New Orleans Roast Beef Po' Boy
Tender roast beef piled high on a crusty roll with peppers, onions, and a savory Cajun gravy. A classic French Quarter sandwich ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 1 lb beef roast (chuck or rump)
- 1 cup beef broth
- 1 whole bell pepper (green or red)
- 1 medium onion, yellow
- 2 whole po' boy rolls or hoagie rolls
- 1 tablespoon Cajun seasoning
Instructions
- 1
Place the beef roast on a cutting board and cut it into slices about 1/4-inch thick, cutting across the grain (the direction that runs through the meat, not along it) so the slices are tender.
- 2
Remove the stem and seeds from the bell pepper by cutting around the stem, then discard it and cut the pepper lengthwise into strips about 1/4-inch wide.
- 3
Cut the onion in half from root to tip, then place each half cut-side down and slice lengthwise from root to tip into strips about 1/4-inch wide.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Sprinkle the Cajun seasoning evenly over all the beef slices, then add them to the hot skillet in a single layer, working in batches if needed so they touch the pan.
- 6
Cook the beef without stirring for 2 minutes until the bottom surface turns deep brown, then flip each slice over and cook for another 2 minutes on the other side.
- 7
Transfer the cooked beef to a clean plate and set it aside in a safe spot away from the stove.
- 8
Pour 1 tablespoon of olive oil into the same skillet still over medium-high heat, then add the pepper strips and onion slices and stir once every 30 seconds for 5 minutes until the vegetables soften and the edges turn golden.
- 9
Pour the beef broth into the skillet and use a wooden spoon to scrape up the stuck-on brown bits from the bottom of the pan, stirring them into the liquid until the liquid looks smooth.
- 10
Return the beef slices to the skillet, stir gently to combine with the vegetables and broth, and cook over medium heat without a lid for 3 minutes until the broth reduces by about half and looks slightly thicker.
- 11
Slice each po' boy roll lengthwise to open it, then place the bottom half on a serving plate.
- 12
Divide the roast beef slices equally between the two rolls, piling them in the center, then divide the peppers and onions equally and spoon them on top of the beef.
- 13
Spoon about 2 tablespoons of the gravy from the pan over each sandwich, then place the top half of each roll on the beef and serve immediately while still hot.
Tools you’ll need
- cutting board
- chef's knife
- large skillet (12-inch)
- wooden spoon
- clean plate
- serving plates
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