There’s nothing quite like the comfort of a hearty, home-cooked meal that brings the whole family together. The Savory Prime Rib Cheese & Potato Pierogi Skillet is the ultimate cozy dinner, perfect for chilly evenings, weekend family gatherings, or even a casual weeknight when you crave something warm, satisfying, and full of flavor. Inspired by traditional Eastern European pierogi dishes, this recipe takes a beloved classic and elevates it with tender slices of leftover prime rib and gooey melted cheese, all cooked together in a single skillet. The combination of crispy, golden pierogis, tender beef, and a creamy, cheesy finish makes this dish irresistible.
What started as a simple way to repurpose leftover prime rib after a festive holiday dinner has become a family favorite that everyone requests again and again. The beauty of this recipe lies in its simplicity and versatility—perfect for home cooks who want big flavor without hours in the kitchen.
Ingredients
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1 pound potato and cheese pierogis, frozen or homemade
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2 cups leftover prime rib, thinly sliced
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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2 tablespoons olive oil
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2 tablespoons butter
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1 cup shredded cheddar cheese
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½ cup shredded mozzarella cheese
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½ cup sour cream
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½ teaspoon smoked paprika
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½ teaspoon black pepper
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½ teaspoon salt, or to taste
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1 tablespoon fresh parsley, chopped (for garnish)
Directions
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Prepare the pierogis:
Bring a large pot of water to a boil and cook the pierogis according to the package instructions if using frozen. Once cooked, drain and set aside. This ensures the pierogis are tender inside before pan-searing for crispiness. -
Sear the prime rib:
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the sliced prime rib and sear for 2–3 minutes on each side until slightly browned. Remove the meat from the skillet and set aside. -
Cook the aromatics:
In the same skillet, add the remaining olive oil and butter. Once melted, sauté the onions for 4–5 minutes until they begin to caramelize. Add the minced garlic and cook for an additional 30 seconds until fragrant. -
Crisp the pierogis:
Add the cooked pierogis to the skillet with the onions and garlic. Allow them to cook undisturbed for 3–4 minutes on each side to achieve a golden, crispy exterior. Stir occasionally to ensure even browning. -
Combine the ingredients:
Return the seared prime rib to the skillet, gently mixing it with the pierogis and onions. Sprinkle the smoked paprika, black pepper, and salt over the mixture, adjusting to taste. -
Add the cheeses:
Reduce the heat to medium-low. Sprinkle the shredded cheddar and mozzarella evenly over the skillet. Cover with a lid for 2–3 minutes to allow the cheese to melt thoroughly, creating a gooey, savory layer that ties the dish together. -
Finish with sour cream:
Remove the skillet from heat and dollop the sour cream evenly across the top. Garnish with freshly chopped parsley for a pop of color and freshness. -
Serve immediately:
Scoop portions directly from the skillet for a rustic, family-style presentation. Pair with a simple side salad or steamed vegetables for a complete meal.
Prep Time, Cook Time, Total Time, Yield
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: Serves 4–6
Notes
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Leftover prime rib: This recipe is perfect for using leftover prime rib, but you can also substitute with cooked roast beef or steak tips.
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Pierogi options: Potato and cheese pierogis work best, but feel free to experiment with other flavors such as spinach, mushroom, or sauerkraut for variety.
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Cheese variations: For a sharper taste, try adding Gruyère or Swiss cheese alongside the cheddar and mozzarella.
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Make it a one-pan meal: Serve this skillet dish directly with a side of sautéed vegetables or a fresh garden salad for a complete dinner without extra dishes.
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
Tips for Perfect Prime Rib Pierogi Skillet
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Get the skillet hot: A well-heated skillet ensures that the pierogis get that desirable golden crust. Cast iron works best, but any heavy-bottomed pan will do.
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Don’t overcrowd the pan: Cook pierogis in batches if needed to avoid steaming instead of crisping.
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Layer flavors: Allow onions to caramelize and garlic to bloom for maximum depth of flavor.
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Cheese melt: Covering the skillet briefly after adding cheese helps achieve a uniform melt without burning the bottom layer.
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Fresh herbs: Adding parsley, chives, or even dill at the end brings brightness and balances the richness of the dish.
Why This Recipe Works
The combination of tender, savory prime rib with crispy, golden pierogis creates a textural contrast that keeps each bite exciting. Melted cheese binds the ingredients together, offering a creamy indulgence, while caramelized onions and garlic add layers of sweet, aromatic flavor. This recipe takes a traditional comfort food and elevates it with protein-rich prime rib, making it a perfect dish for family meals that feel both special and effortless.
It’s also highly adaptable—whether you’re cooking for a cozy weeknight dinner or a festive gathering, this skillet recipe scales easily. By keeping the preparation simple and focusing on quality ingredients, you get a dish that looks impressive but comes together in just 30 minutes.
Pairing Ideas
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Sides: Serve with a crisp garden salad, roasted seasonal vegetables, or steamed green beans to balance richness.
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Beverages: A light sparkling water, iced tea, or even a rich coffee pairs well with the creamy, cheesy elements of the dish.
