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)
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.