Roll with homemade bread, beef stake slices and sweet Gorgonzola sauce

Start preparing the gorgonzola sauce. In a pan, heat the gorgonzola with the cream.
Cook over low heat until the mixture is dense.
Season with salt and pepper and set aside.
Heat a non-stick pan with a drizzle of evo oil and cook the meat 2 minutes per side.
Season with salt and pepper.
Transfer to a cutting board and slice (not too thin).
Start composing the roll.
Put a toasted slice of bread on a plate, add the cut yellow cherry tomatoes, the sliced beef steak and pour the gorgonzola sauce.
Garnish with fresh herbs and close the roll with another slice of bread.

Whole wheat orecchiette with Gorgonzola, broccoli, semi-dried cherry tomatoes, hazelnuts