Cajun and Creole Recipes

Cajun Beef Po’boy Sandwiches with Red Eye Gravy

For Cajun Beef Po’boy Sandwiches with Red Eye Gravy, sirloin steak is rubbed with espresso coffee powder and pepper, then broiled to perfection. Red Eye Gravy is added to the steak.

Cajun Beef Po'boy Sandwiches recipe

Ingredients

Po'boys

  • 1 (1 pound) beef top sirloin steak, cut 1 inch thick
  • 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 to 2 tablespoons hot pepper sauce (Louisiana-style)
  • 1 tablespoon Worcestershire sauce

Instructions

  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 for 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

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

Attribution

Recipe and photo used with permission from: Texas Beef Council



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