Want a gourmet tasting lunch that's crazy easy to make? Bite into this Flank Steak & Gorgonzola Sandwich and fall in love. Grilled tender beef, blue cheese crumbles, lettuce, & tomato piled high on horseradish garlic bread is everything!
Why do sandwiches always taste better when someone else makes them? I know you know what I am talking about. All I know is this is the best homemade steak & gorgonzola hoagie you ever had!
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The Why
Why do I need to make this recipe? Here are all the reasons why I cannot get enough of this recipe & why you will love it too.
- Seriously easy to make and beats any restaurant, deli, or togo order.
- Flavorful marinated flank steak is better than roast beef or store-bought sliced luncheon meat.
- Bold flavors like horseradish, garlic, & stinky (yet yummy) blue cheese.
- This recipe is better than all the rest; the key is the horseradish & garlic butter toast.
- Like my recipe for a Mortadella Sandwich, it's great for a summer dinner, hearty lunch, backyard meals, camping, & game day.
This was inspired by my recipe for TERIYAKI FLANK STEAK on this site, and pairs well with a SIMPLE SPINACH SALAD. Ok, now we cook!
Ingredients
This isn't your regular boring white bread & lunchmeat sandwich. This recipe has a combo of simple & fancy ingredients.
Here are the ingredients needed for this sandwich recipe:
- Crusty Sandwich Rolls - large varieties such as sourdough or ciabatta work best for holding all the layers & for making into garlic bread.
- Grilled Flank Steak - buy pre-marinated or season/marinate it yourself before grilling or use leftovers.
- Gorgonzola Cheese - the strong crumbles pair so well with beef; use piccante (hard crumbles) or dolce (creamy spreadable) gorgonzola types.
- Salted Butter - softened so it's easy to spread.
- Garlic - fresh minced cloves for the bread.
- Horseradish - the classic pairing for steak for heat & tons of spicy flavor in the garlic spread.
- Lettuce - fresh leaves of iceberg or romaine are best.
- Tomato - large juicy slices.
See the recipe card for quantities & substitutions/variations.
How to Make Flank Steak & Gorgonzola Sandwiches
Sandwiches are not complicated and this warm beef & cheese sandwich is simple to make. It is all about layering the flavors so here goes.
Here are the easy steps for making this steak & gorgonzola sandwich.
- Prep the Ingredients
- Make the Garlic Bread
- Assemble the Sandwich
See the recipe card for full instructions
1 - Prep the Ingredients
This is a great recipe for leftover flank steak. But if you don't have leftovers, grill your meat to desired doneness; medium I find works best.
Next, prep any other ingredients that need it. Slice and wash the tomatoes, wash and dry the lettuce leaves, bring the butter to room temperature, & crumble up the cheese.
Marinate the flank steak if desired. My keto steak marinade is yummy & has no sugar.
Or simply season with salt & pepper on both sides before grilling.
Preheat the grill to 400°F. It cooks fast and only needs 3-5 minutes per side.
Let it rest on a cutting board for a few minutes before slicing thinly across the grain. Set aside.
2 - Make the Garlic Bread
In a small bowl, mix together the softened butter and grated horseradish. Mince the cloves of garlic & set aside, about 1 clove per sandwich.
If you LOVE lots of garlic, mince up twice the amount & add it directly to the butter mixture. This is how this Italian girl likes it.
Spread the mixture inside of both sides of each roll. Add garlic to one side.
Lightly toast the bread in a toaster oven or under the broiler. The warm garlic bread really elevates this sandwich.
3 - Assemble the Sandwich
Finally time to put all these yummy things together. Customize them for each person's taste - more meat, less cheese, hold the tomato (we have one of those in our family).
Add a layer of steak to the bottom half of the roll.
Next add the gorgonzola cheese over the steak. To the top half add the lettuce.
Stack slices of tomato over the cheese. Add salt & pepper to taste if desired.
Place the top half with the lettuce over the tomatoes. They are now ready.
Hint: You can wrap these sandwiches easily to take on the go. Great for lunch at work, school, for a picnic, or when traveling.
