America’s Test Kitchen presents a joyful, hands-on guide to turning leftover smoked prime rib into a show-stopping sandwich. In this friendly walkthrough, Morgan Bolling recreates the Beef N’ Cheddar special from Lewis Barbecue in Charleston, focusing on simple techniques that deliver big flavor. This post blends approachable how-to steps with practical tips so home cooks can enjoy restaurant-style results — cooking, recipes, bon apetit.
What makes this sandwich special
At its heart, the sandwich is all about contrast: smoky, crisped prime rib, a silky green chile queso, a bright horseradish punch, and the crunch of raw onion on a buttered bun. Morgan emphasizes quick reheating to crisp the fat and a microwave-friendly queso that’s both forgiving and deeply satisfying.
Ingredients (for two sandwiches)
- 12 ounces leftover smoked prime rib, chilled and thinly sliced on a bias
- 1 tablespoon vegetable oil
- 1 ounce American cheese (about 1/4 cup shredded)
- 1 ounce pepper jack cheese
- 2 tablespoons milk
- 2 tablespoons salsa verde (jarred tomatillo salsa)
- Horseradish sauce (about 1 1/2 tablespoons per bun)
- Half a small white onion, thinly sliced
- Butter and soft buns
Step-by-step: crisp the beef and make the queso
- Slice cold prime rib thin on a bias. Cold meat slices cleaner and gives long roast beef pieces perfect for a sandwich.
- Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over medium-high. Add sliced beef and let it sizzle undisturbed for about 3 minutes so the fat crisps and the edges caramelize — think “beef bacon.”
- While the beef cooks, make a quick green chile queso: combine American and pepper jack cheeses, milk, and salsa verde in a microwave-safe bowl. Microwave 30 seconds, stir, then 1–2 minutes more until bubbling around the edges. Stir to a smooth, creamy consistency.
- Toast and butter buns, spread horseradish sauce (don’t be shy — a generous smear is part of the appeal), layer onion on the bottom bun, pile on crisped beef, and shower with the green chile queso.
Why this quick queso works
Microwaving steams the cheese gently, preventing graininess, and American cheese stabilizes the emulsion so the sauce stays smooth instead of breaking. The pepper jack adds heat while salsa verde brings tang and brightness.
Chef’s tips & smart swaps
- If prime rib is scarce, use any well-smoked roast or even thrifted deli roast — the reheating technique still makes the edges sing.
- Let the meat cool before slicing to get long, attractive pieces that crisp evenly.
- Adjust the horseradish to taste; Morgan likes it unapologetically bold: “That’s the point.”
- For extra richness, melt a pat of butter in the pan and toss the beef briefly before assembling.
Final thoughts
This sandwich is a joyful mash-up of smoky meat, creamy heat, and bright condiments. As Morgan puts it, “It’s a flavor explosion in my mouth”: horseradish first, then beef, then green chile queso — rich with a little spicy kick. Try it when you want a fast, restaurant-worthy sandwich that celebrates leftovers. Cooking, recipes, bon apetit — enjoy every bite!
This article was created from the video Recreating Lewis Barbecue's Smoked Prime Rib Sandwich at Home | America's Test Kitchen with the help of AI.
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