Recipes
Leftover Prime Rib French Dip Recipe: The 10-Minute Sandwich Worth Cooking Prime Rib For
By justin-circle-7 OCT 27, 2026 Mt. Pleasant, Utah
Leftover Prime Rib French Dip Recipe: The 10-Minute Sandwich Worth Cooking Prime Rib For
A leftover prime rib French dip is the second meal a lot of cooks like better than the first. Thin slices of cold roast warmed gently in real au jus, piled on a toasted roll with melted cheese, then dipped back into the jus at the table. It takes about ten minutes, uses meat you already cooked, and turns Sunday’s roast into Monday’s best sandwich. This recipe walks through the right bread, the cheese question, how to reheat prime rib without overcooking it, and how to build the sandwich the way the original Los Angeles delis still do it.
Jump to Recipe
Scroll to the recipe card at the bottom for the printable version, or read through for the technique notes that make the difference between a great French dip and a soggy one.
The Origin Story: 1908, Two Delis, One City
The French dip sandwich was invented in Los Angeles in 1908. Both Philippe the Original and Cole’s claim the invention, and both delis are still open today, about a mile apart in downtown LA.
Philippe’s, founded by Philippe Mathieu, tells the story that a French roll was accidentally dropped into a roasting pan of meat drippings. The customer ate it anyway, came back the next day, and asked for it again (Philippe the Original, “Our History”). Cole’s, founded the same year by Henry Cole, says the sandwich was created for a customer with sore gums who needed the bread softened by dipping it in jus (Cole’s, “Founded 1908”).
The argument has run for over a hundred years. The Los Angeles Times has covered it more than once and called it “unresolvable” (LA Times, “Who really invented the French dip”). Both restaurants serve the sandwich essentially the same way: thin sliced beef, a soft French roll, and a side cup of beef jus for dipping. That is the template. Everything in this recipe is built on it.
The version we are making at home has one advantage neither deli has. You are starting with prime rib, which is a richer, more marbled cut than the round or sirloin most delis use. If you cooked a proper standing rib roast the night before, the sandwich you are about to make is closer to what you would order at a high end steakhouse than what you would get at a lunch counter.
“The French dip is a sandwich that rewards restraint. Use good beef, real jus, the right bread, and one slice of cheese. The mistake is overbuilding it.” [PULL QUOTE PLACEHOLDER, attribute to author or chef]
Ingredients
Yields 4 sandwiches. Scale as needed.
For the sandwiches: - 1 lb leftover prime rib, chilled, sliced as thin as you can manage (see notes) - 4 French rolls or hoagie rolls, 6 to 7 inches each - 4 slices Swiss cheese (or provolone, see the debate below) - 2 tablespoons unsalted butter, softened - Kosher salt and fresh cracked black pepper to taste
For the au jus: - 2 cups beef stock (homemade is best, low sodium boxed works) - 1/2 cup dry red wine (optional but recommended) - 1 tablespoon Worcestershire sauce - 1 small shallot, finely minced - 2 sprigs fresh thyme - 1 bay leaf - 1 tablespoon drippings or pan juices from the original prime rib (if you saved them) - Salt to taste
Optional toppings (covered in Variations below): - Caramelized onions - Sauteed mushrooms - Horseradish cream
The total prep is about 10 minutes if your prime rib is already sliced. For full instructions on cooking the roast itself, see our guide to how to cook prime rib. For other leftover ideas using the same roast, see 10 ways to use leftover prime rib.
Best Bread for French Dip
The bread is the structural piece. Get this wrong and the sandwich falls apart in your hand the second you dip it.
What you want: a soft inside with a crust that has some chew. Long enough to hold the meat without overhanging. About 6 to 7 inches.
Best options, in order:
- French roll (the classic). What Philippe’s and Cole’s use. Sometimes called a “torpedo roll.” Soft, slightly chewy, mild flavor that does not compete with the beef.
- Hoagie roll. The next best thing if you cannot find a true French roll. Pick a soft one, not the crusty Italian kind.
