Mark's Famous Po-Boy
Yield
4 servingsPrep
20 minCook
15 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef
roast |
|
| ½ | each |
onions
diced |
|
| ½ | each |
sweet red bell peppers
diced |
|
| 5 | ounces |
worcestershire sauce
hickory smoked |
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | teaspoon |
seasoned salt
|
|
| 3 | tablespoons |
mayonnaise
|
|
| 8 | slices |
swiss cheese
|
|
| 2 | slices |
french bread
soft |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef
roast |
|
| 0.5 | each |
onions
diced |
|
| 0.5 | each |
sweet red bell peppers
diced |
|
| 144.5 | ml/g |
worcestershire sauce
hickory smoked |
|
| 3E+1 | ml |
peanut oil
|
|
| 5 | ml |
seasoned salt
|
|
| 45 | ml |
mayonnaise
|
|
| 8 | slices |
swiss cheese
|
|
| 2 | slices |
french bread
soft |
*
|
Directions
The roast should be slightly frozen for best results in cutting, as this allows you to slice the roast very thin.
Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes.
While meat is marinating sauté onions, bell peppers and ½ teaspoon of seasoning salt in peanut oil.
Remove vegetables from skillet and cook meat in skillet until just browned adding remaining seasoning salt.
Add the the onions and bell peppers to meat and allow to cook for another 10 minutes.
Place french bread open face under heat under broiler until crisp.
Place meat mixture on top of the bread, cover with swiss cheese, and broil until cheese has melted.
Add mayonaise and serve with leftover juices.
