Korean Kimchi Bulgogi Cheesesteak (Printable version)
Tender bulgogi beef and spicy kimchi combine with melted cheese in a toasted sandwich roll.
# Ingredient List:
→ 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
# How to Make It:
01 - In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, pear, ginger, rice vinegar, and black pepper. Add sliced ribeye 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 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.
05 - Preheat your broiler. Slice hoagie rolls and lightly toast under the broiler, cut side up, for 1–2 minutes.
06 - Spoon the bulgogi-kimchi mixture evenly onto the rolls. Top each with 2 slices of provolone cheese. Place sandwiches under the broiler for 1–2 minutes until cheese is melted and bubbly.
07 - Garnish with scallions and sesame seeds. Add gochujang or mayonnaise if desired. Serve hot.
# Expert Suggestions:
01 -
- The fusion of tender Korean marinated beef with classic cheesesteak vibes creates something completely new yet comfortingly familiar
- These sandwiches come together in about 35 minutes but taste like they came from a restaurant that really understands bold flavors
02 -
- Slicing the beef against the grain and keeping it thin is non-negotiable for that authentic tender texture that distinguishes great bulgogi
- Draining the kimchi well before cooking prevents your perfectly toasted roll from becoming a sad soggy situation halfway through eating
03 -
- Freeze the ribeye for 20 minutes before slicing and you will get paper-thin strips without needing professional knife skills
- The grated fruit in the marinade is absolutely worth the extra step and gives the beef that signature tender texture