Prime Rib Sandwich

  • Serves

    serves 4


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)


Step 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.

Step 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.

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