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The Parkway Beef Po’ boy is a traditional New Orleans sandwich featuring a pull-apart braised beef chuck roast, piled onto crunchy French bread. It’s dressed with mayonnaise, lettuce, dill pickles, and tomatoes, making it a filling, tasty hand-held meal!

A shredded beef sandwich with lettuce, tomato, and pickles on a white plate, with a black and white checkered napkin beside it. The sandwich is cut in half, showing the filling.
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Table of Contents

A Brief History

The Parkway Bakery and Tavern, opened in 1911, is renowned for its po’ boys, especially the roast beef version, which gained popularity during the Great Depression when the Martin brothers began offering them to striking streetcar workers in 1929. This sandwich is distinguished by its New Orleans-style French bread and is typically dressed with mayonnaise, lettuce, pickles, and tomatoes, making it an iconic New Orleans sandwich.

Why You’ll 🫶🏻 this Po’boy

If you’re craving a hearty, flavorful sandwich that’s packed with tender roast beef and robust seasoning, this beef po’ boy recipe is a must-try. Combining slow-cooked, tender beef with a richly seasoned gravy and fresh sandwich toppings, this po’ boy offers the perfect balance of bold flavors and satisfying textures. Whether for a game-day feast, weekend lunch, or casual dinner, this sandwich will quickly become a favorite among family and friends. Enjoy! ~Nicole

Key Ingredients for Parkway Beef Po’ boy

A slab of raw beef on parchment, surrounded by sliced onions, carrots, celery, lettuce, tomato, pickles, bread, mayonnaise, soup mix, seasoning, soy sauce, and a glass of dark liquid on a light countertop.

Beef Chuck Roast is a flavorful, economical cut of meat that becomes tender when cooked slowly or braised. It is often used in stews or sandwiches.

Seasonings of garlic powder and onion powder, when rubbed into the beef, create layers of more flavor. Garlic powder brings a bold, savory kick, whereas onion powder offers a gentler, slightly sweet taste.

Aromatics, which consist of onions, carrots, and celery (mirepoix), create the flavor foundation for the braise and gravy. Garlic, along with parsley, enhances the complexity.

Condensed Cream of Mushroom Soup adds richness and a umami flavor. It also acts as a thickener for the gravy.

Kitchen Bouquet is a browning and seasoning sauce that enhances the color and flavor of the beef and gravy. It enhances the richness by adding a deep, savory flavor and a darker appearance.

Beef Broth is the base liquid for the braise. It helps keep the beef tender and flavorful.

New Orleans French Bread is known for its crunchy, golden crust and fluffy interior, making it ideal for sandwiches such as this po’ boy. I am not near a New Orleans bakery, so I do make my own. The recipe can be found HERE.

Po’ boy Fixings include mayonnaise for richness, shredded iceberg lettuce for crunch, sliced tomatoes for sweetness, and sliced dill pickles for more crunch and a tangy, briny flavor.

Equipment Needed

A raw, seasoned steak rests on a metal baking sheet. The steak has visible marbling and is sprinkled with salt and pepper. The baking sheet sits on a white surface.
A large piece of beef is searing in a white Dutch oven on a stovetop, with browned edges and some seasoning visible.
A large piece of beef is searing in a white Dutch oven with chopped carrots, celery, onions, fresh herbs, and bay leaves, surrounded by brown cooking liquid on a stovetop.
A clear glass bowl filled with shredded cooked meat sits on a light-colored surface, partially covered with plastic wrap.
A metal strainer with a spoon rests over a clear glass bowl. The strainer contains chunky, dark red sauce with visible vegetable pieces, set on a light gray countertop.
A clear glass bowl with a thick, dark brown mixture spread across the bottom and some residue on the sides, sitting on a light-colored surface.
Shredded beef in a rich, dark sauce fills a white pot, with tender meat strands and chunks visible along the curved edge of the pot, set on a light-colored countertop.

Tips for Making Parkway Beef Po’boys

  1. Place a rack in the lower third of the oven and preheat the oven to 350°F. In a small bowl, combine the garlic powder, onion powder, salt, and pepper. Season all sides of the beef, rubbing the mixture in.
  2. In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and sear on both sides, about 3-4 minutes per side. (As the meat sears, whisk together the cream of mushroom soup, beef broth, and Kitchen Bouquet.)
  3. Add the aromatics, tucking them under, to the beef along with the broth mixture, and bring to a boil. Cover the pot with the lid, place the pot in the oven, and bake for 4 hours.
  4. When the beef is fall-apart tender, transfer the beef to a large bowl or dish and cover with plastic wrap. Let cool for 20 minutes. Once cool, shred the beef using two forks.
  5. While the beef is resting, transfer the gravy to a large fine-mesh strainer. Using a ladle, press on the solids to extract more liquid and flavor. Skim the surface of any fat; discard the fat.
  6. Return the meat to the Dutch oven. Add the gravy and stir to combine. Keep warm over a low heat until ready to serve.
  7. When ready to serve, slather once slide of the toasted bread with mayonnaise and add shredded lettuce, pickles, and tomatoes. Generously pile the beef onto the other side. Smash those sides together, pull up your sleeves, and enjoy!
A close-up of a half-eaten sandwich on a white plate, filled with shredded beef, lettuce, tomato slices, pickles, and a soft sandwich bun.

