Korean Kimchi Bulgogi Cheesesteak

The first time I bit into this kimchi bulgogi cheesesteak, my kitchen smelled like sesame and caramelized onions. My roommate walked in, eyes wide, demanding to know what kind of magic was happening on the stove. That afternoon of experimental fusion cooking turned into a regular craving.

Last summer I made these for a backyard cookout, skeptical about how my traditionally minded family would react. My uncle, who insists cheesesteaks should only exist in Philadelphia, went back for seconds. The plates were empty before I could even sit down.

Ingredients

• Ribeye steak (500 g): Thinly slice it yourself against the grain for that melt in your mouth texture, or ask your butcher to do it.
• Soy sauce (2 tbsp): The salty backbone of the bulgogi marinade, use a quality brand for deeper flavor.
• Brown sugar (1 tbsp): Caramelizes beautifully when the beef hits the hot pan, creating those irresistible crispy edges.
• Sesame oil (1 tbsp): Toasted sesame oil adds that signature Korean aroma, a little goes a long way.
• Fresh garlic (2 cloves): Minced fine so it distributes evenly through the marinade without overwhelming.
• Grated pear (1 tbsp): The secret enzyme that tenderizes the meat, apple works in a pinch.
• Fresh ginger (1 tsp): Grated fresh gives a bright zing that powder just cannot replicate.
• Rice vinegar (1 tbsp): Cuts through the rich beef and cheese with subtle acidity.
• Napa cabbage kimchi (1 cup): Well drained is key, excess water makes the bread soggy.
• Yellow onion (1 small): Thinly sliced, these sweeten as they cook and balance the spicy kimchi.
• Green bell pepper (1): Adds crunch and a fresh vegetal note to the rich meat.
• Scallions (2): Finely sliced for a fresh oniony garnish that cuts through the cheese.
• Hoagie rolls (4): Soft but sturdy enough to hold everything together without falling apart.
• Provolone cheese (8 slices): Mels beautifully and has just enough mild flavor to let the beef star.
• Toasted sesame seeds (1 tbsp): For that restaurant style finish and extra nutty crunch.
• Gochujang (1 tbsp): Optional, but recommended if you love that extra kick of Korean chili heat.

Instructions

Marinate the beef:

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

Sear the beef:

Heat a large skillet over medium high heat until it is smoking slightly. Add the beef in batches if needed, cooking for 3 to 4 minutes until browned and caramelized, then remove and set aside on a plate.

Cook the vegetables:

In the same hot skillet, toss in the onions and bell peppers. Sauté for 2 to 3 minutes until they start to soften and pick up some color from the beef juices.

Add the kimchi:

Throw in the chopped kimchi and stir fry for another 2 minutes until it is heated through and starting to get a little crispy in spots.

Combine everything:

Add the cooked beef back into the skillet and toss everything together. Let it heat through for 1 to 2 minutes so all the flavors can meld.

Toast the bread:

Preheat your broiler while the meat cooks. Split the hoagie rolls and place them cut side up on a baking sheet, then toast under the broiler for 1 to 2 minutes until golden.

Assemble and melt:

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

Garnish and serve:

Sprinkle with scallions and sesame seeds. Add a swipe of gochujang or mayo if you want, and serve immediately while the cheese is still molten.

Save

My friend who claims to hate spicy food took one bite and asked for the recipe. She texted me the next day saying she made it for dinner and her husband, usually a plain cheese sandwich guy, declared it the best thing she has ever cooked.

Bread Matters More Than You Think

After trying everything from ciabatta to baguettes, I learned that a soft hoagie roll with a thin crust works best. Too crusty and the roof of your mouth suffers, too soft and the juices soak right through. The perfect roll holds its structure while yielding to each bite.

The Pear Trick

That grated pear in the marinade is not just for sweetness. It contains enzymes that break down the proteins in the meat, making even budget beef taste like prime rib. I skipped it once during a hurried weeknight dinner and could absolutely tell the difference in texture.

Make It Your Way

One of the best things about this recipe is how forgiving it is. I have made it with sliced chicken breast for a lighter version and with portobello mushrooms for a vegetarian friend. The key is keeping that kimchi and cheese combo intact, that is where the magic happens.

• Leftover filling works beautifully over rice for lunch the next day.
• Double the kimchi if you love extra fermented tang.
• A fried egg on top turns this into breakfast heaven.

Save

There is something deeply satisfying about watching friends take that first skeptical bite and watching their faces light up. This sandwich has a way of turning any ordinary Tuesday dinner into something worth talking about.

Recipe Questions & Answers

→ Can I use different cuts of beef for this dish?

Yes, ribeye works best for tenderness, but you can substitute with sirloin, flank steak, or even ground beef. Just adjust cooking times accordingly. The key is to slice thinly against the grain for maximum tenderness.

→ What's the best cheese to use?

Provolone melts beautifully and has a mild flavor that complements the bulgogi. You can also use mozzarella, American cheese, or even pepper jack for extra spice. The cheese should melt well and not overpower the other flavors.

→ How spicy is this sandwich?

The spice level depends on your kimchi and whether you add gochujang. Traditional kimchi has a moderate spice, but you can control heat by choosing milder kimchi or adding fresh chilies. Start with a small amount of gochujang and adjust to your preference.

→ Can I make this vegetarian?

Absolutely! Substitute the beef with extra-firm tofu, mushrooms, or even tempeh. Marinate and cook them the same way. You might want to reduce cooking time slightly as vegetables cook faster than meat.

→ What bread works best?

Hoagie rolls are traditional, but soft baguettes, sub rolls, or even brioche buns work well. The key is to use a sturdy bread that can hold the generous filling without falling apart when toasted.