Prime Rib French Dip
Prime Rib French Dip
Directions
- Caramelize the onions. Heat butter and olive oil over medium-low heat. Add onions with a pinch of salt and cook for 30–40 minutes, stirring occasionally, until deep golden brown.
- Prepare the au jus. In a saucepan, combine beef broth, beef stock, Worcestershire, garlic powder, onion powder, and thyme. Simmer for 15–20 minutes.
- Warm the West Creek® Prime Rib beef. Place the sliced prime rib into the simmering au jus for 1–2 minutes, just until heated through. Avoid overcooking.
- Toast the rolls. Split hoagie rolls and lightly toast under the broiler or on a griddle.
- Build the sandwich. Layer warmed prime rib onto each roll. Top with provolone and caramelized onions. Melt the cheese under the broiler for 1–2 minutes if desired.
- Serve. Pour the au jus into ramekins and serve alongside the sandwiches with kettle chips.
Ingredients
- 1 1/2 lbs. West Creek® Beef, Prime Rib, cooked, thinly sliced
- 4 roll(s), hoagie
- 8 slices cheese, provolone
- 2 large yellow onion, thinly sliced
- 2 tbsp. butter
- 1 tbsp. oil, olive
- salt and black pepper, to taste
- 2 cups beef broth
- 1 cup beef stock
- 1 tbsp. Worcestershire sauce
- 1 tsp. garlic, powder
- 1/2 tsp. onion powder
- thyme, fresh, optional