Korean Kimchi Bulgogi Cheesesteak

The smell of caramelizing soy sauce and sesame oil hit me before I even turned around. My Korean neighbor had invited me over for what she called bulgogi tacos, and my kitchen hasn't been the same since. That afternoon sparked an obsession with Korean flavors that eventually led to this sandwich, a perfect collision of two comfort food worlds.

I first made these for a Super Bowl party, skeptical about combining Korean flavors with such an American classic. My friends demolished them before the first quarter even ended, and now they request them for every gathering. There is something magical about how the spicy fermented cabbage plays with the mild provolone.

Ingredients

• 500 g (1.1 lbs) ribeye steak, thinly sliced: Ribeye has the perfect fat content for staying juicy, but you can ask your butcher to slice it paper-thin or pop it in the freezer for 20 minutes to make slicing easier at home
• 2 tbsp soy sauce: This is the backbone of the marinade, providing that deep umami foundation that makes bulgogi so addictive
• 1 tbsp brown sugar: The sugar caramelizes beautifully when the beef hits the hot pan, creating those gorgeous browned edges
• 1 tbsp sesame oil: Toasted sesame oil adds a nutty aroma that instantly signals Korean cuisine, so do not skip this
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here, as jarred minced garlic lacks the punch needed for such a quick-cooking dish
• 1 tbsp grated pear (or apple):strong> The fruit contains enzymes that naturally tenderize the meat while adding subtle sweetness
• 1 tsp fresh ginger, grated: Peel it with a spoon and grate it finely to avoid any fibrous bits in your sandwich
• 1 cup Napa cabbage kimchi, chopped and well-drained: Squeeze out excess liquid before adding to the pan, otherwise your bread will get soggy
• 4 hoagie rolls or soft baguettes: Look for rolls with a soft interior but enough structure to hold the generous filling
• 8 slices provolone cheese: Provolone melts beautifully and has a mild flavor that lets the bold beef and kimchi shine

Instructions

Marinate the beef:

Whisk together soy sauce, brown sugar, sesame oil, garlic, grated pear, ginger, rice vinegar, and pepper in a bowl. Add the sliced ribeye and toss until every piece is coated. Let it sit for at least 15 minutes while you prep your vegetables.

Cook the beef to perfection:

Heat your largest skillet over medium-high heat until it is smoking hot. Add the beef in a single layer and cook for 3-4 minutes, letting it develop a nice sear before flipping. Remove the beef and set it aside on a plate.

Sauté the vegetables:

In the same pan, add a splash of oil if needed and cook the onions and bell peppers for 2-3 minutes until they start to soften. Toss in the chopped kimchi and stir-fry for another 2 minutes until everything is fragrant.

Combine and heat through:

Return the cooked beef to the skillet and toss everything together. Let it heat through for 1-2 minutes so the flavors meld, then remove from heat.

Toast the rolls:

Preheat your broiler on high. Slice the hoagie rolls in half and place them cut-side up on a baking sheet. Toast for 1-2 minutes until golden and crispy.

Assemble and melt the cheese:

Pile the beef and kimchi mixture onto the bottom halves of the toasted rolls. Top each sandwich with 2 slices of provolone and broil for 1-2 minutes until the cheese is bubbling and starting to brown.

Garnish and serve:

Sprinkle scallions and sesame seeds over the melted cheese. Add a spread of gochujang or mayonnaise if you like, then close the sandwiches and serve immediately while they are hot.

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My husband, who is traditionally a purist about his cheesesteaks, took one bite and declared this better than anything he has ever had in Philadelphia. Now whenever kimchi appears in our refrigerator, he immediately asks if we are having these sandwiches for dinner.

The Bread Matters

After testing multiple bread options, I have learned that slightly softer hoagie rolls work best because they yield to the generous filling without becoming tough. A baguette can be too hard and cut the roof of your mouth, while overly soft buns will collapse under the weight of the beef and cheese.

Make It Your Way

One of my favorite discoveries was swapping gochujang-spiked mayonnaise for plain mayo. Just whisk a tablespoon of gochujang into your mayonnaise for a creamy, spicy spread that ties everything together. You can also use pepper jack cheese instead of provolone if you want extra heat.

Perfect Pairings

These sandwiches are rich and bold, so they pair beautifully with something crisp and refreshing. An ice-cold lager cuts through the fat, while iced green tea provides a clean contrast to the spicy beef.

• A simple cucumber salad dressed with rice vinegar helps cool your palate
• Crispy sweet potato fries on the side make this a complete meal
• Pickled daikon radish adds another layer of bright acidity

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There is something deeply satisfying about watching friends take that first skeptical bite and then immediately reach for a second sandwich. Hope this becomes a staple in your home too.