The Steak and Gorgonzola Melt

The Steak and Gorgonzola Melt

This one will take you strait to flavor town. Juicy Angus tri-tip topped with Gorgonzola crumbles, sandwiched between a La Brea Bakery French Demi Baguette, this submarine will leave you feeling more than satisfied.


  • 1 lbs. Grilled Angus Tri Tip (4 ounces per sandwich)
  • ½ oz Gorgonzola, Crumbled
  • 1 Large Red Onion
  • 1 Tbsp. Olive Oil
  • Salt and Pepper to taste
  • Demi French Baguette


  1. Season and grill the beef to the desired doneness and allow to rest before slicing.
  2. With a serrated knife, cut each demi baguette in half, lengthwise; lightly toast. Arrange bottom halves for assembly.
  3. Slice the beef and divide the grilled onions among the four sandwiches. Sprinkle the crumbled Gorgonzola over the beef. Finish with the remaining slice of bread and serve.
  4. For the Onions: Preheat the grill or a grill pan. Peel the onion and slice it into 1/3-inch thick rounds. Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side. Season with salt and pepper, to taste.