Sloppy Roast Beef Po Boy Food

NEW ORLEANS STYLE SLOPPY ROAST BEEF POBOY (EASY!!)

Steps:

• Have the deli slice the roast beef very thin, but not shaved.
• Use your favorite beef gravy and heat in medium saucepan. Add roast beef slice by slice into the hot gravy. Remove from heat.
• Preheat oven to 350 degrees. Heat french bread for 3-4 minutes. Slice in half, lengthwise.
• Spread mayonnaise on inside of bread. Add lettuce, tomato slices, onions, and pickles.
• Distribute hot roast beef evenly between both loaves of bread. Cut into 4 sandwiches.
• Serve with french fries. :).

ROAST BEEF PO' BOY WITH DEBRIS GRAVY RECIPE

Steps:

• Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
• Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste, I don't use much.
• Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.
• Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.
• For the Debris Gravy:.
• Mix the flour, water/stock and seasoning in a jar or container to thoroughly mix all the ingredients, you don't wants lumps of flour so shake it like crazy.
• Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.) Add all of the bits and chunks to you cooking liquid. Heat the liquid/bits until boiling, no slowing add in the flour slurry mixture until you reach the desired thickness, may need to add more stock/water if it gets too thick.
• For the Po' Boy:.
• New Orleans Style French Bread (Po' Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
• Shredded Lettuce (or Cabbage a la Mothers).
• Mayonnaise.
• Roast Beef (see above).
• Debris Gravy.
• Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the "sliced" Beef. Drown the beef with Debris Gravy.
• Grab a stack of napkins, a cold beer and enjoy!

THE ROAST BEEF PO'BOY (AND HOW TO MAKE ANY PO'BOY)

Steps:

• Heat oven to 400°F.
• Cut french loaf in half lengthwise and place in oven for 4-5 minutes or until LIGHTY toasted. Spread butter on both the inside halves of toasted bread. It should melt on hot bread.
• In a sauce pan whisk the vegetable oil with the flour on med-high heat for about 5 minutes or until just lightly browned. Add your beef au jus to your roux and whisk until it thickens slightly- about 1 minute. Should only be thick enough to lightly coat the back of a spoon, add more stock/au jus to thin out a bit if needed.
• Toss sliced roast beef with thin gravy until evenly coated and heated through.
• Spread mayo on top inside half of buttered and toasted french loaf.
• Place dill pickles on bottom inside half of toasted buttered french loaf.
• Evenly place roasted beef on top of dill pickles with tongs.
• Add lettuce and tomato.
• You may also add american or swiss cheese and or hot sauce.
• Cut into 1/4s. Serve with kettle chips such as Zapps.
• Hint- you can make ANY poboy be it fried oyster, fried shrimp, fried catfish, grilled chicken breast, french fries, chicken parm, meatloaf, hamburger, smoked sausage you name it! Just follow the bread toasting and buttering instructions, and make sure you "dress" it with lettuce, tomato, mayo and dill pickles! You can eat it "undressed" also. It's more about the type of bread and using cajun/creole recipes of fried seafood or meats in the main filling. The traditional cheeses used are swiss, american, and provolone. Hot sauce and cocktail sauce for fried seafood. Ketchup is often used as a condiment also.

SLOPPY JOE PO' BOYS

Steps:

• Heat a 9- to 11-inch skillet over high heat until hot, 30 seconds to 1 minute. Pour in the olive oil, wait until you see white smoke then add the beef. Press the beef into a flat disc with a spatula and cook undisturbed until brown, 2 to 3 minutes. Add the onions and garlic and cook, stirring occasionally, until the beef is brown all over. Start to break up the beef into small pieces with a wooden spoon. Stir and fold and continue to cook until the onion is translucent and the beef is browned on the outside but rare in the middle, 3 to 5 minutes.
• Add the ketchup, brown sugar, Worcestershire, mustard and soy sauce; cook and fold into the beef until mixed well and warmed through, about 2 minutes. Season with salt and pepper. Taste and adjust the seasoning, if necessary. If you feel the sauce is too thick, stir in a little chicken stock to thin it out. Remove from heat and prepare to build the po' boys.
• Pop the baguettes in a toaster oven until toasted, 1 to 2 minutes. Alternatively, preheat the oven to 350 degrees F and bake the baguettes on a baking sheet until toasted, 2 to 3 minutes.
• Remove and carefully cut each baguette in half crosswise then split them open lengthwise. Spread the mayo evenly across all the halves.
• Divide the sloppy Joe filling evenly among the bun bottoms. Top with cheese, tomato, lettuce and crispy onions. Add a few shots of hot sauce, if you like. Close the po' boys and enjoy!