• 6 Turano French Rolls
• 1 (5 pound) boneless Prime Rib roast
• 2 tablespoons olive oil
• 1 tablespoon salt
• 2 tablespoons ground black pepper
• 8 large garlic cloves, minced
• 2 tablespoons minced fresh rosemary
• 1 white onion, sliced
• 8 slices provolone cheese
• 2 cups arugula, or other crunchy green, lightly packed

Horseradish Cream Sauce
• ¾ cup sour cream
• 3 tablespoons horseradish
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon white wine vinegar
• ½ teaspoon kosher salt

① Adjust the oven rack to center position and heat the oven to 250 degrees F (120 degrees C).
② To make the caramelized onions: heat up a large pan on the stovetop to medium heat then add 2 tablespoons olive oil and the sliced onions. Stir occasionally until the onions are soft, golden/starting to brown (roughly 30-40 minutes). Remove from heat.
③ Heat a 12-inch oven-proof skillet over medium-high heat. Rub roast on all sides with oil, salt, and pepper. Turn on the exhaust fan, add roast to the hot skillet, and brown it on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
④ Set a wire rack over the skillet and set roast on the rack. Slow-roast in the oven until roast reaches an internal temperature of 135 degrees F (57 degrees C) for medium-rare. For medium, 140 degrees F (60 degrees C) for medium, about 2 1/2 to 3 hours.
⑤ Transfer roast to a cutting board and thinly slice meat.
⑥ For the horseradish cream sauce, Place all ingredients in a bowl and mix together.
⑦ To build your sandwiches: unhinge the French Rolls and place on a baking sheet, open-faced, and place two pieces of cheese on the top and bottom half of each sandwich.
⑧ Place under the broiler for a couple minutes to melt the cheese (paying close attention to not burn the bread).
⑨ Once the cheese is melted, remove from the oven and build each sandwich: a small handful of arugula, slices of the steak, 1-2 tablespoons of creamy horseradish sauce and top with caramelized onions. Enjoy!