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Requested by:

Photo by shanz1

Cooking Level: Intermediate

Home Town: Arnold, Nebraska, USA
Living In: Rock Springs, Wyoming, USA
shanz1 is looking for: (2 recommendations)
Looking for some ideas for leftover prime rib...any ideas? Thanks in advance :)

Recommend a recipe

Last updated: May 5, 2013 8:13 pm
Posted: May 5, 2013 11:47 am
 
Commented by: Cathy Myers
May 5, 2013 11:56 am
Hi Shanz1. I use rib eye steak to make Ken in CA's Ultimate Beef Stroganoff but it's a personal recipe and I don't know how to move it from my box to the Buzz. His web site is www.fillyourbelly.com. This is the only way I make beef stroganoff anymore. Hope you get lots of ideas from our friends on the Buzz!
Comments:
Cathy Myers
May 5, 2013 11:57 am
P.S. Remember to just warm the meat up in whatever recipe you choose. You wouldn't want to overheat/overcook you lovely prime rib!
 
Maggi
May 5, 2013 12:12 pm
I would heat some au jus or beef bouillion in skillet - and when it is ready throw in the beef for a very short time. I know Ken's recipe must be good - but personally I wouldn't use such a good cut in a stroganoff.
 
Celeste
May 5, 2013 12:14 pm
Make an au jus slice thinly and make French dips YUM!
 
Nadine
May 5, 2013 12:38 pm
http://allrecipes.com/personalrecipe/63596375/broccoli-and-burger-casserole/detail.aspx
 
Nadine
May 5, 2013 12:39 pm
I agree with maggi and celeste is you do not have the juice this would work.
 
pennasnowgirl
May 5, 2013 8:13 pm
Steak salad. Leftover steak crisp french fries lettuce tomato etc and your favorite dressing
 
Recommended Recipe:
Photo of: Philly Cheesesteak Sandwich with Garlic Mayo

Philly Cheesesteak Sandwich with Garlic Mayo

Submitted by: Tera 
This is a delicious and easy sandwich that gets rave reviews from my husband and brother. The garlic mayo is both easy and delicious. 
Recommended by: bd.weld
May 5, 2013 1:06 pm
Comments:
Cathy Myers
May 5, 2013 1:10 pm
Ooh Brian! I forgot about this sandwich! Randy and I loved it and the garlic mayo is a must IMHO. Hugs to you and Debi!
 
chairlifter
May 5, 2013 3:23 pm
I'm there for warming it in its own gravy and doing some sort of open faced sandwich, if not a repeat of the original entrée. Mind, bits and scraps certainly add a big taste to soups.
 
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