Serving Suggestions

This po’ boy is a meal in itself, but if you need a little something on the side, I recommend Easier French Fries, potato chips, or potato salad. And of course, a nice cold beverage to wash it down!

Other sandwiches you might enjoy…

A shrimp po’ boy sandwich with lettuce and tomato on a hoagie roll sits on a plate with coleslaw, lemon wedges, and potato chips. Mardi Gras beads, hot sauce, beer, and soft drink bottles are in the background.
Fried Shrimp Po’ boys
A submarine sandwich filled with sliced deli meats, cheese, shredded lettuce, and tomato sits in a red basket next to potato chips. A small bottle of dressing is visible in the background.
Italian Sub Sandwiches
A sandwich filled with sliced beef, peppers, and chopped vegetables, served in a white bun on red-checkered paper, with a side of golden French fries.
Italian Beef Sandwiches

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Parkway Beef Po’ boys

By Nicole
Prep: 30 minutes
Cook: 4 hours 30 minutes
Resting Time: 20 minutes
Total: 5 hours 20 minutes
Servings: 10
A shredded beef sandwich with lettuce, tomato, and pickles on a white plate, with a black and white checkered napkin beside it. The sandwich is cut in half, showing the filling.
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The Parkway Beef Po' boy is a traditional New Orleans sandwich featuring a pull-apart braised beef chuck roast, all piled onto crunchy French bread with all the fixings. It's so good!

Equipment

Ingredients 

For the Beef

  • 10.5 ounce can of condensed cream of mushroom soup
  • 14.5 ounce can of low-sodium beef broth
  • 2 tablespoons Kitchen Bouquet
  • 2 tablespoons vegetable oil
  • 5 pounds beef chuck roast
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoons Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 medium onion, peeled and roughly chopped
  • 1 stalk celery
  • 1 medium carrot, peeled and roughly chopped
  • 3 medium garlic cloves, peeled and roughly chopped
  • 2 bay leaves
  • ½ bunch of fresh flat-leaf parsley, about 10 sprigs

For the Sandwich

  • French Bread loaves or rolls, sliced in half lengthwise and toasted
  • Mayonnaise
  • Shredded Iceberg lettuce
  • Sliced tomatoes
  • Sliced dill pickles

Instructions 

For the Beef

  • Place oven rack in the lower third of the oven. Preheat the oven to 350℉. In a medium bowl, whisk together the cream of mushroom soup, broth, and Kitchen Bouquet; set aside. In another small bowl, combine the garlic powder, onion powder, salt, and pepper and season both sides of the beef with the mixture.
  • Heat the oil in a large Dutch oven over medium-high heat. Sear the beef until browned on both sides, about 3-4 minutes per side. Add the onions, celery, carrots, garlic, parsley, bay leaves (tucking them under the beef), and the beef broth mixture. Bring the mixture to a boil. Place the lid on the pot and braise in the preheated oven until fork-tender, about 4 hours.
  • Once tender, transfer the meat to a large bowl and cover with plastic wrap to rest and cool, about 20 minutes.
  • Place a fine-meshed strainer over a large bowl. Remove the bay leaves from the gravy. Transfer the braised vegetables and gravy to the strainer. Using a ladle, press the mixture in a circular motion to extract juices from the vegetables and strain the gravy. Return the gravy to the pot and set the heat to medium-low.
  • Using two forks, shred the beef into bite-sized pieces. Add the beef to the gravy and stir to combine. Season to taste with salt and freshly ground black pepper.

For the Po' boy

  • Place the toasted bread cut-side up. Slather one side of the bread with mayonnaise and top with lettuce, pickles, and tomatoes. Pile the beef and gravy on the other side of the bread. Press the two sides together, slice, and serve. Enjoy!

Notes

*Nutritional values do not include bread, mayonnaise, lettuce, pickles, or tomatoes.
Beef can be made and stored in an airtight container in the refrigerator one day in advance. Leftovers can be stored in the refrigerator for up to 3 days
Beef can be stored in a freezer-safe container for up to 3 months.

Nutrition

Calories: 466kcal, Carbohydrates: 4g, Protein: 46g, Fat: 30g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 2g, Cholesterol: 158mg, Sodium: 841mg, Potassium: 924mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1057IU, Vitamin C: 2mg, Calcium: 48mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!

Source: Adapted from nolacuisine.net

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