THE ROAST BEEF PO'BOY (AND HOW TO MAKE ANY PO'BOY)
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.
Provided by graniteangel
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 1481.2, Fat 88, SaturatedFat 35.3, Cholesterol 409.9, Sodium 759.5, Carbohydrate 34.2, Fiber 3.4, Sugar 5.3, Protein 131.4
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Hamdi Bajmaku
[email protected]This po'boy is a bit time-consuming to make, but it's worth the effort. It's the perfect sandwich for a special occasion.
Temitope Olorunishola
[email protected]I'm new to cooking po'boys, but this recipe was easy to follow and the sandwich turned out great!
Night Terror
[email protected]This is my go-to po'boy recipe. It's always a hit with my family and friends.
Mian Zahid
[email protected]This po'boy was okay, but I've had better. The roast beef was a bit dry and the bread was too soft.
Zihad Vai
[email protected]I was disappointed with this po'boy. The roast beef was tough and the gravy was bland.
Mahim islam bd
[email protected]This is a great recipe for a classic po'boy. The roast beef was cooked perfectly and the gravy was rich and flavorful.
Yogesh Bam
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth the effort. The po'boy was delicious!
Bilal Balooch
[email protected]This po'boy was a bit too messy for my taste, but it was still very good.
Ketty Nicole
[email protected]I'm not a big fan of roast beef, but this po'boy was amazing! The flavors were well-balanced and the sandwich was very satisfying.
king Badshah
[email protected]This is the best po'boy recipe I've ever tried. The instructions were clear and easy to follow, and the sandwich turned out perfectly.
rafiullah safi
[email protected]I've made this po'boy several times and it's always a hit! My friends and family love it.
Magda Lympe
[email protected]This po'boy recipe is a keeper! The roast beef was tender and flavorful, and the gravy was rich and delicious. I used a good quality French bread and the sandwich was perfect!