Prime Rib Cheesesteak is my personal twist on the legendary Philly cheesesteak. In Philadelphia, it’s all about griddled, well-done chip steak piled high with grilled onions, smothered in Cheese Whiz, and served on a torpedo roll. Want an upgrade? Add some peppers, or if you’re really feeling flush go with ribeye.
For me, this sandwich has become a delicious way to reinvent Christmas leftovers. Every year, I order an extra-large prime rib roast, knowing the day-after feast will include cheesesteaks or stroganoff. Instead of recreating the Philly original, I lean into my family’s favorite flavors, crafting a sandwich that’s rich, savory, and completely our own.
Homemade garlicky Caesar dressing replaces the traditional mayo, while a medley of sautéed onions, red, and green bell peppers channel the classic Italian sausage and peppers vibe. The star, of course, is tender prime rib, a luxurious substitute for the traditional chip steak. And to top it all off? Out with the Cheese Whiz and in with a melty layer of Mexican-style queso. We stuff all this goodness into fresh, warm, cheesy sub rolls from our local bakery, because when it comes to these sandwiches, every detail matters.
Let’s Make Prime Rib Cheesesteak
Slice the leftover prime rib as thinly as possible.
Saute the onions and peppers in olive oil and butter for 8-9 minutes over medium heat until they are soft and transparent.
When the vegetables are soft add the prime rib and continue to cook over medium low heat for another 7-8 minutes.
When the prime rib is well done and the onions are beginning to caramelize, it’s ready.
Warm the sub rolls, spread the Caesar dressing on both halves of each roll and stuff them with the prime rib, onions and bell peppers. Slice each sandwich in half, plate and liberally pour or spoon warm queso over the top. Print
Prime Rib Cheesesteak
Tender, juicy prime rib with sauteed onions and bell peppers on cheesy sub rolls with Mexican queso
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1–1/2 lbs leftover prime rib – very thinly sliced
- 1 red bell pepper – sliced
- 1 green bell pepper – sliced
- 1 large yellow onion – sliced
- 1 TBL olive oil
- 1 TBL unsalted butter
- 1 pint Mexican white jalapeno queso
- Homemade creamy Caesar dressing
- (2) 12” Cheesy Sub sandwich rolls
Instructions
- Make the Caesar dressing – get the recipe HERE
- Heat the queso in a small pot over low heat until it is warm and liquid enough to pour
- Saute the peppers and onions in a non-stick skillet with butter and olive oil until limp, about 7-8 minutes over medium heat
- Place the sliced prime rib meat in the pan and continue to cook everything until the meat is well done and the vegetables are beginning to caramelize, another 7-8 minutes. Turn off the heat and let it rest while preparing the rolls
- Smear each roll with the Caesar dressing, then fill them with the prime rib, onion and peppers. Slice each sandwich in half and plate them, then pour or spoon the queso liberally over the top. Serve with kettle chips