A recipe for medium-rare prime rib smothered with spicy barbecue sauce, stacked high on toasted buns with smoked gouda, caramelized peppers and onions, and finished with a creamy horseradish sauce.
I guess I'm on a sandwich kick lately. I've made quite a few sandwiches in the last month or so - See our Sandwich Recipes. I like them because they're fun to make and you can get as creative as you'd like. I enjoy layering my sandwiches with different flavors, particularly sauces that help build character. Like this particular sandwich - it is layered thick with chopped medium-rare prime rib that is warmed in a barbecue-sriracha sauce, then topped with peppers and onions that have been caramelized to the point of AWESOMENESS, and THEN topped with smoked gouda cheese, because I wanted a melty cheese with a touch of smoke, and hey, smoked gouda! It melts so perfectly.
And THEN the whole thing is topped off even MORE with a super quick horseradish cream sauce that takes practically no time to whisk together. #YUM. Seriously.
You know, I forgot to mention tomato slices. Don't forget those! Why not? Let's build this baby up nice and thick and decadent-like so we can chow down and then grab our bellies with delight, despite how STUFFED we'll all be after we finish. Sorry, not sorry. I made big sandwiches because they are AWESOME and I love them.
Great thing is I got to FINALLY use up the leftover prime rib I had in the freezer from the Chili Rubbed Prime Rib Recipe I made over the holidays. We had PLENTY of leftovers, and this is a perfect use for said leftovers. This is the second sandwich I've been able to make from it. The first was a Prime Rib Sandwich with Horseradish Cream Sauce recipe. This recipe is fairly similar, but here we're adding a few additional flavor layers. If I had to pick which of these sandwich recipes was my favorite, I would choose...STOP! Don't make me choose! I love them both, so please, don't force such cruelty upon me.
Go make them both and choose for yourself.
It's a little bit messy, just an FYI. Fair warning. Though truly, aren't some of the best sandwiches treading the line of chaos, built up so high, just waiting to topple, dripping with tastiness? Yeah, that's how I think of a good sandwich. Not quite Dagwood style, but DANG.
I hope you enjoy!!!
BBQ Prime Rib Sandwich with Caramelized Peppers and Onions – Recipe
- 1 cup chopped peppers – I used jalapeno and serrano, though feel free to mix it up
- 1 medium yellow onion, chopped
- Pinch of sugar
- 8-10 ounces medium-rare prime rib, roughly chopped
- 2 teaspoons olive oil
- ½ cup barbecue sauce - Try this Homemade Chipotle-Bacon-Bourbon Barbecue Sauce Recipe
- 2 tablespoon sriracha
- 3 ounces smoked gouda cheese, sliced
- ½ cup crema or sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
- 2 large buns, lightly toasted
- Heat a large pan to medium heat. Add 1 teaspoon olive oil and heat.
- Add peppers and onions and cook about 5 minutes, stirring often until wilted and starting to brown.
- Add pinch of sugar and ¼ cup water. Stir and reduce heat to simmer. Cook about 20 minutes longer, until liquid reduces and the peppers and onions are nicely caramelized.
- Heat a different pan to medium heat and add 1 teaspoon olive oil.
- Add chopped prime rib and heat through.
- Add barbecue sauce, sriracha and a ¼ cup water. Stir and reduce heat to simmer. Cook about 10 minutes to allow flavors to develop.
- Heat oven to 350 degrees.
- Transfer prime rib to toasted buns, then top with caramelized peppers and onions, then smoked gouda cheese.
- Set into the oven and toast until the cheese is nicely melted, about 4 minutes or so. Remove from heat.
- In a bowl, whisk together sour cream, horseradish, vinegar. Adjust with salt and pepper.
- Pour over the melted cheese, and serve!