I am always grateful when you stop by and check out this delicious Roast Beef Po Boy.
If you love New Orleans food, you have landed on the perfect post. The first time I had a Roast Beef Po Boy was while living in New Orleans. They made the Best Roast Beef sandwich ever. I had to try to duplicate it.
ROAST BEEF PO-BOY NEW ORLEANS STYLE
A New Orleans Roast Beef Po Boy starts by cooking the roast beef low and slow in the oven. Cajuns use all the bits and pieces to make a debris. They first make a delicious gravy out of the dripping from the roast and add small pieces of the roast into the gravy. They serve this Debris on a New Orleans Roast Beef Debris Po-Boy.
A Roast Beef Po Boy is layered with goodness.
The bread they serve the Po Boy on is always French bread. You normally get a six or twelve inch Po Boy. They slice the French bread lengthwise. Generously, add mayonnaise on the top and bottom part of the bread. My husband likes to add a little horseradish on one side. Next, they layer cheese, Swiss cheese generally, on one side of the French Bread. The cheese is covered with a generous portion of hot roast beef debris.
Top Half Of The French Bread
On the other side of the Roast Beef Po Boy, they add shredded lettuce and fresh slices of tomato with some salt, pepper and Cajun Seasoning. It is extremely messy and typically requires a knife and fork instead of picking it up. Messy or not a New Orleans Roast Beef Po Boy is out of this world. The bread absorbs a lot of the gravy, and it is truly yumminess. My favorite place to eat a New Orleans Roast Beef Po Boy is Bear’s Restaurant in Covington, Louisiana.
For my homemade version of a Roast Beef Po Boy, I cook the roast beef on low for ten hours in a slow cooker. See my Slow Cooker Roast Beef Recipe HERE.
This Roast Beef Will Fall Apart!
After cooking the roast in the slow cooker, it will fall apart or separate easily with two forks. Next, I chop it up into small pieces and make a gravy using the incredibly tasty broth the roast cooked in. New Orleans Gravy is thinner than the gravy I make. Although I like making my gravy a little thicker I do use the liquid from the roast to make the gravy.
Do Not Skip The Gravy
After layering the Swiss cheese and adding the roast beef, I add the gravy on top of the chopped roast. It is a little less messy this way, but I serve additional broth from the slow cooker. This way, you can dip the sandwiches into it. This Roast Beef Po Boy can still be messy, but it is so worth it. It is seriously finger, licking good.
If you need some Louisiana restaurant reviews, check out my new blog at Our American Travels.
Roast Beef Po Boy - New Orleans
- FOR ONE ROAST BEEF PO-BOY
- 6 inch French Bread
- 1/2 cup Roast Beef Debris - See my Slow Cooker Roast Beef Debris recipe on blog)
- 2 Slices Swiss Cheese
- 1/2 cup shredded lettuce
- 2 slices fresh tomatoes
- Salt Pepper & Cajun seasoning to taste
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 4 cups beef broth from the slow cooker the roast cooked in.
- Cut the French Bread in half lengthwise
- Spread Mayonnaise on both sides of the bread.
- On the bottom side, add two pieces of slice cheese.
- Add 1/2 cup of chopped roast beef.
- Top the roast beef with hot gravy.
- On the top half of the French Bread, add 1/2 cup shredded lettuce.
- Top the lettuce with two slices of fresh tomato.
- Season as desired with salt, pepper and Cajun season.
- TO MAKE GRAVY:
- Heat oil in a skillet.
- Whisk in 1/4 cup of flour.
- Stir and cook until light brown.
- Slowly whisk in the beef broth the roast was cooking in. It is a must to use the beef broth from the roast. It is loaded in seasonings.
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