Leftover Rib Sandwich [Sliced ​​Beef, Caramelized Onions And Provolone]


Amazing beef short rib sandwiches filled with caramelized sweet onions and melted cheese on toasted ciabatta bread. This easy recipe is the best way to use up leftover BBQ ribs.

Leftover Prime Rib Sandwich [beef slices, caramelized onion and provolone]

This roast beef sandwich recipe serves succulent slices of roast beef on toasted ciabatta for a meaty barbecue sandwich that’s out of this world. Topped with melted cheese, caramelized onions, and horseradish mustard dressing, there’s flavor in every bite of this sandwich.

This easy sandwich is our favorite leftover rib recipe and it’s easy to see why. You’re left with leftover smoked ribs while YOU keep their juicy, tender texture in tact, for the ultimate steak sandwich.

Find out the best way to reheat beef for this sandwich, plus amazing filling ideas and cooking tips. Let’s go to the corner.

leftover rib sandwich

Main ingredients

How to make this easy steak sandwich:

  • Beef Short Rib Roast – We use leftovers from our Succulent Smoked Short Rib by reheating it whole in the oven before thinly slicing to serve.
  • Toasted Ciabatta Bread – Italian ciabatta has the perfect balance of crispy crust and doughy interior that we want in our barbecue sandwich. We toast it to give it an even more satisfying texture.
  • Finely Sliced ​​Provolone Cheese: To keep with the Italian theme, Provolone is a creamy Italian cheese that melts beautifully when sliced. Monterey Jack, Fontina, and Mozzarella cheese are good substitutes for Provolone if you need an alternative.
  • Caramelized Onions: Slowly roasted onions make everything better. Cook them slowly in oil and salt at a lower temperature until golden brown to add an incredibly sweet touch to your sandwich.
  • Horseradish Mustard: While horseradish or mayonnaise are perfect ingredients for this recipe, I prefer a bit more zing with yellow or Dijon mustard. However, horseradish mustard combines all of the above in one condiment. You can make your own or buy a store-bought version online like Annie’s Horseradish Mustard .

Leftover rib sandwich

Amazing beef short rib sandwiches filled with caramelized sweet onions and melted cheese on toasted ciabatta bread.
Course remnants, main Plato
American cuisine
Preparation time 5 minutes
Cooking time 40 minutes
Total time 45 minutes
4 sliced ​​sandwiches


  • Lake
  • Cooking spray


  • 1 pound smoked ribs
  • 1 sliced ​​white onion
  • 1 teaspoon kosher salt
  • 2 loaves of ciabatta bread
  • 8 slices of provolone cheese
  • 2 arugula cups
  • 4 tablespoons Horseradish Mustard


  • Preheat the oven at 120°C
  • Heat the oil in a cast iron skillet over low heat. Add chopped onions and a pinch of salt. Heat, stirring occasionally, until soft and golden. 30-40 minutes.
  • While the onions are caramelizing, move on to the meat. Line a small baking sheet with aluminum foil and add a few squirts of cooking spray. Place the rib in the pan and cover with foil. Heat in the oven for 10-15 minutes until the meat is heated through.
  • Remove the ribs from the oven and cut into thin slices.
  • Halve the ciabatta bread lengthwise at a 45 degree angle. Place slices of provolone in the center of each sandwich.
  • Toast the ciabatta under the grill over high heat for 2-3 minutes until the provolone begins to melt.
  • Remove the bun from the grill and top each sandwich with hot ribs, caramelized onions, arugula, and horseradish mustard. Serve and enjoy immediately.

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