Korean Kimchi Bulgogi Cheesesteak (Printer-friendly)
Fusion sandwich featuring bulgogi beef, kimchi, and melted cheese on toasted rolls with Korean-American flavors.
# What You'll 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 - ½ 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 - Whisk together soy sauce, brown sugar, sesame oil, garlic, grated pear, ginger, rice vinegar, and black pepper in a bowl. Add sliced ribeye and toss to coat. Let marinate for 15–30 minutes at room temperature.
02 - Heat a large skillet over medium-high heat. Add the marinated beef in batches and cook for 3–4 minutes, stirring frequently, until browned and cooked through. Transfer beef to a plate and set aside.
03 - In the same skillet, add a drizzle of oil if needed. Sauté sliced onions and bell peppers for 2–3 minutes until softened. Add chopped kimchi and stir-fry for 2 more minutes until fragrant.
04 - Return the cooked beef to the skillet. Toss everything together and cook for 1–2 minutes until the mixture is heated through and well combined.
05 - Preheat your broiler. Split the hoagie rolls open and place cut side up on a baking sheet. Toast under the broiler for 1–2 minutes until lightly golden.
06 - Divide the bulgogi-kimchi mixture evenly among the toasted rolls. Top each sandwich with 2 slices of provolone cheese. Return to the broiler for 1–2 minutes until the cheese is melted and bubbly.
07 - Sprinkle sliced scallions and toasted sesame seeds over the sandwiches. Serve immediately with gochujang or mayonnaise on the side if desired.
# Expert Advice:
01 -
- The tender marinated beef soaks up every Korean spice, making each bite impossibly juicy.
- Melty provolone tames the kimchi heat just enough to let those tangy fermented flavors shine.
- Ready in 35 minutes but tastes like something youd wait hours for at a fusion restaurant.
02 -
- Drain the kimchi thoroughly, otherwise the bread will get soggy before you even take a bite.
- Do not overcrowd the pan when searing the beef or it will steam instead of getting that nice brown crust.
03 -
- Freeze the beef for 20 minutes before slicing, it becomes firm and incredibly easy to cut paper thin.
- Let the assembled sandwiches rest for 2 minutes before eating so the cheese sets slightly and does not slide out.