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Cajun Beef Po'boys with Red Eye Gravy

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

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