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Hot Roast Beef Po'Boy

Source of Recipe

From "The Best of New Orleans" by Ryan Boudreaux


Recipe Introduction

"The ingredients that can go into a po'boy are virtually limitless, depending on one's imagination: hot roast beef with gravy, ham and cheese (known in New Orleans as a "combination"), fried seafood (oysters, shrimp, softshell crabs, or catfish), hot sausage, meatballs, and even French fries. Yup, a French fry po'boy can be found at most corner grocery stores and delis around the city. And when you order your po'boy, the counter sandwich maker typically will ask, 'And do you want that dressed?' See the Lagniappe below for the answer."

List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ ½ cup diced onion
â—¦ 2 tablespoons all-purpose flour
â—¦ 2 cups beef stock
â—¦ 1 tablespoon Worcestershire sauce
â—¦ 1 tablespoon steak sauce
â—¦ 1 pound thin-sliced roast beef
â—¦ 1 loaf French bread
â—¦ ½ cup mayonnaise
â—¦ 12 dill pickle slices
â—¦ 2 medium tomatoes, sliced
â—¦ ¼ head iceberg lettuce, shredded


Recipe

In a medium saucepan over medium-high heat, melt the butter. Add the onion and sauté for about 3 minutes, until soft and translucent. Stir in the flour and cook for about 5 minutes, stirring constantly, to make a quick roux.

Add the stock, Worcestershire sauce, and steak sauce and bring to a boil. Turn down the heat to medium-low and simmer for about 20 minutes, until thick and the flavors blend. Add the roast beef and cook for about 3 minutes, until heated through.

Cut the bread into four even pieces and slice each piece ¾ of the way through the side without cutting through. Spread the mayonnaise on the bread, then layer the top side with sliced pickles, sliced tomatoes, and lettuce. On the bottom half, evenly lay out the roast beef, then ladle some of the hot gravy on top of the beef. Fold over the top half and enjoy.


Makes 4 servings



• Lagniappe:
When a po'boy is "dressed," it has nothing to do with fashion: "Dressed" in New Orleans lingo means that lettuce, tomatoes, and mayonnaise are added, and sometimes pickles.