Ingredients
Equipment
Method
- Preheat oven to 350 degrees F.
- Coat ribeye with 2 Tbsp cooking oil and season generously with Kinder's The Blend Seasoning on all sides. Let rest at room temperature for 10 minutes.
- In a small bowl, combine mayonnaise and prepared horseradish. Stir until smooth and refrigerate until needed.
- Place the seasoned ribeye on a rack in a roasting pan or oven-safe skillet. Roast in the preheated oven until desired doneness: about 20 minutes for medium-rare (130-135 degrees F) or 25 minutes for medium (140-145 degrees F). Rest for 10 minutes.
- While the beef rests, cook the sliced onion in the same skillet over medium heat with a little oil or butter for 10-12 minutes until caramelized and golden.
- Prepare the au jus per Kinder's Au Jus Bone Broth Gravy packet directions in a small saucepan over medium heat. Keep warm.
- Slice the rested ribeye thinly across the grain. Add the slices to the warm au jus and heat for 1-2 minutes.
- Preheat oven to broil. Place rolls cut-side up on a baking sheet and broil 20-30 seconds per side until lightly golden.
- Spread horseradish mayo on the inside of each roll. Layer with beef slices, caramelized onions, and one slice of provolone per sandwich.
- Return to the broiler for 1-2 minutes until the cheese is melted and bubbly.
- Serve hot with individual cups of warm au jus for dipping on the side.
Nutrition
Notes
- Warm the beef in the au jus — After slicing, give the ribeye 1-2 minutes in the hot jus before building the sandwich. It pulls in seasoning and finishes warm all the way through.
- Don't skip the horseradish mayo — The creamy heat cuts the richness of the beef and cheese. Build the sandwich without it and something is missing.
- Toast the rolls before loading — A quick 20-30 seconds under the broiler creates a barrier that slows sogginess. The roll should hold up through the whole sandwich.
- Ribeye vs. other cuts — Ribeye is ideal for its marbling. Top sirloin or prime rib are solid alternatives if ribeye isn't available.
- Keep the au jus piping hot — Serve it in a small ramekin or individual cup per person so it stays warm through the meal. Lukewarm jus is a letdown.
- Crispy fries or seasoned potato wedges alongside. A simple green salad if you want to balance the plate. For the full steakhouse experience, add a cup of French onion soup on the side.
- Dill pickle spear and coleslaw for the diner-style plate. This format works for game night, a casual dinner party, or anywhere you need a sandwich that shows up with conviction.
- Sliced beef: Refrigerate in an airtight container for up to 4 days. Warm briefly in the au jus before assembling.
- Au jus: Store in a sealed container for up to 5 days. Reheat on the stovetop over medium-low heat.
- Assembled sandwiches: Build fresh. Once assembled, the roll absorbs moisture quickly and won't recover. Store components separately and assemble to order.