The Roast Beef Po'boy (And How to Make Any Po'boy)
- Ready In:
- 1 large crusty loaf French bread
- 1 tablespoon butter
- 2 lbs real slow cooked beef (like $notetemplate1$ or $notetemplate2$)
- 1 cup au jus sauce (juices from cooking roast beef or 1 cup beef stock )
- 1 teaspoon vegetable oil, heaping
- 1 teaspoon all-purpose flour, heaping
- 1⁄4 cup mayonnaise
- 2 cups iceberg lettuce, largely shredded
- 1⁄4 cup kosher dill pickle slices
- 1 large steak tomatoes, sliced (ripe or red)
- Heat oven to 400°F.
- 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.
- 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.
- Toss sliced roast beef with thin gravy until evenly coated and heated through.
- Spread mayo on top inside half of buttered and toasted french loaf.
- Place dill pickles on bottom inside half of toasted buttered french loaf.
- Evenly place roasted beef on top of dill pickles with tongs.
- Add lettuce and tomato.
- You may also add american or swiss cheese and or hot sauce.
- Cut into 1/4s. Serve with kettle chips such as Zapps.
- 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.
MY PRIVATE NOTES
Add a Note