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What's your favorite prime rib leftover recipe?

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    What's your favorite prime rib leftover recipe?

    Got a fav?? I have a big chunk of Prime meat leftover and would like to figure out it's future destiny.
    If you say Philly sammy's, do you have a fav recipe?
    Cheers
    Kevin

    #2
    Britt ...

    I found this Philly sandwich recipe a year ago and it's now my go to recipe.

    I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country

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    • Britt
      Britt commented
      Editing a comment
      Looks good. Thanks!

    #3
    In college we slathered our thick slices with mustard and put under the broiler in the oven. It was already loaded with a pepper-garlic-salty rub to reduce overall buffet consumption.

    Sure beat the crap out of hamburger helper.

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      #4
      Sanger with fresh bread, mayo, Dijon, pickle, salt and lots of pepper. Sauerkraut is also good.

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        #5
        Tonight, I'm making a very expensive Bolognese.

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          #6
          Toss slices in a red hot cast iron pan and make faux ribeyes.

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            #7
            I slice it as thin as I can (until I get my slicer) and make the wife a French Dip. I also like a big hunk of left over roast with my scrambled eggs the next day.

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              #8
              First run of leftovers

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              • Danjohnston949
                Danjohnston949 commented
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                @Brtitt, That looks great! I bet your left overs didn't last long! 👍👍👍👍👍. Eat Well and Prosper!
                From Fargo ND, Dan

              #9
              French dip. All the suggestions here sound real good, too.

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                #10
                I've been known to remove as much fat as possible from a small amount of the leftovers, marinate briefly in a little teriyaki sauce (perhaps with a little sherry and cornstarch added) and use in a Chinese-style beef fried rice dish.

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                  #11
                  I slather it in a horseradish sauce and put it under the broiler for it to crisp it up....mmmmm

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                    #12
                    I seal it in a ziplock and suck all the air out with a straw or by water displacement. Then, I sous vide it at 135 for an hour or two and serve just like it was fresh from the oven.

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