Mark's Famous Po-Boy

This po’boy loads crispy French bread with paper-thin sliced beef roast that’s been soaked in hickory smoked Worcestershire sauce, then browned in a skillet with sauteed onions and peppers.

The trick to getting those thin slices? Start with a slightly frozen roast. A fully thawed roast shreds and tears under the knife, but a partially frozen one cuts clean and even. That thinness is what lets the meat absorb the Worcestershire marinade in just 15 to 20 minutes.

The bread gets broiled open-faced until crisp, then piled with the meat-and-pepper mixture, topped with Swiss cheese, and run back under the broiler until the cheese melts and bubbles. A smear of mayo on top, and the leftover pan juices on the side for dipping.

Pro Tips

• Peanut oil has a high smoke point, which means you can get the skillet screaming hot for a proper sear on the beef without the oil burning.
• Don’t overcook the meat. Just browned is what you want. The thin slices go from tender to tough in seconds.
• Save every drop of those pan juices. They’re concentrated beefy, smoky gold and that dipping sauce is half the experience.

Variations

• Debris-style: Shred the beef instead of slicing it for a messier, more traditional New Orleans roast beef debris po’boy.
• Pepper jack heat: Swap the Swiss for pepper jack cheese and add pickled jalapeños for a spicier sandwich.