Roast Beef Poboy

The roast beef po’boy is a cornerstone of New Orleans sandwich culture, believed to have evolved from the original po’boy created in 1929 during a streetcar strike, when the sandwich was served to “poor boys” to support the workers. This version centers on slow-cooked, shredded or thinly sliced roast beef, deeply flavored with rich brown gravy (often called debris) that soaks into the bread. The essential components are a crisp-crusted French loaf—typically from Leidenheimer or a similar bakery—tender meat, and a “dressed” assembly of shredded lettuce, sliced tomatoes, pickles, and mayonnaise, with variations sometimes adding provolone or hot sauce.

A great roast beef po’boy is distinguished by the bread’s exterior crackle giving way to a soft, gravy-saturated interior without becoming soggy; the beef should be fall-apart tender, the gravy abundant but not overwhelming. Regional variations are subtle: in New Orleans, the emphasis is on the debris-laden gravy and messy construction, while outside Louisiana, the beef may be served drier or with cheese as a default. At **Hanks** in New Orleans, as noted by food personality **Mark Wiens**, the roast beef po’boy exemplifies the style—juicy, overloaded, and unapologetically messy, with the gravy pooling in the paper wrapper. This interpretation highlights the balance of textures and flavors that locals and visitors seek, making it a definitive version of the sandwich.