Beef Ribeye Cap Po' Boy

Ribeye Cap Po'Boy

This Po’boy hit the lottery when it was stuffed with rich beef Ribeye Cap rubbed in McCormick Culinary® Cajun Seasoning and topped with mayo, lettuce, tomato and pickles. This flavorful, often forgotten cut comes from the top of the Ribeye Roast and is cooked to perfection. More Cajun Seasoning is mixed into the mayo, further adding to this Po’boy’s opulence.

1 beef Ribeye Cap Steak (about 2 pounds)
1/2 cup + 1 tablespoon McCormick Culinary® Cajun Seasoning
1 tablespoon olive oil
1 cup mayonnaise
1 lemon, zested and juiced
4 French bread rolls, split or French baguette, cut into quarters, split


Shredded lettuce, sliced tomato or pickle chips (optional)

  1. Preheat oven to 350°F. Rub 1/2 cup Cajun Seasoning and oil evenly onto all surfaces of beef Ribeye Cap Steak. Place steak, fat-side up on roasting rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of steak, not resting in fat. Do not add water or cover.
  2. Roast in 350°F oven. Remove steak when meat thermometer registers 135°F for medium rare. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) Carve steak against the grain into thin slices; keep warm.
  3. Combine remaining 1 tablespoon Cajun Seasoning, mayonnaise, lemon zest and juice in medium bowl; mixing thoroughly. Cover and refrigerate at least 10 minutes.
  4. Spread cut sides of each baguette with Cajun mayonnaise. Top bottom of baguette with lettuce. Evenly layer steak slices, tomato and pickle, as desired. Close sandwiches.

Nutrition information per serving: 920 calories; 69 g fat (15.6 g saturated fat; 22.4 g monounsaturated fat; 1 g trans. fat; 25.9 g polyunsaturated fat); 141 mg cholesterol; 2384 mg sodium; 570 mg potassium; 31.7 g carbohydrate; 1.1 g fiber; 42.8 g protein; 5.8 mgniacin; 0.6 mg vitamin B6; 5 mcg vitamin B12; 6.7 mg iron; 50.9 mcg selenium; 15.2 mg zinc; 19.6 mg choline; 1 g trans. fat; 25.9 g polyunsaturated fat.