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

Scale

1 pound potato and cheese pierogis, frozen or homemade
2 cups leftover prime rib, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons butter
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup sour cream
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt, or to taste
1 tablespoon fresh parsley, chopped

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Instructions

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.
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.
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.
Add the cooked pierogis to the skillet. Cook 3–4 minutes on each side until golden and crispy, stirring occasionally.
Return the seared prime rib to the skillet, mix gently with pierogis and onions, and season with smoked paprika, black pepper, and salt.
Sprinkle cheddar and mozzarella evenly over the skillet. Cover for 2–3 minutes to melt the cheese.
Remove from heat, dollop sour cream on top, and garnish with parsley.
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