New Orleans Roast Beef Po' Boy

Step 1

Place the beef roast on a cutting board and cut it into slices about 1/4-inch thick, cutting across the grain (the direction that runs through the meat, not along it) so the slices are tender.

Step 2

Remove the stem and seeds from the bell pepper by cutting around the stem, then discard it and cut the pepper lengthwise into strips about 1/4-inch wide.

Step 3

Cut the onion in half from root to tip, then place each half cut-side down and slice lengthwise from root to tip into strips about 1/4-inch wide.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Sprinkle the Cajun seasoning evenly over all the beef slices, then add them to the hot skillet in a single layer, working in batches if needed so they touch the pan.

Step 6

Cook the beef without stirring for 2 minutes until the bottom surface turns deep brown, then flip each slice over and cook for another 2 minutes on the other side.

Step 7

Transfer the cooked beef to a clean plate and set it aside in a safe spot away from the stove.

Step 8

Pour 1 tablespoon of olive oil into the same skillet still over medium-high heat, then add the pepper strips and onion slices and stir once every 30 seconds for 5 minutes until the vegetables soften and the edges turn golden.

Step 9

Pour the beef broth into the skillet and use a wooden spoon to scrape up the stuck-on brown bits from the bottom of the pan, stirring them into the liquid until the liquid looks smooth.

Step 10

Return the beef slices to the skillet, stir gently to combine with the vegetables and broth, and cook over medium heat without a lid for 3 minutes until the broth reduces by about half and looks slightly thicker.

Step 11

Slice each po' boy roll lengthwise to open it, then place the bottom half on a serving plate.

Step 12

Divide the roast beef slices equally between the two rolls, piling them in the center, then divide the peppers and onions equally and spoon them on top of the beef.

Step 13

Spoon about 2 tablespoons of the gravy from the pan over each sandwich, then place the top half of each roll on the beef and serve immediately while still hot.