Cajun Beef Po’boy Sandwiches with Red Eye Gravy
Get this Po'Boy recipe. Beef Top Sirloin Steak is served with Red Eye gravy and classic toppings.
Cook Time: 60 Minutes
Servings: 4
Ingredients: 16
Ingredients
Redeye Gravy:
Preparation
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Step 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.
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Step 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.
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Step 3
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.
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Step 4
Add roast beef to skillet. Cook 3 to 5 minutes until heated through, stirring often so sauce coats beef.
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Step 5
Divide beef mixture between rolls. Top beef with tomato and lettuce. Close sandwiches.
Nutrition Information
411 Calories
10.4g SAT FAT
29g PROTEIN
3.6 mg IRON
4.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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 NE 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, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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