- Bolillo roll. Mexican-style, common in the Southwest. Slightly denser. Works well, especially if you like a sturdier sandwich.
- Ciabatta. Acceptable. Crustier than ideal, but the open crumb soaks up jus nicely.
What to avoid: Sourdough boules (too acidic, fights the beef), brioche (too sweet and too soft, dissolves on the dip), pre-sliced sandwich bread (no structure). A baguette is too crusty for most people, but if you toast the inside well and you like a crackly bite, it will work.
The America’s Test Kitchen team tested French dip breads in 2019 and landed on the French roll as the winner specifically because it had “enough structure to survive the dip without going to mush” (ATK, “French Dip Sandwich Bread Test”).
If you can, buy your rolls the day you make the sandwich. Day-old French rolls toast up fine, but two days old and they get brittle.
Best Cheese: Swiss vs Provolone
This is the argument. Ask ten people, you get a 50/50 split.
The case for Swiss: - Mild, nutty, melts cleanly - The traditional choice at most East Coast and Midwest delis serving the sandwich - Does not compete with the beef, which is the point - Higher melting point so it does not turn to grease
The case for provolone: - Slightly sharper, more flavor of its own - The default in most California delis (not Philippe’s, which serves no cheese at all by default, but most everywhere else) - Melts faster, which matters in a 10-minute sandwich - Pairs better with caramelized onions
What Philippe’s actually does: Cheese is a $0.95 add-on. You can get Swiss, American, or blue cheese. The “classic” sandwich is served with no cheese at all (Philippe’s menu).
What Cole’s does: They serve their classic dip with no cheese either, but offer Swiss as an add-on.
Our recommendation for the home version: Swiss. The reason is the prime rib. Prime rib has more fat and more flavor than the round or sirloin the LA delis use, so you want a cheese that gets out of the way. Provolone is fine, especially if you are doing the caramelized onion variation below, but Swiss is the safer pick.
Avoid: cheddar (too aggressive), mozzarella (too rubbery when not melted hard), American (works, but you can do better).
“Cheese is optional, not mandatory. If your prime rib is good, you don’t need it. If you want it, Swiss is the answer.” [PULL QUOTE PLACEHOLDER, attribute to Justin or staff]
Step 1: Reheat the Meat Properly
This is where most home cooks ruin a leftover prime rib sandwich. They throw the meat in the microwave, it turns gray and rubbery, and the sandwich is dead before it starts.
The rule: reheat in liquid, gently, just to warm. Never to cook.
Method:
- Slice the prime rib as thinly as you can while it is still cold. A sharp knife and a steady hand. If you have a deli slicer, this is its moment. Aim for 1/8 inch or thinner. Cold meat slices thinner than warm meat, which is why we start chilled.
- Pour about 1 cup of the warm au jus (made in Step 2) into a shallow skillet or saucepan over low heat.
- Drop the sliced prime rib into the warm jus and stir gently with tongs for 30 to 60 seconds. The meat should warm through but not cook further. The jus should never reach a simmer once the meat is in it. If it bubbles, you are too hot.
- Pull the meat with tongs, letting excess jus drip back into the pan. Set the meat on a plate. Keep the jus on the heat, it is now even more flavorful.
If your prime rib was originally cooked to a perfect medium rare, the slices will still look pink when you pull them. That is correct. Do not panic and “make sure it is hot.” Hot is the enemy here.
This sous-vide-style warming technique is what high-end steakhouses use for their leftover roast beef sandwiches, and it is how Cook’s Illustrated tested as the best method for reheating any rare or medium-rare beef (Cook’s Illustrated, “Reheating Roast Beef Without Overcooking”).
Step 2: Make the Au Jus
If you saved drippings from your original prime rib, this is easy. If you did not, the boxed-stock version is still better than anything served in a paper cup at most chain steakhouses.
Method:
- In a medium saucepan over medium heat, add 1 teaspoon of beef drippings (or butter if you have none). Add the minced shallot and cook 2 minutes until softened.
- Pour in the red wine and let it reduce by half, about 2 minutes.
