Korean Kimchi Bulgogi Cheesesteak (Print Version)
Tender bulgogi beef, spicy kimchi, and melty cheese create this bold Korean-American fusion sandwich on toasted rolls.
# What You Need:
→ Bulgogi Beef
01 - 1.1 lbs ribeye steak, thinly sliced
02 - 2 tbsp soy sauce
03 - 1 tbsp brown sugar
04 - 1 tbsp sesame oil
05 - 2 cloves garlic, minced
06 - 1 tbsp grated pear or apple
07 - 1 tsp fresh ginger, grated
08 - 1 tbsp rice vinegar
09 - 0.5 tsp freshly ground black pepper
→ Vegetables & Kimchi
10 - 1 cup Napa cabbage kimchi, chopped and well-drained
11 - 1 small yellow onion, thinly sliced
12 - 1 green bell pepper, thinly sliced
13 - 2 scallions, finely sliced
→ Cheese & Bread
14 - 4 hoagie rolls or soft baguettes, split
15 - 8 slices provolone cheese
→ Garnish & Optional
16 - 1 tbsp toasted sesame seeds
17 - 1 tbsp gochujang (Korean chili paste), optional
18 - 1 tbsp mayonnaise, optional
# Directions:
01 - Combine soy sauce, brown sugar, sesame oil, garlic, grated pear, ginger, rice vinegar, and black pepper in a bowl. Add sliced ribeye steak and marinate for 15-30 minutes.
02 - Heat a large skillet over medium-high heat. Add the marinated beef and cook for 3-4 minutes until browned and cooked through. Remove beef from skillet and set aside.
03 - In the same skillet, add a little oil if needed. Sauté onions and bell peppers for 2-3 minutes until softened. Add chopped kimchi and stir-fry for 2 more minutes.
04 - Return the cooked beef to the pan. Toss everything together and heat through for 1-2 minutes until well combined and hot.
05 - Preheat your broiler. Slice hoagie rolls in half and lightly toast under the broiler, cut side up, for 1-2 minutes until golden.
06 - Spoon the bulgogi-kimchi mixture evenly onto the toasted rolls. Top each sandwich with 2 slices of provolone cheese. Place under the broiler for 1-2 minutes until cheese is melted and bubbly.
07 - Sprinkle with scallions and sesame seeds. Add gochujang or mayonnaise if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The marinade transforms ordinary beef into something impossibly tender and flavorful in just 15 minutes
- Kimchi brings the perfect acidic crunch to cut through rich, melty cheese
02 -
- Well-drained kimchi is the secret to a sandwich that holds together, so squeeze it firmly before cooking
- Broiling the assembled sandwich creates that restaurant-style cheese blanket that keeps everything in place
03 -
- Freezing the ribeye for 20 minutes makes it effortless to slice thin at home
- Double the marinade and beef for meal prep, as it keeps beautifully in the refrigerator for 3 days