Prime Rib Cheesesteaks (Open-Face)

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Bearcarver

Gone but not forgotten RIP
Original poster
OTBS Member
Group Lead
Sep 12, 2009
45,279
18,182
Macungie, PA
Prime Rib Cheesesteaks (Open-Face)

No matter how Good my Prime Ribs are, I’m always anxious to get to the leftovers the next night & beyond. That’s when I get to do various experiments with a meat that just can’t be screwed up.
So this time I’m going with Open-face Prime Rib Cheesesteaks:

First I put the Leftover Prime Rib in my freezer for 4 hours prior to slicing.
Then I slice it nice & thin (about 1/16” thick).
Then I heat (Pan or Nuke) enough for however many sammies I want to make.
Apply a little sauce on the rolls, and add the heated meat.
Spread some Hot Pepper rings over the top of the meat.
Then some Cheese (I prefer Provolone, but I only had American handy).
Then top it all off with some Caramelized Onion slices.
Stick the whole thing in the Nuke-U-Later until the Cheese melts.

I ended up getting 8 Small Cheesesteaks like these with these leftovers.

The pics below show how easy it was:

Bear


This is what I started with. 
The two slices in the center were devoured for Supper.
The pieces on the ends are what we’re using for these Awesome Sammies:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1893.jpg.html




Here the pieces are, cut in 4 pieces & in the freezer for 4 hours, ready to slice very thin:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1899.jpg.html




Big container of thin-sliced Prime Rib:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1900.jpg.html




Got all my stuff together (Left to Right):
Mrs Bear’s sauce, Mild Hot Banana Peppers, Tallarico’s Steak Sauce, Thin-sliced Prime Rib, 
Caramelized Onion slices & Cheese in front:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1903.jpg.html




Comparing sauces (only on rolls); Tallarico’s above, Mrs Bear’s below (Mrs Bear’s was Best!!):
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1904.jpg.html




Heat up some Thin-Sliced Prime Rib & put some on each Roll Half:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1905.jpg.html




Add Hot Pepper rings:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1906.jpg.html




Add cheese, Top with Caramelized Onions, and Nuke until Cheese melts:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1910.jpg.html
 
Another Home run for the Bear,  Man your killing me with all these great post, I starving for one of your sandwiches.

I still think you ought to load up and come show me in person !!!

Great job my friend  
points.gif


Gary
 
 
Another Home run for the Bear,  Man your killing me with all these great post, I starving for one of your sandwiches.

I still think you ought to load up and come show me in person !!!

Great job my friend  
points.gif


Gary
Thanks Gary!!

This Leftover Prime Rib melted in my mouth---Best Cheesesteak Ever!!

And Thanks for the Point !!

Bear
 
I would have to kick those peppers off and add some shrooms! But to each there own other than that they look awesome!:drool
 
 
Looks-Great.gif


But there's no mushrooms
th_crybaby2.gif
Thank You AK !!

Shrooms next time---For Sure!!

Bear
I would have to kick those peppers off and add some shrooms! But to each there own other than that they look awesome!
drool.gif
Thanks b-one!!

Didn't have any Shrooms handy. I like to add them to the peppers, and these peppers are very mild.

Bear
 
 
Great looking sandwees Bear! Nice Smoke!
Thanks Case!!

Bear
What kind of slicer is that, Bear?

You blew it away with that post! My mouth will be watering for a week.
Thank You Sir!!

That's a Chef's Choice International #645 (Small Blade).

It's actually my Son's. He bought it about 14 years ago----We share it from his end of the driveway to mine.

I love it !!

Bear
 
 
Another fine job, John.  Those look great.  
drool.gif


Prime rib has too much fat for me, so I never cook it (can't eat fat), but I can sure see making one of these with another cut of meat.

points.gif


Gary
Thanks Gary!!

I can understand that, but I like my Steak real Tender, and in my book, that's either Prime Rib or Fillet Mignon, and the later is just too expensive.

However, you can make a Great Cheesesteak with most any Steak, as long as you slice it real thin.

And thanks for the Point !!

Bear
I knew I'd get hungry again if I looked at this post. I just knew it!
points.gif
LOL---Thanks Steve!!

And for the Point !!

Bear
 
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