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Cajun Steak Po'boy
Andre Lewis

Cajun Steak Po'boy

A po'boy roll can handle a loud filling, and blackened sirloin delivers it. The pan should smoke lightly, but the spice crust shouldn't turn black and bitter. Cool shredded lettuce and a measured swipe of remoulade keep the sandwich from feeling heavy.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs sirloin steak cut into thin strips
  • 1 tbsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1 tbsp neutral oil
  • 1/3 cup mayonnaise
  • 1 tbsp Creole mustard
  • 1 tsp pickle brine
  • 4 French sandwich rolls split
  • 2 cups shredded iceberg lettuce

Method
 

  1. Combine the paprika, salt, garlic powder, thyme and cayenne, then toss the sirloin strips with the seasoning.
  2. Stir the mayonnaise, Creole mustard and pickle brine together to make a thick remoulade.
  3. Heat the neutral oil in a cast-iron skillet over high heat until shimmering.
  4. Sear the steak in two batches for 2 to 3 minutes each, turning once, until the spice coating is dark red-brown and the beef reaches 145°F.
  5. Spread the remoulade over the split rolls and divide the hot steak among them.
  6. Top each sandwich with 1/2 cup shredded lettuce and close the rolls without crushing them.