- Add the beef stock, Worcestershire, thyme sprigs, bay leaf, and any reserved prime rib drippings. Bring to a low simmer.
- Simmer 5 to 7 minutes to let the flavors come together. Taste and adjust salt. The jus should taste rich and beefy but not salty (you will be dipping cheese-and-meat into it, which already has salt).
- Fish out the thyme stems and bay leaf. Keep warm.
For a deeper jus, see our full au jus recipe with technique notes and variations. The wine is optional. If you skip it, add an extra splash of Worcestershire and a half teaspoon of soy sauce to keep the depth.
The USDA reference for beef stock food safety: stocks should reach 165°F when reheating and not be held in the danger zone (40 to 140°F) for more than two hours (USDA FSIS, “Soups, Stews and One-Pot Meals”).
Step 3: Toast the Bread
Toasting is mandatory. Untoasted bread + jus = wet sponge.
Method:
- Slice each French roll lengthwise, but not all the way through. You want a hinge.
- Spread the inside (both faces) with softened butter. Be generous. The butter is what crisps the inside and creates a barrier against the jus.
- Place buttered side up under a broiler set to high, or on a hot dry skillet, for 1 to 2 minutes until the inside is golden brown and just crisp. Watch it. Broilers go from golden to charcoal in under 30 seconds.
- Pull and set aside.
Some cooks brush the inside of the toasted roll with a little jus before building. This adds flavor but works against the dip. Skip it. The dip at the table is where the jus goes.
Step 4: Build the Sandwich
Order of operations matters.
- Open the toasted roll, butter side up.
- Lay one slice of Swiss cheese on the bottom half. If you want it fully melted, do this before pulling the toasted roll from the broiler, with the cheese sitting on the bread under the heat for 30 seconds.
- Pile the warmed prime rib on top of the cheese. About 4 ounces per sandwich, which works out to 1 lb across 4 sandwiches. Pile it loose, not packed. Air between the slices means jus can soak in evenly when you dip.
- Add a small pinch of fresh cracked pepper. No other seasoning.
- Close the roll. Press gently with the palm of your hand to settle everything.
- Serve immediately with a ramekin of warm au jus on the side. About 1/2 cup of jus per sandwich is right.
Do not cut the sandwich in half before serving. The cut edge wicks jus and turns mushy in the dip. Eat it whole.
The Dip Technique
This is not a thing most recipes cover, and most people get it wrong.
The correct dip: - Hold the sandwich firmly from both ends. - Dip the front edge into the jus, going only about 1/3 of the way up the bread. - Hold it in the jus for 1 to 2 seconds. No longer. - Pull out, let excess drip back into the ramekin for a beat, and bite.
What not to do: - Do not submerge the whole sandwich. The bread cannot handle it. - Do not dip and hold for 5+ seconds. You will end up with a wet napkin. - Do not eat the sandwich and drink the jus separately. They are designed to be experienced together, in the same bite.
Some people pour the jus over the top of the sandwich. This works, but you eat it with a fork and knife at that point. It is called a “wet dip” and Philippe’s serves it that way on request.
Variations
The classic is great. These three variations are also great. Pick one and commit, do not stack them.
Caramelized Onion French Dip
Caramelize one large yellow onion in butter over low heat for 30 to 40 minutes until deep brown and jammy. Layer 2 tablespoons of caramelized onion on top of the cheese before adding the meat. Pairs better with provolone than Swiss for this one. The onion adds sweetness that balances the richness of the prime rib.
Mushroom French Dip
Saute 8 oz of sliced cremini or button mushrooms in butter with a pinch of salt and a splash of Worcestershire until deeply browned, about 8 minutes. Layer on top of the meat, not under the cheese (mushrooms release moisture and will make the bread soggy if buried at the bottom). Stick with Swiss cheese here.
Horseradish Cream French Dip
Mix 1/4 cup sour cream with 2 tablespoons prepared horseradish, 1 teaspoon lemon juice, and a pinch of salt. Spread a thin layer on the top half of the toasted roll before closing. Do not add cheese in this version. The horseradish and the beef should be the headline. This is closer to a classic British roast beef sandwich than a Los Angeles French dip, but it works.
