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Beef Ribeye Cap Po’ Boy

Enjoy this simple yet delicious Po' Boy using Braveheart's Black Angus Beef Steaks. This recipe is sure to keep you and your guests mouth watering.


  • Braveheart® Black Angus Beef Steak(s), Ribeye Cap, about 2 lbs
  • 1 lemon(s), zested and juiced
  • 1 cup mayonnaise
  • 9 tbsp McCormick Culinary® Cajun Seasoning
  • 1 tbsp oil, olive
  • 4 roll(s), French, split


    1. Preheat oven to 350°F.
    2. 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.
    3. Insert ovenproof meat thermometer so tip is centered in thickest part of steak, not resting in fat. Do not add water or cover. Roast in 350°F oven.
    4. 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.)
    5. Carve steak against the grain into thin slices; keep warm.
    6. Combine remaining 1 tablespoon Cajun Seasoning, mayonnaise, lemon zest and juice in medium bowl; mixing thoroughly. Cover and refrigerate at least 10 minutes.
    7. 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