Zydeco French Dip Poboy Recipe

Slice and season

Trim excess fat from the chuck roast and slice thinly against the grain (about 1/8 to 1/4 inch). In a large bowl combine the sliced beef with Worcestershire sauce, Creole seasoning, smoked paprika, black pepper, kosher salt, minced garlic, and 1 tablespoon olive oil. Toss to coat evenly and let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Brown the beef

Heat a large heavy skillet or cast-iron pan over medium-high heat and add the remaining 1 tablespoon olive oil. Working in batches to avoid crowding, sear the beef slices quickly until just browned (about 1–2 minutes per side). Remove seared beef to a bowl and reserve juices in the pan.

In the same pan, reduce heat to medium and add 2 tablespoons butter. Add the sliced onion, diced green bell pepper, diced celery, and minced shallot. Sauté until softened and starting to brown, about 6–8 minutes, scraping up browned bits from the bottom of the pan. Stir in fresh thyme and hot sauce; cook 30 seconds until fragrant.

Deglaze the pan with the dry white wine (if using), scraping up any fond. Let the wine reduce by half, about 2–3 minutes. Add the reserved browned beef and accumulated juices back to the pan.

Pour in the beef broth and add the beef demi-glace (or concentrated base). Add the bay leaves and Creole mustard. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15–20 minutes to meld flavors.

Taste and adjust seasoning with salt and pepper, and a few dashes of hot sauce if desired. If you prefer a slightly thicker jus for dipping, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk into the simmering jus and cook 1–2 minutes until slightly thickened. Remove bay leaves.

While the jus simmers, split the hoagie rolls and lightly butter the insides. Place rolls face up on a sheet pan and toast briefly under a broiler or in a 425°F (220°C) oven until lightly golden, about 2–4 minutes. Watch carefully to avoid burning.

Pile warm sliced beef onto the bottom halves of each roll (use about 1/2 lb beef per sandwich). Spoon some of the hot au jus and softened vegetables over the meat. Top with 2 slices of provolone or Swiss per sandwich, place the pan briefly under the broiler or back in the oven until cheese melts (30–60 seconds).

Spread 1 tablespoon yellow mustard on each top roll. Add shredded lettuce, tomato slices, and pickled banana peppers to the sandwich tops. Close sandwiches and press gently.

Transfer sandwich to a plate and serve immediately with a small bowl or ramekin of hot Zydeco au jus for dipping. Garnish with sliced green onions. Enjoy while hot.