Southwestern Steak Po' Boy Recipe

Name: Southwestern Steak Po' Boy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/4 cup Emeril's Southwestern Spice, recipe follows; 1 flank steak, about 2 pounds; 1 large loaf of French bread; 1/4 cup Creole mustard; 1 poblano pepper, roasted, peeled and seeded; 6 tomatillos, roasted; 1 bunch green onions, roasted; 1 head of garlic, roasted; 1 beef steak tomato, quartered; Juice of 2 limes; 1 tablespoon minced garlic; 6 corn tortillas, cut into thin strips; 2 cups guacamole; 1/2 cup cilantro creme fraiche; 2 tablespoons chili powder; 2 teaspoons ground cumin; 2 tablespoons paprika; 1 teaspoon black pepper; 1 tablespoon ground coriander; 1 teaspoon cayenne pepper; 1 tablespoon garlic powder; 1 teaspoon crushed red pepper; 1 tablespoon salt; 1 tablespoon dried oregano; 2 tablespoons chili powder; 2 teaspoons ground cumin; 2 tablespoons paprika; 1 teaspoon black pepper; 1 tablespoon ground coriander

Servings: persons

1/2 cup olive oil
1/4 cup Emeril's Southwestern Spice, recipe follows
1 flank steak, about 2 pounds
1 large loaf of French bread
1/4 cup Creole mustard
1 poblano pepper, roasted, peeled and seeded
6 tomatillos, roasted
1 bunch green onions, roasted
1 head of garlic, roasted
1 beef steak tomato, quartered
Juice of 2 limes
1 tablespoon minced garlic
6 corn tortillas, cut into thin strips
2 cups guacamole
1/2 cup cilantro creme fraiche
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

1
Combine all ingredients thoroughly.
2
Preheat the fryer.
3
Preheat the grill.
4
In a mixing bowl, whisk the olive oil and Southwest Spice together, forming a paste.
5
Rub the entire steak with the rub and place in a glass pan large enough for the steak and cover with plastic wrap.
6
Place the steak in the refrigerator and marinate for at least 4 hours (overnight is best).
7
Remove from the refrigerator and place on the grill.
8
Cook for 3 to 4 minutes on each side for medium-rare.
9
Remove the steak from the grill and slice into thin slices.
10
Split the bread in 1/2 and smear both cut sides of the bread with the Creole mustard.
11
In a food processor, puree the poblano, tomatillos, onions, and garlic, pulse until fully incorporated.
12
Do not puree the mixture until smooth.
13
Add the tomato, lime juice, and minced garlic and pulse until incorporated.
14
Season the salsa with salt and pepper.
15
Fry the tortilla strips in the oil until golden brown, about 2 minutes.
16
Remove from the strips from the oil and drain on a paper-lined plate.
17
Season the strips with salt and pepper.
18
Start building the sandwich by mounding the steak on one side of the bread.
19
Top the steak with spoonfuls of the salsa.
20
Spoon the guacamole over the salsa.
21
Drizzle the cilantro creme fraiche over the guacamole.
22
Place the fried tortilla stripes on top of the guacamole.
23
Top the sandwich with the other 1/2 of the bread.
24
Combine all ingredients thoroughly.

899

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: 1/2 cup olive oil, 1/4 cup Emeril's Southwestern Spice, recipe follows, 1 flank steak, about 2 pounds, 1 large loaf of French bread, and more.

Yes, Southwestern Steak Po' Boy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Steak Po' Boy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions