This recipe is my own developed from many attempts at re-creating the famous New Orleans style Po-Boy sandwiches. Served on a crusty french roll, they far surpass what others might call Hoagies, Philly sandwiches or hot subs /submarine sandwiches. I think it's just because everything just tastes better in New Orleans. Must be that Cajun culture (or canayjun? Les Acadiens). My favorite Po Boy was the hot roast beef smothered in a rich gravy. I used to have it regular for lunch in the Lower 9th and across the river in Gretna. For this recipe instead of making a whole roast, I've chosen steak to make a smaller portion. I hope you like it.
The best I ever had was at Stewart's Diner, on North Claiborne Ave. in the central New Orleans St. Roch neighborhood - one of the first restaurants to re-build and re-open after Katrina in that area just across the lift bridge from the Lower 9th. I remember going with good friends I'd made who were rebuilding their homes in the 9th- Herbert Gettridge Sr. and Lionel Worthy, two wonderful gentlemen, true survivors.
Ingredients:
1 pound of steak (see note)
Salt and black pepper to taste
Flour - enough for a roux or gravy
Butter
Stock - vegetable or beef broth, mine is home-made veg, unsalted
Red wine - a generous splash 1/4 cup + please don't use "cooking" wine,
use whatever good red wine you like to drink
1 or 2 Tbsp Vegetable oil
3-4 medium onions, halved and sliced
1 -2 garlic cloves, minced
1/4 cup or so of fresh parsley, minced
Green onions, sliced thinly
Ground cayenne pepper - to taste (I used about 1/8th teaspoon)
Red chilli pepper flakes - to taste (mine are in a pepper mill with sea salt)
this receipe is not meant to be "hot & spicy"
Spices, other - by all means if you have some Chef Paul Steak Spice, use it or...
Spices, other - sparingly some paprika, cumin or chili powder
Crusty French bread stick / baguette * recipe here
Note - on the steak: I used two New York Strip Loins,
because they were on sale half price, but you could use
a less expensive cut cooked lower & slower.
It will tenderize when it is placed back in the gravy to simmer.
Yield - two (or more) Po Boy Sandwiches. You can increase the ingredients easily to make more, but then you might as well start with an oven or pot roast of beef. It depends on the size of your French bread baguette, whether it is a smaller individual sandwich size or longer that needs slicing. Myself, a serving is probably close to 1/2 pound. I love Po Boys!
Preparation:
Season the steak sparingly. ( A good cut of steak like I used won't need marinating, but some cheaper cuts could benefit from spending a couple hours in a mildly spiced marinade first). A little kosher or sea salt, fresh ground pepper, and a share of the spices listed above. Add one or two tablespoons of good quality vegatable cooking oil to a large frying pan - no-stick is OK, but a seasoned cast iron is better. Heat to high, just before smoking, and add the steak to sear in the flavor. Turn down to med-high to prevent burning and cook two or three minutes a side, or longer depending on thickness. You just want to cook a good cut of steak rare or medium rare - we'll be using those great sealed in juices later.
Remove the steak to a warming platter. Reduce the heat to medium and immediately in the same pan add a tbsp or so of butter and fry the sliced onions. Scrape up the pan to get the brownings and spices from cooking the steak. When the onions are soft and translucent add the minced garlic and reduce to med-low and continue cooking til just browned. We don't want it blackened or burnt. I often put a lid on the pan to keep in the moisture. Add the cayenne, chilli flakes, salt and pepper and other spices to taste too. As I said, this is not meant to be hot n spicy, but savory and flavorful. Add the chopped parsley. Quickly increase the heat to high again stirring to avoid burning and add about 2 cups of the stock (or more, we're making a gravy sauce here and it will reduce as it simmers so adjust the liquid accordingly). Simmer med-high, then lower to reduce.
Meanwhile, slice the steak that's set aside on the warming platter. If you can slice it on the platter, that's good, because the goal here is we want to save the juices that have already accumulated and as we slice the meat. Slice the steak as thinly as you find easy in pieces a couple of inches long so that they fit in a sandwich easily. Turn up the heat on the pan again a little so it's simmering quickly and add the sliced steak and all those juices. Add that splash of red wine now too. Simmer med-low for a few minutes, taste and adjust spices if necessary - we're looking a for a rich, savory, beef gravy flavour - not too salty. I add a little Lea & Perrins Worcestershire Sauce too, you might want to add some of your favorite steak sauce. Combine about 2 tbsp of flour with the same of butter (I melt this quickly in the microwave for about 10 secs. and stir to smooth and combine) and slowly add, a little at a time, to the simmering pan while stirring to thicken the natural gravy. Simmer again as it thickens, adjust liquid if necessary - the goal is until the steak is tender. With a good cut, it won't take long, a cheaper cut sliced thinly that way and cooked lower and longer, will be tender with a little patience.
Slice the French stick for the sandwich and put it on serving plates. With a slotted spoon, take out enough of steak for each serving and ladle onto one half of the bread. Add enough of the gravy on top to make it messy and juicy. Top with a little of the green onion (and shredded lettuce if you like). A nice variation is to add some shredded jack, swiss or mozzerella cheese on top of the steak.
Enjoy your first "Canayjun" Po Boy Sandwich!
Have a good recipe you want to share? Post it in the comments - if it's good I'll give its very own post here with a link back if you like. Feedback on the recipe welcomed - I'm no expert, just like home cookin'. Come back soon for the next recipe. Join the #Whyhomeless Movement on Twitter and help the homeless.
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:: photo credits - c2006 by @canayjun Creative Commons Licence - use em... gimme credit.
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