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.
- 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
- 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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- Rub beef top sirloin steak with 2 teaspoons espresso powder and pepper.
- Heat broiler to HIGH.
- 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.
- 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.
- Melt remaining tablespoon butter in same skillet over medium heat; add
tasso, onion, Creole Seasoning and garlic; cook for 10 minutes until onion
- 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.
- Whisk in butter mixture until smooth.
- 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.
- Add roast beef to skillet. Cook for 3 to 5 minutes until heated through,
stirring often so sauce coats beef.
- Divide beef mixture between rolls. Top beef with tomato and lettuce.
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
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