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    You are in: Home / Recipes / The Roast Beef Po'boy (And How to Make Any Po'boy) Recipe
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    The Roast Beef Po'boy (And How to Make Any Po'boy)

    The Roast Beef Po'boy (And How to Make Any Po'boy). Photo by Chef #1545777

    1/2 Photos of The Roast Beef Po'boy (And How to Make Any Po'boy)

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Angela Dawn's Note:

    This version is VERY authentic. I'm talking the neighborhood poboy shops, not the fancy restaurants or the tourist traps in the Quarter. If you've ever been to Johnny's on St Louis in the French Quarter (which is NOT a tourist trap, though tourists and locals a like are always packing the place), this will take you back there babe! Whenever I really get home-sick (even though I was raised in MI, NOLA feels more like home)- I like to make these. The bread is KEY tho, you just can't get the same texture as down there anywhere else- but I try to get as close as possible. You want the bread to be crusty on the outside but soft with just a little tiny bit of chewiness when you bite down into it. The lettuce, pickle, mayo and tomato is what is called "dressed". You may add cheese or hot sauce. It's messy, but SO good!! Cook time does not include time it takes to make/cook roast beef.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 400°F.
    2. 2
      Cut french loaf in half lengthwise and place in oven for 4-5 minutes or until LIGHTY toasted. Spread butter on both the inside halves of toasted bread. It should melt on hot bread.
    3. 3
      In a sauce pan whisk the vegetable oil with the flour on med-high heat for about 5 minutes or until just lightly browned. Add your beef au jus to your roux and whisk until it thickens slightly- about 1 minute. Should only be thick enough to lightly coat the back of a spoon, add more stock/au jus to thin out a bit if needed.
    4. 4
      Toss sliced roast beef with thin gravy until evenly coated and heated through.
    5. 5
      Spread mayo on top inside half of buttered and toasted french loaf.
    6. 6
      Place dill pickles on bottom inside half of toasted buttered french loaf.
    7. 7
      Evenly place roasted beef on top of dill pickles with tongs.
    8. 8
      Add lettuce and tomato.
    9. 9
      You may also add american or swiss cheese and or hot sauce.
    10. 10
      Cut into 1/4s. Serve with kettle chips such as Zapps.
    11. 11
      Hint- you can make ANY poboy be it fried oyster, fried shrimp, fried catfish, grilled chicken breast, french fries, chicken parm, meatloaf, hamburger, smoked sausage you name it! Just follow the bread toasting and buttering instructions, and make sure you "dress" it with lettuce, tomato, mayo and dill pickles! You can eat it "undressed" also. It's more about the type of bread and using cajun/creole recipes of fried seafood or meats in the main filling. The traditional cheeses used are swiss, american, and provolone. Hot sauce and cocktail sauce for fried seafood. Ketchup is often used as a condiment also.

    Ratings & Reviews:

    • on February 07, 2010

      55

      Great recipe. Close as you can get to a Quarter original without being there. I use the leftovers from high temperature cooked roast and slice them very thin for this recipe. Heiner's steak buns are a good backup for Quarter french.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2008

      55

      This was spot on! It's 6am and we couldn't sleep, so we hit the kitchen. Had no drippings left, so took some canned beef stock and reduced it a little. Also used butter for the roux. The maid was a bit irritated that we were making a mess of the kitchen so early, so we made her one with leftover KFC and gravy. She stopped complaining. Thanks for this!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2008

      55

      This is IT! I'd never been able to duplicate a Poboy from the French Quarter, roast beef and sausage, taken on a picnic one day. Most recipes call for seafood. The mayo tastes good spiffed up a little with roasted garlic and diced green onion.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for The Roast Beef Po'boy (And How to Make Any Po'boy)

    Serving Size: 1 (361 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1595.7
     
    Calories from Fat 880
    55%
    Total Fat 97.8 g
    150%
    Saturated Fat 36.7 g
    183%
    Cholesterol 417.5 mg
    139%
    Sodium 968.3 mg
    40%
    Total Carbohydrate 41.2 g
    13%
    Dietary Fiber 3.3 g
    13%
    Sugars 7.1 g
    28%
    Protein 131.6 g
    263%

    The following items or measurements are not included:

    au jus sauce

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