Roast Beef Po’boy: A New Orleans Classic with a Kick

How to Make Roast Beef Po-boy

Ingredient Insights & Substitutions

• Beef Chuck Roast or Shank Meat – Chuck roast is perfectly marbled, making it juicy and shreddable after slow-cooking. Shank meat offers even deeper beefy flavor but takes a little longer to break down.
• Garlic-Clove Studded Roast – Stuffing garlic directly into the meat ensures bold flavor infuses every bite. No shortcuts here!
• Onion Soup Mix – A simple way to add savory depth and umami to the braising liquid. If you want to go homemade, use a mix of dried onion flakes, beef bouillon powder, garlic powder, and black pepper.
• French Bread – The crusty-on-the-outside, soft-on-the-inside foundation of a perfect po’boy. If unavailable, go for a baguette or hoagie roll, but steer clear of anything too soft—it needs structure!
• Spicy Mayo – A quick Louisiana hot sauce and mayo blend that adds a creamy kick to balance the richness of the beef. Swap in Creole mustard or remoulade for a different twist.
• Provolone Cheese – Melts beautifully into the bread, giving a mild, creamy contrast to the bold beef. Swiss cheese adds a nutty sharpness, while pepper jack can bring extra heat.
• Pickles & Shredded Lettuce – Essential for crunch and acidity, balancing the richness of the beef. Don’t skip ‘em!

Tips & Suggestions

• Make It Extra Juicy – The real magic of a po’boy is in the drippy, flavorful beef. If you want an even messier, gravy-drenched sandwich, stir a little extra beef broth into the shredded meat before assembling.
• Get That Bread Right – The broiled cheese step is non-negotiable—it adds just the right amount of crispiness while melting the provolone perfectly.
• Heat Levels – If you want an extra fiery kick, mix in more hot sauce or a dash of cayenne into the mayo. For a milder version, reduce the hot sauce and swap in regular mayo or Creole mustard.
• Make It Ahead – The roast beef can be made a day in advance, and it actually tastes even better after soaking up all those juices overnight. Reheat gently on the stovetop before assembling.
• Want the Full NOLA Experience? – Serve with Zapp’s Voodoo Chips and a side of red beans and rice for the ultimate Louisiana meal.

Frequently Asked Questions

What’s the Best Way to Store Leftovers?

Store the shredded beef in its braising liquid in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat before assembling fresh sandwiches.

Can I Make This in a Slow Cooker?

Absolutely! After searing the beef, transfer everything to a slow cooker and cook on LOW for 6-8 hours or until fall-apart tender.

Can I Use a Different Cut of Beef?

Yes! Brisket or short ribs work beautifully, but they may require a bit more cooking time to break down properly.

Final Thoughts

A good roast beef po’boy isn’t just a sandwich—it’s an experience. The slow-braised beef, crisp bread, melty cheese, and spicy mayo all come together in a perfect balance of messy deliciousness. Whether you’re making it for game day, a weekend indulgence, or just because you crave a little Louisiana magic, this sandwich will never disappoint.

🔥 Crispy, juicy, spicy, cheesy—this po’boy is a knockout.