Sliced prime rib is sandwiched on thick toast under a blanket of rich gravy made from pan drippings at Piccolo Pete’s in Omaha. This recipe first appeared in our August/September 2013 Heartland issue with the story Here’s the Beef.
- ½ recipe Piccolo Pete’s prime rib, thinly sliced, plus ½ cup pan drippings
- 3 tbsp. flour
- 2½ cups beef stock
- 1 tbsp. unsalted butter
- Kosher salt and freshly ground black pepper, to taste
- 8 slices Texas toast, or thickly sliced Italian bread, lightly toasted
- Mashed potatoes, for serving (optional)
- Heat ¼ cup pan drippings in a 1-qt. saucepan over medium heat. Whisk in flour; cook 2 minutes. Whisk in 1½ cups stock and bring to a boil. Reduce heat to medium-low; cook until gravy is slightly thick, 4-5 minutes. Stir in butter, salt, and pepper; keep warm.
- Simmer remaining pan drippings and stock in a 4-qt. saucepan over medium-high heat. Stir in prime rib and cover; cook until heated through, about 6 minutes. Place 1 slice of bread each on 4 serving plates. Place ¼ of the prime rib over each bread slice and top each with a remaining bread slice. Ladle gravy over the top. Serve with mashed potatoes, if you like.