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New Orleans-Style Roast Beef Po' Boy

A beloved staple of New Orleans cuisine, the Roast Beef Po' Boy is a hearty, flavor-packed sandwich featuring slow-braised beef, rich gravy, and crisp fresh toppings on a soft yet crusty French bread. Traditionally served dripping with juices, this sandwich embodies the essence of comfort food, offering a perfect balance of savory, tangy, and fresh flavors. The beef is slow-cooked until tender, chilled overnight for optimal slicing, and then reheated in a luscious gravy before being piled onto the bread. Finished with mayonnaise, pickles, tomatoes, and shredded lettuce, this po' boy delivers a satisfying crunch alongside its melt-in-your-mouth beef. Whether enjoyed as a casual meal or a celebratory feast, this sandwich is a true taste of Louisiana's culinary heritage.

Main | American | Creole | Sandwich | Baking Dish | Baking Sheet | Dutch Oven | Oven | Sieve | Beef | Lettuce | Tomato | Baking | Braising | Comfort Food | Family Gathering | Overnight | Slow
Time to complete

Prep

30min

Cook

3h

Wait

12h

Total

15h 30min

Ingredients (Makes 4 large sandwiches)

Ingredients

  • 680 g (1½ lb) beef top round roast
  • 2 tbsp vegetable oil
  • 2 loaves (45 cm / 18-inch each) soft crusty French bread

Aromatics and Braising Liquid

  • 1 medium carrot, roughly chopped
  • 1 large onion, roughly chopped
  • 2 stalks celery, roughly chopped
  • 950 ml (1 quart) low-sodium chicken broth
  • 2 bay leaves
  • 4 sprigs thyme

Gravy

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 medium cloves garlic, minced (about 2 tsp)
  • 2 tsp freshly ground black pepper
  • Kosher salt, to taste

For Serving/Garnishing

  • 120 ml (½ cup) mayonnaise
  • 16 Kosher dill pickle slices
  • 1 large tomato, thinly sliced
  • 2 cups shredded iceberg or romaine lettuce
Nutrition Information (per 100g)
  • Calories: 210
  • Fat: 12
  • Protein: 15
  • Carbohydrates: 14
  • Fiber: 2
Directions

Braising the Beef

  • 1. Preheat oven to 225°F (110°C). Pat beef dry. Heat vegetable oil in a large Dutch oven over high heat until smoking. Sear beef on all sides until well browned, about 10 minutes total. Remove beef and set aside.
  • 2. Add carrots, onion, and celery to the pot. Cook, stirring frequently, until vegetables are well-browned, about 8 minutes. Return beef to the pot and add chicken broth, bay leaves, and thyme. Bring to a boil, cover, and transfer to the oven. Braise until beef is fork-tender but not falling apart, about 2 hours.

Cooling and Preparing the Beef

  • 3. Remove pot from oven and let cool at room temperature for 2 hours. Refrigerate overnight in the braising liquid.
  • 4. The next day, remove beef and skim off any solidified fat from the surface of the stock. Strain stock through a fine-mesh sieve, discarding solids. You should have about 950 ml (1 quart) of stock.

Making the Gravy

  • 5. Preheat oven to 350°F (175°C). In a medium saucepan, melt butter over medium heat until foaming. Add flour and garlic, stirring constantly until the roux turns amber and develops a nutty aroma.
  • 6. Gradually whisk in the strained stock. Bring to a boil, then reduce to a simmer. Stir in black pepper and cook until thickened to a gravy-like consistency, about 10 minutes. Season with salt to taste.

Reheating the Beef

  • 7. Slice chilled beef into thin slices (about 3 mm / ⅛ inch thick). Arrange slices and any beef debris in a 23x33 cm (9x13-inch) baking dish. Pour hot gravy over the beef, cover tightly with foil, and bake until beef is completely tender, about 1 hour.

Assembling the Sandwiches

  • 8. Split French rolls in half crosswise, then open lengthwise. Place bun bottoms on a rimmed baking sheet and spread with half of the mayonnaise.
  • 9. Divide beef and gravy evenly between bun bottoms. Place tops on sandwiches and toast in the oven until crisp, about 5 minutes.

Final Garnishing and Serving

  • 10. Remove sandwiches from the oven, open tops, and layer with pickles, tomato slices, and shredded lettuce. Serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • Instead of braising in the oven, cook the beef in a slow cooker on low for 6-8 hours.

Beef Preparation

  • For extra tenderness, slice the beef against the grain.

Bold Flavor Enhancements

  • Add a splash of Worcestershire sauce or hot sauce to the gravy for extra depth.

Bread Selection

  • Use authentic New Orleans-style French bread for the best texture—light and airy with a crisp crust.

Gravy Consistency

  • If the gravy is too thick, add a splash of warm broth to loosen it.

Healthier Version

  • Use whole wheat French bread and replace mayonnaise with Greek yogurt.

Regional Ingredient Substitutions

  • If New Orleans-style French bread is unavailable, use a soft baguette or hoagie roll.