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Cajun Beef Po’boy Sandwiches with Red Eye Gravy

Cajun Beef Po'boy Sandwiches

Sirloin steak is rubbed with espresso coffee powder and pepper, then broiled to perfection. Red Eye Gravy is added to the steak.



  • 1 beef top sirloin steak, cut 1 inch thick (1 pound)
  • 6 teaspoons espresso coffee powder, divided
  • 1/2 teaspoon pepper
  • 4 large French bread rolls, split
  • 8 slices tomato
  • 1 cup shredded lettuce

Redeye Gravy

  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1/4 cup diced tasso or pancetta ham
  • 1/4 cup diced onion
  • 1 tablespoon Creole Seasoning
  • 1 tablespoon minced garlic
  • 1/3 cup hot water
  • 2 cups beef stock
  • 1 – 2 tablespoons hot pepper sauce (Louisiana-style)
  • 1 tablespoon Worcestershire sauce

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  1. Rub beef top sirloin steak with 2 teaspoons espresso powder and pepper.
  2. Heat broiler to HIGH.
  3. Place steak on rack on aluminum foil-lined broiler pan so surface of beef is 3 to 4 inches from heat. Broil for 16 to 21 minutes for medium rare (145 degrees F) doneness, turning once.
  4. Meanwhile, melt 2 tablespoons butter in large skillet over medium heat; whisk in flour. Cook for 8 to 10 minutes until caramel color, whisking often. Remove mixture from pan; set aside.
  5. Melt remaining tablespoon butter in same skillet over medium heat; add tasso, onion, Creole Seasoning and garlic; cook for 10 minutes until onion is translucent.
  6. Dissolve remaining 4 teaspoons espresso powder in hot water; add to skillet and cook for 1 to 2 minutes until browned bits attached to skillet are dissolved and sauce is reduced almost completely.
  7. Whisk in butter mixture until smooth.
  8. Add beef stock, hot sauce and Worcestershire; bring to a boil. Reduce and simmer 15 to 20 minutes or until sauce is reduced to 1 cup.
  9. Add roast beef to skillet. Cook for 3 to 5 minutes until heated through, stirring often so sauce coats beef.
  10. Divide beef mixture between rolls. Top beef with tomato and lettuce. Close sandwiches.

Nutrition information per serving: 411 Calories; 20.3 g Total Fat; 10.4 g Saturated Fat; 0.9 g Polyunsaturated Fat; 5 g Monounsaturated Fat; 0.4 g Trans Fat; 87 mg Cholesterol; 1364 mg Sodium; 598 mg Potassium; 27.4 g Total carbohydrate; 29 g Protein; 3.6 mg Iron; 0.3 mg Niacin; 0.6 mg Vitamin B6; 96.4 mg Choline; 1.3 mcg Vitamin B12; 4.4 mg Zinc; 37.7 mcg Selenium; 1.1 g Fiber

Recipe and photo credit (used with permission): Texas Beef Council