Recipes April 2015 Country Kitchen Roast po’boys

Roast po’boys

Roast po’boys
Roast po’boys

Roast po’boys


Overall Winner (Sr. North Division Winner) 

Joel Dobbins, Sardis High School, Etowah County 

Start-to-finish: 6 hours, 45 minutes (45 minutes active), Serves 6-8

3 pounds sirloin beef

4 cups beef stock

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon seasoned salt

3 bell peppers

8 po’boy buns

Pepper jack cheese


In a large skillet over medium-high heat, sauté beef until both sides are browned. 

Add beef, stock and spices to a slow cooker and cook on low for 6 hours.

Set slow cooker to high, add peppers and cook for 15 minutes. Preheat broiler to low setting. 

Slice open bread and place pepper jack cheese on top and bottom pieces. Place bread and cheese on a cookie sheet under broiler for 45 seconds, or until cheese melts and edges of bread are crispy. 

Remove bread and place beef on bottom bun. Close sandwiches and cut diagonally. Serve with juice from slow cooker on the side.