Why This Recipe Works

Lewis Barbecue in Charleston, South Carolina, sells a Beef N’ Cheddar special on Fridays that is a nod to Arby's signature sandwich. The Lewis version features smoked prime rib smothered with Hatch green chile queso on a buttered, toasted bun. Inspired by this famous sandwich, we thinly sliced leftovers from our Smoked Prime Rib before sautéing the slices to warm them and crisp the fat. We made a quick green chile queso in the microwave using spicy pepper Jack, creamy American cheese, jarred green salsa, and a little milk. All that was left to do was assemble the hot, cheesy sandwiches and dig in (with plenty of napkins on hand).

Before You Begin

We recommend chilling the leftover meat overnight to make it easier to slice thin.

Instructions

Spread horseradish sauce on cut sides of bun tops (1½ tablespoons per bun top). Divide onion between bun bottoms.

Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add prime rib and cook until warmed through and fat is lightly crisped, about 3 minutes. Cover to keep warm.

Combine American cheese, pepper Jack, salsa verde, and milk in medium bowl. Microwave until cheeses begin to melt around edges of bowl, 30 to 60 seconds. Stir and continue to microwave until cheeses are completely melted and just beginning to bubble around edges of bowl, 1 to 2 minutes longer, whisking halfway through microwaving.

Divide prime rib between bun bottoms. Pour half of queso (or more if desired) over prime rib. Cap with bun tops. Serve, passing any extra queso separately.