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Recipe: cajun beef poboy sandwiches with red eye gravy

Cajun and Creole Sandwiches & Wraps
cajun beef poboy sandwiches with red eye gravy recipe image
Cajun beef poboy sandwiches with red eye gravy serving suggestion

cajun beef poboy sandwiches with red eye gravy

Get this Po'Boy recipe. Beef Top Sirloin Steak is served with Red Eye gravy and classic toppings.

Ingredients

  • 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 panchetta ham
  • 1/4 cup diced onion
  • 1 tablespoon Creole Seasoning (See seasoning recipe below)
  • 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

Directions

  1. Rub beef Top Sirloin Steak with 2 teaspoons espresso powder and pepper. Preheat 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 16 to 21 minutes for medium rare (145°F) doneness, turning once.
  2. Meanwhile, melt 2 tablespoons butter in large skillet over medium heat; whisk in flour. Cook 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 10 minutes until onion is translucent. Dissolve remaining 4 teaspoons espresso powder in hot water; add to skillet and cook 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.
  3. Add roast beef to skillet. Cook 3 to 5 minutes until heated through, stirring often so sauce coats beef.
  4. Divide beef mixture between rolls. Top beef with tomato and lettuce. Close sandwiches.


NUTRITION INFORMATION
Nutrition information per serving: 411 Calories; 182.7 Calories from fat; 20.3g Total Fat (10.4 g Saturated Fat; 0.4 g Trans Fat; 0.9 g Polyunsaturated Fat; 5 g Monounsaturated Fat;) 87 mg Cholesterol; 1364 mg Sodium; 27.4 g Total Carbohydrate; 1.1 g Dietary Fiber; 29 g Protein; 3.6 mg Iron; 598 mg Potassium; 0.3 mg Niacin; 0.6 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.4 mg Zinc; 37.7 mcg Selenium; 96.4 mg Choline.

This recipe is an excellent source of Protein, Iron, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Potassium.

Cajun and Creole |  Sandwiches & Wraps