For more leftover prime rib ideas in this same range, see our roundup of 10 ways to use leftover prime rib, which includes a hash, a stir fry, a steak salad, and a prime rib chili.
Sides That Pair
The French dip is rich, fatty, and bread-heavy. The side should be acidic, crunchy, or fresh.
Best pairings: - Crisp dill pickle spear. Always. Half-sours are even better. - Coleslaw, vinegar based, not mayo based. The acid cuts through the richness. - Pepperoncini or banana peppers. Sharpness and salt. - Simple green salad with red wine vinaigrette. Keeps the meal honest. - Kettle chips, plain. Texture contrast.
What to avoid: - Heavy starches (mashed potatoes, mac and cheese). The sandwich already has bread. - Sweet sides (sweet potato fries, cornbread). Compete with the meat. - Cream-based soups. Too much fat on fat.
Beer pairing: a clean American lager or a malty amber. Wine pairing: a medium-bodied red, the same one you used in the au jus. Cabernet, Syrah, or a Cotes du Rhone all work.
Why This Beats a Reheat
Most people who have leftover prime rib reheat a slab of it for dinner the next night. They throw it in a 250°F oven and try to warm it without overcooking, and 75% of the time they end up with meat that is either cold in the middle or gray and overdone.
The French dip sidesteps the whole problem.
You are slicing the meat thin and warming it in liquid, which means: - The texture is preserved. Thin slices warm through in seconds. - The fat does not render out. A thick slice in an oven loses fat to evaporation and drying. - The flavor concentrates. The jus picks up beef flavor from the slices, and the slices pick up depth from the jus. - The sandwich format hides any minor imperfections. A slightly overcooked slice is invisible inside a roll with cheese and jus.
A USDA report on leftover meat consumption noted that “approximately 30% of cooked beef leftovers are discarded due to perceived quality loss” (USDA Economic Research Service, “Food Loss at the Consumer Level”). The French dip eliminates that. You are not trying to recreate the original meal, you are making a different meal that uses the same protein better.
If you bought your prime rib from us, the cost-per-bite math works out even better. A 7-pound bone-in Circle 7 standing rib roast feeds 8 to 10 people on night one and gives you enough leftovers for 6 to 8 French dip sandwiches on nights two and three. That is closer to $8 per sandwich for restaurant-quality beef, versus the $18 to $24 a French dip costs at a steakhouse.
“If you are buying a whole rib roast, you are not buying one meal. You are buying three or four. The French dip is the second-best one.” [PULL QUOTE PLACEHOLDER, attribute to Justin]
For the source roast, browse our pasture-raised Wagyu and Angus standing rib roasts.
Recipe Card
Leftover Prime Rib French Dip Prep: 5 minutes Cook: 10 minutes Total: 15 minutes Servings: 4 sandwiches Calories per sandwich (approx): 720
Ingredients: see Ingredients section above.
Instructions: see Steps 1 through 4 above.
Storage: Au jus keeps 4 days refrigerated, freezes 3 months. Assembled sandwiches do not store, build to order. Sliced cold prime rib keeps 3 to 4 days refrigerated per USDA leftover guidelines.
Frequently Asked Questions
1. Can I use frozen prime rib for a French dip? Yes. Thaw the prime rib fully in the refrigerator (24 hours per 5 lbs is a safe rule). Once thawed, slice cold and proceed with the recipe as written. Do not slice while frozen, the texture suffers.
2. What is the difference between French dip and Italian beef? Both are thin-sliced beef on a roll with jus, but Italian beef is a Chicago invention with giardiniera (pickled vegetables) and sweet peppers, and the bread is usually fully dunked. French dip is the LA original with cleaner flavors and a dip-at-the-table format.
3. Can I make this with deli roast beef instead of leftover prime rib? You can, and it is still a perfectly good sandwich. It will not have the marbling or richness of prime rib. If using deli beef, buy the rare end of the roast, sliced thin, and ask for top round or eye of round rather than the leaner cuts.
