Steak
Open-face Prime Rib Sandwiches with Black Peppercorn Aioli

Open-face Prime Rib Sandwiches with Black Peppercorn Aioli

New Year’s Eve we enjoyed a big prime rib roast for dinner.  Today, I knew I needed to use the extra prime rib and couldn’t think of anything better than a hot prime rib sandwich as we watched football this afternoon!  Don’t you love it when one great meal becomes two?

OPEN-FACE PRIME RIB SANDWICHES

with Black Peppercorn Aioli

1 1/2 cups of sliced onion

1 Tbsp of Montreal Seasoning

2 Tbsp. vegetable oil

2 Tbsp. unsalted butter

1 cup of mayonnaise

3 Tbsp of freshly ground black pepper

1 tsp of lemon juice

1 Tbsp of minced garlic

4 ciabatta rolls

2 lbs of cooked prime rib, sliced thin

8 slices of Provolone Cheese

4 sprigs of thyme

Preheat oven to 450 degrees.

Slice the onion and cook over medium heat in a skillet with melted butter and hot oil.  Add Montreal Seasoning and cook until tender.  Remove from heat.  Set aside.

Slice Ciabatta Rolls in half.  Place on a baking sheet.  Spread 1 Tbsp of aioli on each slice.  Top with prime rib, sautéed onion, cheese and a pinch of fresh thyme.

Bake in oven for 5 minutes or until cheese starts to bubble.  Allow to cool and serve.

 

Steak and Spinach Quesadilla

I’m always excited when we have left over steak.  This time I’ll re-create it into Steak & Spinach Quesadillas.  It’s the perfect for lunch or dinner… or just individually pack them in foil and heat them up on the go when you are running around.

4 large soft flour tortillas

4 oz of thinly sliced steak

1 cup of yellow onion, sliced

2 cups of fresh spinach

1 cup of feta cheese crumbles

5 Tbsp of vegetable oil, divided

Salt and pepper

In a large skillet, heat two tablespoons of oil.  Sauce onions until they begin to brown.  Add in spinach and cook for about 2 more minutes.  Remove onions and spinach from the skillet and set aside on a plate to cool.

Pour remaining oil in the skillet and when it begins to bubble, place a large tortilla flat on the surface.  Layer sliced steak, onion, spinach and cheese crumbles.  Top with a second tortilla.  Cook for 3 minutes and flip.  Cook another 3 minutes and remove to a cutting board.

Slice and serve with a dollop of red pepper pesto (or your favorite hot sauce.)