Beef rump po'boy

Beef rump po'boy

Preparation Time: Cook Time:

Ingredients / serves 4

  • 600 beef rump steak, trimmed
  • 1 tbsp olive oil
  • 2 Lebanese cucumbers
  • 1 tbsp white vinegar
  • 4 soft, long (15cm) brown bread rolls
  • wholegrain mustard
  • 1 avocado, sliced
  • 2 roma tomatoes, sliced
  • 2 cups shredded iceberg lettuce
  • chilli sauce, to serve


Brush beef with oil and season with salt and pepper. Preheat a frying pan over high heat and cook the steaks for 2 minutes each side. Rest for 5-10 minutes and slice thinly.
To pickle cucumbers, cut them into long batons roughly the length of the bread rolls. Sprinkle with a little salt and the vinegar and leave to pickle for 10-15 minutes.
Open the bread rolls and spread with mustard and avocado. Fill the rolls with salad and top with sliced beef and chilli sauce.

Essential Tips

  • Switch to make:
  • Vietnamese banh mi
  • Swap the avocado for coriander. Pickle the carrot instead of the cucumber and add a splash of dressing made with fish sauce, chilli and caster sugar. Use mayonnaise in place of chilli sauce.
  • Tips:
  • 1. Maintain the juciness of the beef by covering and resting it for 5-10 minutes before serving.
  • 2. Try using flank, sirloin or flat iron steak instead of rump.
  • 3. Mini po' boys are ideal for parties, entertaining and kids meals. Just use dinner rolls and switch out the steak for mini beef sausages.


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Beef rump po'boy

Beef rump po'boy
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From The Community

Mar 29, 2015 #

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