The Day After Christmas FRENCH DIP SANDWICHES

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The day after any holiday in our household means one thing, LEFT OVERS! This year, as part of our celebration for my oilfield man’s (OFM) first Christmas at home, we hosted Christmas Day Dinner.  I prepared the usual green bean casserole, mashed potatoes with gravy, pickled cucumbers, hominy and green chili bake, veggies, rolls and of course cheese cake! My husband prepared the main dish, roasted prime rib. Now, God love him, but sometimes I cannot help but feel my OFM thinks he is still cooking for his crews on the rig, I mean why else would we have a 13lb prime rib for six adults and one toddler?

With all our left over prime rib, and that is even after I sent some packing with all our guests, we made homemade French Dip Sandwiches! French Dip Sandwiches are not only easy, but can then become a complete meal complimented with any other left over side dishes you may have. Lastly, there is always the obvious, the cleanup is minimal with these sandwiches, this is especially key when you are already cleaning up wrapping paper, taking down a Christmas tree, and working on the towering mountain of dishes sitting on top of your already full dishwasher!

Here is my favorite way to use leftover Prime Rib and make our French Dip Sandwiches.

Total preparation time 15 minutes!

Ingredients:

One baguette of French Bread or Sourdough, Sliced length-wise

1 lb. prime rib, thinly sliced (If you don’t have Prime Rib you can always use Roast Beef too)

8-10 slices provolone cheese (My OFM like Pepper Jack too)

Sliced Onion, Bell Peppers (To spice things up even a little more, throw in fresh Jalapeno)

Au Jus Dipping sauce (2cups beef broth, 1/4 tsp Garlic Powder & Pinch Onion Powder, Cook To Boil)

OR Horseradish Mayo (Mayo with a little horseradish mixed in)

Directions:

Preheat the oven to 350 degrees.

Slice the baguette in half lengthwise. Place the baguette on a cookie sheet lined with foil. Layer both sides with cheese of choice. To the side of the baguette on the cookie sheet, put the roast beef on the foil so it can heat at the same time.

Meanwhile, sauté sliced bell peppers and onion in a tbsp. of butter with salt and pepper.

Take ingredients out of oven, place meat and sautéed veggies baguette, place bake in oven and bake about 10 minutes or until the cheese is melted and bubbly.

Follow me on Pinterest for more yummy recipes to accommodate our busy oilfield lifestyles and to keep our oilfield men full,  http://www.pinterest.com/beckyarnld/ or hop on over to my Facebook page where I love to share even more recipes and cooking ideas  https://www.facebook.com/becky.arnold.18

 

 

 

 

About rebecca

Becky and her family live in the beautiful town of Grand Junction, Colorado. She has been an OFW for almost three years, has a degree in Business Management, and works fulltime as a Digital Sales Manager for a local news station. She and her husband have one three year old daughter, Riley who is sweet, sassy, and even in heels and boas likes to pretend she is a dragon, that’s right ladies a dragon. In addition to work, Becky also volunteers on a fundraising committee for a local hospital, is a marketing chair member for a local not for profit, and helps pitch in at her daughters pre-school to raise funds. In her spare time (because she has SO MUCH of it) this OFW enjoys gardening, building projects on Shutterfly, cooking, golfing with her hubby, playing volleyball, and enjoying time on the lake with her family. Follow Becky on Pinterest and Instagram.

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