Prime Rib Dips with Whiskey Bent BBQ Flair

Take your leftover prime rib to the next level with these juicy, cheesy sandwiches loaded with flavor. Paired with a warm au jus for dipping, this recipe is a crowd-pleaser!

Ingredients

• 1 ⅓ lbs leftover prime rib, thinly sliced
• 1 tbsp butter
• 1 white onion, thinly sliced
• ¼ cup beef stock
• Whiskey Bent BBQ “Ancho Americano”, to taste
• 4 hoagie rolls
• 8 slices havarti cheese
• Horseradish cream, to taste
• 1 package au jus dry seasoning (prepare as directed)

Instructions

1. Sauté the Onions

• Melt butter in a large sauté pan over medium heat.
• Add the sliced onions and stir to coat in the butter.
• Once the onions start to soften, season generously with “Ancho Americano” for a smoky kick.
• Continue cooking until the onions are golden brown (about 5 minutes).
• Add ¼ cup beef stock and let it reduce into the onions, cooking for another 3 minutes. Reduce heat to low and keep warm.

2. Toast the Hoagie Rolls

• Preheat your grill to 400°F.
• Spread a little butter on the cut sides of the hoagie rolls (optional).
• Place the rolls cut-side up on a baking sheet and toast them on the grill until golden brown. Watch closely to prevent burning. Remove from heat.

3. Assemble the Sandwiches

• Layer thinly sliced prime rib onto the bottom half of each roll.
• Spoon sautéed onions onto the top half.
• Add two slices of havarti cheese over the onions.
• Place the sandwiches, open-faced, on the grill for about 5 minutes, or until the cheese melts and begins to brown.

4. Finish and Serve

• Remove the sandwiches from the grill.
• Spread horseradish cream onto one side of the sandwich, then press the halves together.
• Serve immediately with warm au jus in a small bowl for dipping.

Recipe Credit: This incredible dish comes from the amazing Julie Madden! For more mouthwatering recipes, check her out at Girl Meets Grill on Instagram.

These Prime Rib Dips are the ultimate way to repurpose leftovers. Smoky, cheesy, and dunk-worthy—every bite is pure bliss. Enjoy!