Roast Beef Sandwich with Roasted Red Pepper Aioli

Name: Roast Beef Sandwich with Roasted Red Pepper Aioli
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 red bell pepper; 2 egg yolks; 4 cloves garlic; 1 lemon, juiced; 1 1/2 cups olive oil; 1/4 cup fresh basil leaves; 1 tbsp capers; salt, to taste; 1 loaf French bread; 1 large tomato, thinly sliced; black pepper, to taste; 2 tbsp vinaigrette; 1/2 lb cooked prime rib, thinly sliced; 4 slices Gruyère cheese; 1 cup arugula; 1/4 cup sliced pepperoncini; 1/4 cup grated Parmesan cheese

This roast beef sandwich layers thinly sliced leftover prime rib with melted Gruyère and a bright, garlicky roasted red pepper aioli spiked with capers—elevated deli comfort on toasted French bread.

🌍American 🏷️Roast beef sandwich 🏷️Prime rib sandwich 🏷️Sandwich 🏷️Roasted red pepper Aioli

🏷️

🏷️Gruyere

-0:00

thatdudecancookonTikTok

Total

25 min

Servings

1

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

1 red bell pepper
2 egg yolks
4 cloves garlic
1 lemon, juiced
1 1/2 cups olive oil
1/4 cup fresh basil leaves
1 tbsp capers
salt, to taste
1 loaf French bread
1 large tomato, thinly sliced
black pepper, to taste
2 tbsp vinaigrette
1/2 lb cooked prime rib, thinly sliced
4 slices Gruyère cheese
1 cup arugula
1/4 cup sliced pepperoncini
1/4 cup grated Parmesan cheese

17 Ingredients

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Instructions

1
Char the red bell pepper directly over a gas stove flame until the skin is blackened all over.
2
Place the hot pepper in a bowl and cover to let it steam for about 10 minutes. Then, peel off the charred skin and roughly chop the pepper.
3
To a food processor, add garlic, egg yolks, and lemon juice. Blend until combined.
4
With the food processor running, slowly stream in the olive oil to create an emulsion for the aioli.
5
Add the chopped roasted red pepper, fresh basil, capers, and a pinch of salt to the food processor. Blend until smooth.
6
Slice the French bread loaf in half lengthwise and toast it cut-side down on a hot pan or griddle.
7
Arrange the sliced tomatoes on a plate and season with salt, black pepper, and a drizzle of vinaigrette.
8
Gently reheat the thinly sliced prime rib in a pan over medium heat until just warmed through.
9
To assemble the sandwich, spread a generous layer of the roasted red pepper aioli on the toasted bread.
10
Pile the warmed prime rib onto the bottom half of the bread.
11
Top the meat with slices of Gruyère cheese and melt using a kitchen torch or by placing it under a broiler.
12
Layer the seasoned tomatoes, arugula, and sliced pepperoncini over the melted cheese.
13
Finish with a generous amount of grated Parmesan cheese.
14
Place the top half of the bread on, slice the sandwich in half, and serve immediately.

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Tips & Notes

Pro tips

Toast the French roll with butter cut-side down on a hot skillet until golden and slightly crisp—this prevents the bread from getting soggy and adds textural contrast.
Warm the sliced roast beef gently in the skillet or under a broiler before assembling; cold meat will cool the cheese and dull flavors.
Make the aioli by whisking egg yolks with minced roasted red pepper and garlic, then add olive oil in a slow, steady stream while whisking constantly to prevent breaking.
Roast the red bell pepper directly over a gas flame or under a hot broiler until charred all over, then peel away the skin—this deepens the pepper's sweetness and removes bitterness.

Substitutions

Prime rib → deli roast beef or thinly sliced sirloin (maintains lean, savory profile)
Gruyère → aged cheddar or Swiss cheese (melts well and pairs with roasted pepper)
Fresh basil → fresh parsley or tarragon (adjusts herbaceous note but keeps brightness)
Capers → chopped cornichons or pickled shallots (adds acid and brine without changing structure)

Storage & make-ahead

Assemble just before serving for best texture. Store aioli refrigerated up to 2 days; reheat leftover roast beef gently in a skillet or oven at 325°F until warm through.

Common Questions

Can I make the aioli ahead of time?

Yes. Prepare the roasted red pepper aioli up to 2 days ahead and refrigerate in an airtight container. Stir before serving.

What cut of roast beef works best if I don't have prime rib leftovers?

Thinly sliced deli roast beef, ribeye, or sirloin work well. For best texture, slice against the grain when meat is slightly chilled.

Can I substitute the Gruyère cheese?

Yes. Swiss, aged cheddar, or provolone are good alternatives; avoid softer cheeses that won't melt properly on warm meat.

How do I know when the aioli is properly emulsified?

It should be thick and creamy, like mayo. If it breaks, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken aioli until it emulsifies.