Roast Beef Po Boy

There is not a month that goes by when I think of our trip a couple years ago to New Orleans. It was our first time to the crescent city, and boy, did my wife and I have a wonderful time. We spent most of our time walking through the city, in particular, the French Quarters, going down every little side street we could find, and hoping that we would encounter some really great food along the way.

We did find some really great food, and probably some of the best food I have ever eaten. Sure we had the beignet’s, etouffee, and Muffelettas, but there was one thing that stood out to both my wife and I, and that was the simplicity of a po boy.

Roast Beef Po Boy Recipe

As noted in my post, shortly after our trip to NOLA, for the shrimp po boy, we became addicted to the sandwiches from Johnny’s. I mean you know a place is going to be great when you consistently see a line out the door, and believe me, my wife and I had no problem waiting in line. They had pretty much any kind of po boy you could imagine, and one that has been on my mind for some time now is the roast beef po boy.

If you have been reading my recipes lately, you probably are aware that I recently received a deli slicer as a gift, and I have frequently been using it, slicing delicious cuts of meat, including a roast beef, cooked similarly to my Italian beef.

Let’s get started as I am already getting hungry just thinking about the roast beef po boy.


  • Thinly sliced roast beef (cook your own if you can)
  • Great French bread, sliced in half lengthwise
  • Tomato slices
  • Head lettuce, shredded
  • Mayonnaise
  • Creole, or course grain mustard
  • Roast beef gravy
Roast Beef Po Boy Recipe

That is all that is required for a super delicious sandwich. Oh yeah, and keep in mind that is called “dressed” po boy.

Begin by preheating your oven to 325 degrees. Add the leftover roast beef mixture to a casserole dish. Take a quantity of roast beef, depending on the size of your French bread, and add it to the casserole dish. Place the dish in the oven, uncovered, and cook for about 35 minutes, to warm the beef through and allowing it to soak in all of those great flavors from the gravy.

Take your bread, and lather one side with mayonnaise, and the other with the creole mustard. Place a layer of the tomatoes on one side, and add a generous amount of roast beef and gravy to the middle. Top with shredded lettuce.

With two hands, grab that sandwich and dig in. The rest is self explanatory! If you are looking for a great po boy, and remembrances from New Orleans, this might just be the one that takes you back there. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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