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Prime Rib Dip
  • Prep
  • Total
  • Serving

Prime Rib Dip

The venerable French Dip sandwich gains greater nuance with grilled prime rib slices piled on a traditional batard, topped with a rich mixture of sweet caramelized onions and crème fraîche and the creamy sharpness of Horseradish Cheddar Cheese, then oven-toasted until melty and served with a ramekin of au jus for dipping.


  • Great Midwest® Horseradish Cheddar cheese, slices, 12 each
  • Caramelized onions, ½ cup
  • Crème fraîche , ½ cup
  • Prime rib, slices, 16 each
  • Bâtard (long roll), 4 each
  • Sides of au jus , 4 each


  1. Preheat an oven to 350ºF.
  2. Mix caramelized onion and crème fraiche together; set aside.
  3. Toast bâtards in the oven.
  4. For each sandwich, lay 3 slices cheese over 4 slices prime rib, place inside toasted roll and place back in the oven for 2–3 minutes, or until the cheese is melting.
  5. Serve with a side of au jus.

Yield: 4 Servings

Kitchen Tips

  • Food customers can interact with brings hands-on fun to menus—so consider build-your-own options that allow guests to dip, smear, frost or even grill their food Korean barbecue–style.

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