Prime Rib Cheesesteak with Horseradish Mayo Spread

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 pound leftover prime rib

8 oz sliced mushrooms

1/2 medium onion (sliced thin)

one twin French bread loaf (or substitute your favorite cheesesteak bread)

4-5 oz smoked gouda cheese (sliced thin)

3 tablespoon mayonnaise

3 tablespoons sour cream

1 tablespoon minced garlic

1 tablespoon dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon A1 Sweet Hickory sauce - or substitute your favorite steak sauce

2 tablespoons prepared horseradish - Use more or less horseradish to adjust spice level

Directions

Slice leftover prime rib as thinly as you can. Set to the side.

Combine all of the ingredients for the horseradish mayo in a small bowl and mix well. Set to the side.

Saute sliced mushrooms and onions in a bit of cooking oil on the preheated griddle, keeping them separated. When mushrooms and onions are about 75% cooked through, move them to the side of the griddle to continue to cook. Flip and stir the mushrooms and onions periodically while the other cheesesteak ingredients are cooking.

Add the sliced prime rib to the griddle and stir it a bit as it starts to heat up. Then to chop the prime rib for cheesesteak, use your spatula and scraper to hold the pieces of meat in place and chop them into smaller pieces. As you're chopping, use the scraper to gently pull the meat away from the spatula which is holding the meat in place.

When all of the meat is chopped, allow it to cook for another 1-2 minutes before adding the cooked mushrooms and onions. Mix steak, mushrooms, and onions together on the griddle.

Prep the twin French bread loaf by cutting it in half lengthwise like you would for a long sub sandwich, but don't slice all the way through. Hollow out the bread just a little bit.

Spread about half of the horseradish mayo on the inside of the bread, reserving the other half to use as a condiment for your finished cheesesteak. Then, add cheese slices to one side of the inside of the sandwich bread.

Form the cheesesteak mixture into a long and narrow pile on the griddle, about the same length as your bread loaf. Add some cheese slices on top of the meat, spreading them out to cover the length of the meat mixture.

Flip the prepared bread upside down and lay it on top of the cheesesteak meat on the griddle. The moisture from the meat will rise and steam the bread on top and melt the cheese. Allow the bread to steam and the flavors to marry for about 2 minutes. Then use your spatula to flip the meat and bread back right-side up so that now the meat and cheese is on top of your bread, just like a regular cheesesteak.

Allow the sandwich to cool slightly. Add the reserved horseradish mayo to your liking. Slice into two smaller sandwiches to serve.

Nutrition

• Serving Size: 1 sandwich (1/2 of Frenc
• Calories: 2727 kcal
• Total Fat: 166 g
• Saturated Fat: 81 g
• Unsaturated Fat: 71 g
• Cholesterol: 533 mg
• Sodium: 5089 mg
• Total Carbohydrate: 154 g
• Dietary Fiber: 11 g
• Total Sugars: 30 g
• Protein: 153 g