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Leftovers: Transform leftovers into a hearty breakfast skillet with eggs or enjoy reheated as a lunch option for a protein-packed meal.
Frequently Asked Questions
1. Can I use frozen pierogis without boiling them first?
Yes, you can pan-fry frozen pierogis directly, but there are a few things to keep in mind. Boiling them first ensures that the interior is fully cooked and soft, which gives a perfect contrast to the crispy exterior once you pan-sear them. If you skip boiling, the pierogis may cook unevenly, with the outside browning too quickly while the inside remains slightly firm or undercooked. A good tip is to allow a few extra minutes in the skillet over medium heat if you skip boiling, flipping them gently to avoid tearing. For the best texture, boil, drain, and then pan-fry. This method gives you that golden, slightly crisp crust while keeping the potato and cheese filling creamy and tender.
2. What can I use instead of prime rib?
While leftover prime rib adds incredible flavor, you don’t need it to make this recipe delicious. Cooked roast beef or thinly sliced steak tips are excellent alternatives that mimic the tender, juicy texture of prime rib. Shredded rotisserie chicken is another option, especially if you want a lighter, slightly milder flavor. When choosing a substitute, make sure the protein is already cooked or seared, and slice it thinly so it distributes evenly throughout the skillet. This ensures every bite has a good balance of pierogi, cheese, and protein. You can even mix different types of protein for a hearty skillet that satisfies a variety of tastes at the table.
3. How can I make this recipe vegetarian?
Transforming this skillet into a vegetarian-friendly meal is simple. Just omit the prime rib and replace it with flavorful vegetables. Sautéed mushrooms, caramelized bell peppers, or wilted spinach all add depth and richness, complementing the pierogis perfectly. You can also increase the amount of cheese to enhance creaminess and make the dish more filling. For an extra touch, try adding caramelized onions, roasted garlic, or a sprinkle of fresh herbs like thyme or parsley to boost the flavor profile. Even without meat, this skillet remains hearty, comforting, and perfect for family meals.
4. Can I prepare this ahead of time?
Absolutely! This recipe is very flexible for make-ahead cooking. You can boil or pan-fry the pierogis and caramelize the onions in advance, storing them separately in airtight containers in the refrigerator. Keep the seared prime rib (or other protein) separate as well. When you’re ready to serve, combine everything in the skillet and melt the cheese just before serving. This method maintains the pierogis’ crispiness and the freshness of the other ingredients. Preparing parts ahead of time can save you 10–15 minutes in the kitchen while still delivering a hot, flavorful, and impressive meal for your family or guests.
Conclusion
The Savory Prime Rib Cheese & Potato Pierogi Skillet is a comforting, crowd-pleasing dish that transforms leftover prime rib into a hearty, flavorful family meal. With golden, crispy pierogis, tender slices of beef, and melty cheese, this one-skillet recipe delivers layers of texture and taste in every bite. Perfect for casual weeknights, weekend dinners, or even festive gatherings, it’s a versatile dish that can be easily customized to suit your family’s tastes.
By keeping preparation simple, focusing on quality ingredients, and layering flavors, this recipe proves that comfort food doesn’t have to be complicated. Try it tonight and watch it become a new family favorite—a dish everyone will be excited to gather around the table for.
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Savory Prime Rib Cheese & Potato Pierogi Skillet for Family Meals
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
A hearty, comforting skillet dish perfect for family meals, featuring tender slices of leftover prime rib, golden potato and cheese pierogis, caramelized onions, and gooey melted cheese. This recipe is inspired by traditional pierogis and transforms them into a flavorful, one-pan dinner that’s easy to prepare and perfect for cozy evenings or weekend gatherings.
Ingredients
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1 pound potato and cheese pierogis, frozen or homemade
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2 cups leftover prime rib, thinly sliced
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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2 tablespoons olive oil
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2 tablespoons butter
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1 cup shredded cheddar cheese
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½ cup shredded mozzarella cheese
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½ cup sour cream
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½ teaspoon smoked paprika
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½ teaspoon black pepper
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½ teaspoon salt, or to taste
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1 tablespoon fresh parsley, chopped
Instructions
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Bring a large pot of water to a boil and cook the pierogis according to the package instructions if using frozen. Drain and set aside.
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Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Sear the sliced prime rib for 2–3 minutes on each side until lightly browned. Remove and set aside.
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In the same skillet, add the remaining olive oil and butter. Sauté the onions for 4–5 minutes until caramelized, then add garlic and cook for 30 seconds.
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Add the cooked pierogis to the skillet. Cook 3–4 minutes on each side until golden and crispy, stirring occasionally.
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Return the seared prime rib to the skillet, mix gently with pierogis and onions, and season with smoked paprika, black pepper, and salt.
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Sprinkle cheddar and mozzarella evenly over the skillet. Cover for 2–3 minutes to melt the cheese.
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Remove from heat, dollop sour cream on top, and garnish with parsley.
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Serve immediately for a rustic, family-style meal.
Notes
Leftover prime rib works best, but roast beef or steak tips are good substitutes. You can also make this vegetarian by replacing the meat with sautéed mushrooms, spinach, or bell peppers. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet for crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
