Roast Beef Poboy Recipe

Prepare rolls

Preheat a skillet or griddle over medium heat. Split the French roll lengthwise, leaving a hinge if desired. Spread 1/2 tablespoon butter evenly on the cut sides of the roll.

Toast the buttered roll face down on the preheated skillet until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

If your roast beef is cold, warm it briefly: add the sliced roast beef to the skillet in a single layer for 30–60 seconds per side, just to take the chill off and make it pliable. Remove and keep warm. (If you prefer a hot sandwich, heat beef in a splash of beef stock for 1–2 minutes until heated through.)

Lightly season tomato slices with a pinch of salt and pepper. Spread the remaining 2 1/2 tablespoons mayonnaise evenly on the bottom or top half of the toasted roll.

Layer the warm roast beef onto the bottom half of the roll, piling it evenly. Add shredded lettuce over the beef, then the tomato slices. Add pickles or hot sauce if using. Close the sandwich and slice if desired.

If you have pan drippings from the roast: skim any excess fat so you have about 2 tablespoons of fat + drippings. If using store-bought stock, melt 1 tablespoon butter in a small saucepan over medium heat.

Sprinkle 1 tablespoon flour into the melted butter (or into the fat in the pan) and whisk constantly to make a light roux, cooking 1–2 minutes until the raw flour smell cooks out and it turns a pale golden color.

Gradually whisk in 2 cups beef stock/drippings until smooth and combined. Bring to a gentle simmer while whisking to remove lumps.

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon beef consommé (if using) and 1/4 teaspoon freshly ground black pepper. Simmer 3–5 minutes to reduce slightly and concentrate flavor. Taste and adjust seasoning with up to 1/4 teaspoon kosher salt as needed.

If you prefer a thinner au jus suitable for dipping, add up to 1/4 cup additional hot stock or water and warm through. Keep warm until serving.

Serve the au jus in a small bowl alongside the sandwich for dipping, or spoon a small amount over the roast beef in the sandwich for a 'wet' po'boy style.

Cut sandwich in half if desired. Serve immediately with the bowl of hot au jus/gravy for dipping. Offer hot pepper sauce on the side for extra heat.