Cajun Beef Po'boy Sandwiches with Red Eye Gravy

• 1 hr
• 4 SERVINGS
• 410 Cal
• 29 g Protein

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

• 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

Cooking:

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.
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.
4. Add roast beef to skillet. Cook 3 to 5 minutes until heated through, stirring often so sauce coats beef.
5. Divide beef mixture between rolls. Top beef with tomato and lettuce. Close sandwiches.