Ingredients:

  • 12 oz leftover prime rib, chilled and thinly sliced
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme, chopped
  • 1/4 cup mayonnaise
  • 1 tbsp prepared horseradish
  • 1 tsp lemon juice
  • 1/2 tsp Dijon mustard
  • 2 ciabatta rolls, split
  • 2 slices provolone cheese
  • 1/2 cup fresh arugula
  • 1/2 small red onion, thinly sliced
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Slice the chilled prime rib against the grain into 1/8-inch thick ribbons. In a small bowl, whisk together the mayonnaise, horseradish, lemon juice, and Dijon mustard to create the aioli.
  2. Melt butter in a heavy skillet over medium heat. Add minced garlic and thyme, sautéing for 30-60 seconds until aromatic.
  3. Increase heat to medium-high. Add the beef slices in a single layer and sear for 45-60 seconds per side. Top with cheese slices and cover the pan briefly to melt.
  4. Remove the meat and toast the rolls face-down in the remaining garlic butter in the skillet. Assemble by spreading aioli on the bread, piling the beef, and adding onions and arugula.