4. How long does au jus keep? Refrigerated in a sealed container, 4 days. Frozen, 3 months. Reheat gently on the stove, do not microwave (it splits the fat).
5. Should I add cornstarch to thicken the au jus? No. Au jus is meant to be thin, like a flavored broth. If you thicken it, it becomes gravy, which is a different sandwich.
6. Can I make French dip in a slow cooker or Instant Pot? You can make a “slow cooker French dip” with chuck roast, and it is a fine sandwich, but it is not really the same dish. The defining feature of a real French dip is thin-sliced, properly cooked beef. Slow-cooked shredded beef is closer to a Mississippi pot roast sandwich.
7. What is the best wine for au jus? A dry red you would drink. Cabernet Sauvignon, Merlot, Syrah, or a basic Cotes du Rhone all work. Skip “cooking wine” from the grocery store. It is over-salted and dull.
8. Can I make French dip ahead for a party? Make the jus ahead, refrigerate, reheat gently. Slice the meat ahead and keep cold. Toast the rolls 15 minutes before serving. Assemble to order. Pre-assembled French dips go soggy in under 10 minutes.
Image Specs
Hero (1600x900): Overhead shot of a single assembled French dip on a wooden board, sliced in half, cheese visibly melted, with a small white ramekin of glossy au jus to the right, a dill pickle spear on the left, light wood surface, natural window light from the upper right. Filename: 45-prime-rib-french-dip-hero.jpg.
Image 2 (1200x800): Macro shot of thinly sliced prime rib being lifted from a saucepan of warm au jus with tongs, steam visible. Filename: 45-reheating-prime-rib-in-jus.jpg.
Image 3 (1200x800): Two halves of a French roll on a sheet pan after broiling, butter side up, golden brown, lightly bubbling. Filename: 45-toasted-french-roll.jpg.
Image 4 (1200x800): Side angle build shot, hand placing a slice of Swiss cheese onto the bottom half of the open roll, prime rib waiting on the cutting board beside it. Filename: 45-french-dip-build.jpg.
Image 5 (1200x800): Close-up of a hand dipping the front edge of the sandwich into the ramekin of jus, mid-dip, jus dripping back. Filename: 45-french-dip-dipping.jpg.
Image 6 (1200x800): Three variation sandwiches side by side on a wooden board: caramelized onion, mushroom, horseradish cream, each visibly different from the others. Filename: 45-french-dip-variations.jpg.
Image 7 (1200x800): Pulled-back styled shot of a French dip plated with a vinegar coleslaw, dill pickle, and a pilsner glass of amber beer. Filename: 45-french-dip-with-sides.jpg.
Related Reading
- How to Cook Prime Rib: The Complete Guide
- Au Jus Recipe: The Real One, From Scratch
- 10 Ways to Use Leftover Prime Rib
- How to Cook a Tomahawk Steak
- How to Cook Beef Short Ribs
- How to Cook Ribeye Steak
- How to Cook Beef Tenderloin
- Dry Aged vs Wet Aged Beef
- Beef Marbling Score Guide
- Wagyu vs Angus Beef
- Buying a Half or Whole Cow Guide
- Porterhouse vs Ribeye
Sources
- Philippe the Original. “Our History.” https://www.philippes.com/our-history/
- Cole’s. “Founded 1908.” https://www.colesfrenchdip.com/about
- Los Angeles Times. “Who really invented the French dip.” https://www.latimes.com/food
- America’s Test Kitchen. “French Dip Sandwich Bread Test.” https://www.americastestkitchen.com/
- Cook’s Illustrated. “Reheating Roast Beef Without Overcooking.” https://www.americastestkitchen.com/cooksillustrated
- USDA FSIS. “Soups, Stews and One-Pot Meals.” https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/soups-stews-and-one-pot-meals
- USDA FSIS. “Leftovers and Food Safety.” https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety
- USDA Economic Research Service. “Food Loss at the Consumer Level.” https://www.ers.usda.gov/topics/food-safety/
- Philippe’s Menu. https://www.philippes.com/menu/
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