Open Face Foccacia Steak Sandwiches with Gorgonzola

This is a variation on a recipe I found in Bobby Flay's Grill It! (Link to Book on Amazon) which used provolone cheese to make an open face steak sandwich.  The recipe below has some variation options that will change its nutritional value and its taste but nonetheless can be mixed and matched for flavor. 

Ingredients: 
Foccacia Bread (Small portion)
1/2 Tsp Active Dry Yeast
1/2 Cup of Warm Water (100 Degrees F)
1/2 Cup White Flour
1/4 Cup Whole Wheat Flour
1 Tbsp Vegetable Oil (Can Substitute Safeflower oil for health value, equal in WW Points Plus Value though)
1/4 Tsp Sugar
1/2 Tsp Kosher Salt
* Olive Oil (spray)
* Italian Seasoning (dry and crushed via Mortar & Pestle) 
* Sea Salt

Sandwiches
8 oz Flank Steak or London Broil
1 oz (28 g) of Gorgonzola Cheese
2 oz Simple and Tasty Barbecue Sauce
1 Small Red Onion 
* Paprika
* Kosher Salt
* Black Pepper

Preparation: 
In a bowl mix together the yeast and water and whisk together vigorously until bubbles form. Add flour, salt, sugar, and oil and knead dough into a ball. Dough should not be sticky so if need be use a small portion of additional flour (less than 1/4 cup) to dry it out.  Place in a slightly greased container (use olive oil spray) covered in a warm place for approximately 30 minutes until dough has risen. 

Preheat oven to 450 degrees F and remove dough from container. Spread dough on a stoneware baking dish or a pizza stone into a rectangular shape.  Spray with olive oil spray, season with Italian Seasonings and a pinch of sea salt.  Bake bread in oven for approximately 10 minutes, cover bread with Gorgonzola cheese and continue baking for another 5 - 7 minutes until bread is browned and cheese has melted. 

Slice onion into small slivers and saute with a small amount of olive oil spray and a pinch of kosher salt and pepper until translucent and softened.  

Season beef with salt, pepper and paprika and place on hot grill or griddle rotating once per side and flipping until desired doneness has been reached.  Remove from heat and let rest on a cutting board tented under some aluminum foil for about 5 minutes. 

Cut Foccacia bread into slices approximately 2 inches wide and 4 inches long.  Slice beef into 1/8" thick slices and place onion on bread and cover with beef.  

Serving: 
Drizzle with barbecue sauce and/or keep some on the side for dipping. 
Recommended to serve with salad. 

Nutrition Information: 
As is with the Gorgonzola cheese, this is a 14 point meal per serving (recommended 2 servings)
Substitute Gorgonzola cheese with mozzarella (fresh or part skim) and reduce this to a 12 point meal.