day to see your kitchen successes. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Prime Rib French Dip Sandwich Au Jus Recipe
Description
A classic and indulgent sandwich featuring thinly sliced prime rib, melted Manchego cheese on a French roll, served with a rich and savory homemade au jus for dipping.
Ingredients
Au Jus:
Sandwiches:
Instructions
- First, make the Boneless Prime Rib Roast.
- Heat fat from roast, drippings or butter in large pot over medium/high heat. If using fat, remove leftover chunks once fat has melted down.
- Reduce heat to medium then add grated garlic. Sauté for 30 seconds while stirring.
- Add white wine, cook for 30 seconds.
- Sprinkle in flour while stirring and cook until golden brown.
- Slowly stir in beef broth then add Worcestershire sauce, rosemary and thyme.
- Simmer 10-15 minutes.
- (optional) Stir in horseradish and serve au jus alongside sandwiches.
- Stuff sandwich rolls with sliced prime rib and shredded cheese. Transfer to baking sheet.
- Brush rolls with melted butter.
- Bake at 350ºF for 10-15 minutes. Serve with au jus dip.
Au Jus:
Sandwiches:
Notes
- For the best flavor, use the drippings from a homemade prime rib roast. The horseradish in the au jus is optional but adds a wonderful zesty kick.