Prime Rib Sandwich

Prime Rib Sandwich
Sliced prime rib is sandwiched on thick toast under a blanket of rich gravy made from pan drippings at Piccolo Pete's in Omaha. See the recipe for Prime Rib Sandwich »Ariana Lindquist

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.

Prime Rib Sandwich
Sliced prime rib is sandwiched on thick toast under a blanket of rich gravy made from pan drippings at Piccolo Pete's in Omaha
Yield: serves 4

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.