Prime Rib Cheesesteak
This prime rib cheesesteak features tender, porcini-rubbed beef topped with creamy Cooper Sharp cheese on a seeded roll—a Charleston favorite that elevates the classic sandwich with premium cuts and umami depth.
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Tips & Notes
Pro tips
- Sear the porcini-rubbed prime rib hard in a hot cast-iron skillet to build a flavorful crust before finishing to target temperature.
- Slice the prime rib thin against the grain immediately after resting to maximize tenderness in each bite.
- Toast the seeded roll lightly to add structural integrity and prevent sogginess from the warm meat and melted cheese.
- Layer the cheese while the meat is still hot so it melts evenly and adheres to the beef rather than pooling at the bottom.
Substitutions
- Cooper Sharp → Provolone (sharper, less creamy; adjust melting time)
- Porcini rub → Dried mushroom powder blend (uses shiitake or cremini for similar umami)
- Prime rib → Ribeye steak (leaner; slice thinner and watch cooking time closely)
- Seeded roll → Ciabatta or hoagie roll (texture trade-off; less structural support)
Storage & make-ahead
Store leftover cooked prime rib in an airtight container for up to 3 days; reheat gently in a low oven with a damp towel to restore tenderness. Do not assemble sandwiches ahead as bread will absorb moisture.
Equipment
cast-iron skillet · meat thermometer · sharp knife for slicing
Common Questions
What cut of beef is best for this cheesesteak?
Prime rib is ideal for its marbling and tenderness. Slice it thin after cooking and searing to develop crust and concentrate flavor.
Can I use a different cheese instead of Cooper Sharp?
Cooper Sharp is a semi-soft American cheese with creamy texture. Provolone or aged cheddar work as alternatives, though they'll change the melting behavior and flavor profile.
How do you apply the porcini rub?
Grind dried porcini mushrooms into a fine powder and mix with salt and pepper. Coat the prime rib surface evenly before searing or roasting.
What type of roll should I use?
A crusty seeded roll provides structure and texture contrast. Choose one that's sturdy enough to hold hot meat and melted cheese without falling apart.
What is the ideal doneness for the prime rib?
Medium-rare (130-135°F internal) keeps the meat tender and juicy while allowing the porcini crust to develop a flavorful sear.
