Prime Rib Sandwich

Path To The Draft Prime Rib Sandwich

Hey Folks! Ever wonder what to do with that leftover Prime Rib, skirt, flank, New York strip, (or any other kind of) steak? The easy answer is: 

A. Heat it up in the microwave, making it into a jerky type dish.

B. Slice it up into a hearty salad. Not a bad choice.

C. Slice it up, heat it up in some au jus, throw on some hearty cheese, smear some horseradish cream on a toasted roll, and serve to your husband, who has his bottom half glued to the couch watching "The Path To The Draft".  Or, the actual draft. I'm pretty sure that's what's happening right now on T.V. 

The Royal Wedding will never make an appearance on our TV sets, as long as the Draft is on.

So, for those of you who aren't in the know, this "Path to the Draft" thing,  is comprised of all of the college players in the entire universe hoping to be drafted to an NFL team. All expect to make millions of dollars, while, at the present time,  the NFL owners are locking them out.  It's kind of like being chosen for the P.E. class softball team..."Pick me. Pick me!"  Only this is worth a lot more money and a lot less humiliation. And it's all televised. For hours and hours and hours and days and weeks... and weeks...

So, for this great white knuckler event, we're making a sandwich. With leftovers. He won't notice. Until he takes a bite, and utters, "This is delicious!"

Here's how it's done: 

1. Thinly slice any and all leftover (preferably rare) roast beef. Set aside.
2. Peel and thinly slice 1 giant onion. 
3. In a cast iron skillet, melt a couple  (2) Tablespoons butter over med/low heat.
4. Put the onions in the skillet. Give it a good sprinkle of Kosher salt and fresh cracked pepper.    Brown for about 20 minutes. We're going the low & slow route to create sweet, beautiful, brown onions to top our sandwich. Turn off the heat when onions are soft and brown.
5. While the onions are cooking, put your leftover Au Jus in a deep skillet. No Au Jus? Pop open a can of Campbell's Beef consomme and pour it right in the skillet. Heat it up to a simmer.

6. Now, melt a few tablespoons butter on a sheet pan in a 425 degree oven. When the butter is melted, split your French rolls in half, and place the inside piece of each side onto the hot sheet pan, into the butter. Place the sheet pan back in the oven for about 3-4 minutes. This will toast your rolls all at once.

While the butter is melting, thinly slice some cheese. I used Manchego, because I love its beautiful, earthy, saltiness. You can use Parmigiano, Mozzarella, Gouda, or Fontina. Anything you like. Please, in the name of all that is holy, do not use "processed cheese food".

Now, place all that beautiful beef into the skillet with the simmering Au Jus, Consomme or beef broth. Turn the heat off. We don't want to cook the beef further. We simply want to warm it up gently. Just let it rest in the warm liquid.

Let's put this sammy together.

Place your toasted roll half bottoms back on the baking sheet.

Schmear the roll with horseradish cream sauce.

Pile it up with the warmed beef strips.

,Followed by some cheese slices.

Followed by a big pile of onions.

And top it off with a top bun schmeared with a hearty helping of creamy horseradish sauce. Yes. That is my pinkish/purplish I Phone in the background. A girl's gotta work, right?

Put the top on, give it a little smush, and put in a 425 degree oven for 2 minutes.

Cut this sammy loveliness in half, and serve with small bowls of Au Jus for dipping.

And expect to be drafted in the next draft. Or maybe just drafted to prepare sustenance for the draft watchers next year.