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+ servings
three steak hoagies on a broiler pan

Easy Po' Boy Steak Sandwich

Sink your teeth into this grilled, chilled, and marinated Po' Boy Steak Sandwich, dressed with mayo, Romaine, and a bunch of deliciousness!
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Prep Time: 25 minutes
Marinating and Chilling: 4 hours
Total Time: 4 hours 25 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: beef poor boy recipes, easy po boy recipe, make poor boy sandwich, po boy recipe beef, po boy steak sandwich, po-boy, poor boy, poor boy steak sandwich, steak sandwich
Servings: 6 Sandwiches
Calories: 792kcal
Cost: $3.22 per sandwich

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  • gas or charcoal grill
  • sharp knife
  • cutting board
  • zippered plastic freezer bag
  • pastry brush


Ingredients For Easy Po' Boy Steak Sandwich

  • 1 1/2 pounds beef steak any cut, grilled to 145°F, rested for 15 minutes and sliced very thinly
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  • 1 large poblano chili pepper de-seeded, cut into exceptionally thin strips
  • 1 large yellow bell pepper de-seeded, cut into exceptionally thin strips
  • 1 large red bell pepper de-seeded, cut into exceptionally thin strips
  • 1 medium red onion cut into slivers
  • 2/3 cup canola oil
  • 2/3 cup apple cider vinegar
  • 1/4 cup lime juice fresh
  • 1 tablespoon chili powder
  • 2 teaspoons granulated sugar
  • 2 teaspoons prepared horseradish
  • 3 cloves garlic fresh, minced
  • 3 tablespoons butter melted and slightly cooled
  • 6 large hoagie rolls or baguette or torpedo rolls
  • 1/2 cup mayonnaise or additional to taste
  • 1 head Romaine lettuce chopped


The Method

  • Combine the steak strips, any accumulated juice from the steak, the poblano strips, bell pepper strips, and onion slivers in a zippered gallon sized plastic freezer bag.
  • In a medium sized mixing bowl, whisk together the oil, cider vinegar, lime juice, chili powder, salt, sugar, and horseradish. Whisk until well combined and close to emulsified. Pour into bag over steak and vegetables. Seal the bag and turn to coat all of the ingredients well. Refrigerate for 4 to 8 hours, turning the bag occasionally to ensure all marinates evenly.
  • Turn oven to broil and adjust top rack to 6 inches below broiler element. Place hoagie rolls cut side up on a baking sheet. Combine the freshly minced garlic with the melted butter and let stand while broiler heats. Use a pastry brush to brush the inside of each roll with a bit of the garlic butter. Broil the rolls for 1 minute or until toasted. Remove from oven.
  • Spread mayonnaise on the rolls and line with some of the chopped Romaine. Drain and discard the marinade from the steak mixture. Pile the steak and peppers and onions into each hoagie roll. Serve immediately with additional mayonnaise if desired.


Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.


Serving: 1sandwich | Calories: 792kcal | Carbohydrates: 48g | Protein: 31g | Fat: 54g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1358mg | Potassium: 839mg | Fiber: 6g | Sugar: 11g | Vitamin A: 10714IU | Vitamin C: 123mg | Calcium: 77mg | Iron: 14mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.