Cajun Beef Po'boy Sandwiches


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


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.