Cajun Beef Po'boys using Beef Top Round Steak and served with Red Eye gravy and classic toppings. Make sure you have plenty of napkins!

These can be messy with that gravy dripping down your hands, but it's one of the best things about it! I love mine dripping, that means it's good!

Cajun Beef Po'boys with Red Eye Gravy

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 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
  

Directions:

1. Rub beef Top Sirloin Steak with 2 teaspoons espresso powder and pepper.
2. 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.
3. Broil 16 to 21 minutes for medium rare (145°F) doneness, turning once.
4. 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.
5. Melt remaining tablespoon butter in same skillet over medium heat; add tasso, onion, Creole Seasoning and garlic; cook 10 minutes until onion is translucent.
6. 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.
7. 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.
8. Add roast beef to skillet. Cook 3 to 5 minutes until heated through, stirring often so sauce coats beef.
9. Divide beef mixture between rolls. Top beef with tomato and lettuce. Close sandwiches.

Cook Time 1 HR ,4 SERVINGS, 410 CAL, 29 G PROTEIN

Recipe and photo courtesy of BeefItsWhatsForDinner.com