In a bowl, combine soy sauce, Worcestershire sauce, olive oil, minced garlic, dried thyme, salt, and pepper. Stir well to create a marinade.

Place the steak tips in a ziplock bag and pour the marinade over them. Seal the bag and gently massage the marinade into the steak tips. Refrigerate for at least 30 minutes, but ideally marinate overnight for maximum flavor.

Preheat your grill or skillet over medium-high heat.

Remove the steak tips from the marinade, letting any excess marinade drip off. Discard the marinade.

Cook the steak tips for about 4-5 minutes per side, or until desired doneness. For medium-rare, aim for an internal temperature of around 135°F.

Once cooked, remove the steak tips from the heat and let them rest for a few minutes. Then, slice them into thin strips.

Lightly toast the baguette slices on grill or under the broiler for a few minutes until they are slightly crispy.

Assemble baguette by layering the sliced steak tips onto the bottom half of the baguette. Add desired toppings, such as lettuce, tomatoes, and caramelized onions.

Place the top half of the baguette on the sandwich and press it gently to secure the fillings.

Slice the baguette into individual portions and serve immediately. Enjoy!