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http://cajunchefryan.rymocs.com/blog2/recipes/new-orleans-hot-roast-beef-po-boy-mardi-gras/

The blog of Ryan Boudreaux "Cajun Chef Ryan".

The ingredients that go into a po-boy are virtually limitless, depending on one’s imagination: hot roast beef with gravy, ham and cheese (known in New Orleans as a “combination”), fried seafood (oysters, shrimp, soft-shell crabs, catfish), hot sausage, meatballs–even a French Fry po-boy can be had at most corner grocery store deli’s around the city. In addition, the counter sandwich maker typically will ask you… “And do you want that dressed?” When the New Orleans po-boy is “dressed”, the reference has nothing to do with fashion: “dressed” in New Orleans nomenclature means that lettuce, tomatoes, and mayonnaise are added, and pickles too on some!

Yield: 4 Po-Boys

Tools Required
1 Sauce pot
1 Cutting board and 1 bread knife
1 Wire whisk
Ingredients
1 Lb. Roast beef, thin sliced
2 Each Tomatoes, sliced
¼ Head Iceberg lettuce, shredded
½ Cup Mayonnaise (Recommend Blue Plate brand )
12 Slices Pickles
1 Loaf French bread (Recommend Leidenheimer’s brand)
Gravy Ingredients
½ Cup Onions, small diced
2 Cups Beef stock
¼ Cup Dark roux
1 Tbsp Worcestershire sauce
1 Tbsp A1 Steak sauce
Preparation Steps
1. For the gravy sweat down the onions in a little olive oil then add the beef stock and bring to a boil. Add the roux and whisk well until smooth. Add Worcestershire and steak sauce stirring well. Simmer 20 minutes. Then add the thin sliced roast beef and allow to heat through.
2. Quarter the French bread in 4 even pieces, and slice each piece ¾ of the way without cutting through.
3. Spread mayonnaise evenly inside the French bread then layer the top side with sliced pickles, sliced tomatoes, and lastly with the shredded lettuce.
4. On the bottom half gently and evenly lay the roast beef then ladle some of the hot gravy on top of the beef. Fold the top half over onto the bottom half and enjoy with a cold drink or frosty mug of brew.