This is one thick sandwich. I had to get up on my step stool to get enough leverage over it to cut it in half.
Enjoy while still warm. Every bite is buttery, beefy, juicy, fresh, & ridiculous.
Top Tips & Equipment
All of these great tips are shared in the recipe card. But these are so good and important they are worth highlighting so you don't miss them.
- Prep all ingredients ahead of time except the garlic bread & store in the refrigerator. Great for meal prepping.
- Toast the bread & assemble just before eating for a warm version or package it up to go & serve cold later.
- Make sure the grill is very hot at 400° so that it sears the outside of the meat to keep the inside juicy & create a yummy crust.
- Cut the steak against the grain to ensure tender slices.
- This recipe uses pure horseradish but you can serve it with a horseradish sauce to dip in as you eat.
FAQ
Did you place the tomatoes in the middle of the sandwich like suggested? If not, the tomatoes can add too much moisture to a sandwich when placed directly on the bread.
If you do not like spicy food, you can omit the horseradish. You can add a bit of dijon mustard instead if you wish to have mild spice without the heat.
A good estimate is 4 ounces for a hoagie size roll. Therefore a pound of sliced meat will make 4 large sandwiches.
Final Notes & Behind the Scenes
Here is my recipe for success - including what I learned, funny stories or bloopers, and more from creating & testing this recipe.
- Use your favorite submarine breads; wheat, white, dutch crunch, seeded, or onion rolls.
- Instead of flank steak, grill London broil or skirt steak.
- Gorgonzola is a cow's milk blue cheese from Italy; try substitutes such as standard blue, Danish blue, roquefort (sheep's milk), or stilton.
- Safeway has a beef & gorgonzola wrap in their deli that we buy for picnics & concert nights. It's had me craving a recipe to make at home.
- I find when my allergies are acting up, extra horseradish seems to clear things up quickly - haha.
- If you love flank steak, try these other Flank Steak Recipes.
Flank Steak & Gorgonzola Sandwich
Equipment
- grill
Ingredients
- 4 Sandwich Rolls Crusty work best: sourdough, ciabatta, etc
- ½ stick salted butter
- 4 cloves garlic minced
- 2 tablespoons horseradish
- 1 pound Grilled Flank Steak leftovers or make fresh
- ½ cup gorgonzola cheese crumbles
- 1 tomato large slices
- 8 leaves iceberg lettuce
- salt & pepper
Instructions
- This recipe is great with leftover flank steak or grill one fresh. Preheat the grill to 400°F and cook it 3-5 minutes per side. It is best to have it reach medium, internal temperature of 140°F.Set aside to rest & then cut on the grain into thin slices.1 pound Grilled Flank Steak
- Prep the tomatoes & lettuce by washing, drying, & cutting. Mince the garlic cloves and set aside.1 tomato, 8 leaves iceberg lettuce
- Make the garlic bread by mixing together the softened butter with horseradish. Spread on both sides of the inside of each roll. Spread garlic on one side of the roll½ stick salted butter, 4 cloves garlic, 2 tablespoons horseradish
- Lightly toast the bread in a toaster oven or under the broiler. The warm garlic bread really elevates this sandwich.
- To the garlic bread roll, add a layer of steak to the bottom half of the roll.
- Next add the gorgonzola cheese over the steak. To the top half add the lettuce.
- Stack slices of tomato over the cheese. Add salt & pepper to taste if desired.
- Place the top half with the lettuce over the tomatoes. Cut in half & enjoy!
Notes
- Enjoy the sandwich when fresh or wrap up & refrigerate for up to 24 hours for best results.
- Great for picnics - place wrapped sandwiches in an air-tight container over ice in an ice chest for best results.
- Try white, wheat, dutch crunch, or onion rolls.
- Use sliced deli roast beef if you are in a rush & don't have time to grill the steak.
- Instead of flank steak use a skirt steak or london broil.
- Use blue cheese, roquefort, or other strong cheese instead of gorgonzola.
- Keep cold & chill if made ahead of time.
- Use leftover steak for a time-saver.
Nutrition
More Grilled Beef Recipes
If you love this recipe, try these similar favorites here on the blog:
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