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.
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.
Add roast beef to skillet. Cook 3 to 5 minutes until heated through, stirring often so sauce coats beef.
Divide beef mixture between rolls. Top beef with tomato and lettuce. Close sandwiches.
Nutrition information per serving: 411 Calories; 182.7 kcal Calories from fat; 20.3 g 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;