cajun ribeye po’boy
Oh the Po’boy. How can a ribeye even be considered for a po’boy sandwich?
Easy! In my kitchen, I love to use leftovers. I hate to eat them the same way I did as the last meal, so I try to find another way to enjoy it. When we grill steaks, I usually like to throw on one extra.
I’ll use it in a sandwich like this, make fajitas or stir fry, or my steak eggrolls!
So on this particular night, I had leftover steak and pistolette rolls. Pistolette rolls are not a traditional bread for a po’boy, you would use a good french bread for that.
Essentially, a po’boy is created using up what you have around your house so you don’t have to go spend money on new ingredients! Hence, it’s a poor boy sandwich.
1
Cut cooked ribeyes. It’s easier to get thin slices when they are cold.
2
Prep all other ingredients. Onions, tomatoes and lettuce (chop fine).
3
Mayo mixture- finely chopped romaine, mayonnaise, hot sauce and Cajun spices.
4
Use prepackaged cajun brown gravy and add more cajun spice to taste.
5
Grill your bread.
6
Assemble!
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