Korean Kimchi Bulgogi Cheesesteak (Printer-Friendly)
Tender bulgogi beef meets spicy kimchi and provolone in a toasted sandwich for a flavorful fusion.
# What You'll Need:
→ Bulgogi Beef
01 - 1.1 lbs ribeye steak, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon brown sugar
04 - 1 tablespoon sesame oil
05 - 2 cloves garlic, minced
06 - 1 tablespoon grated pear or apple
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon rice vinegar
09 - ½ teaspoon 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 tablespoon toasted sesame seeds
17 - 1 tablespoon gochujang (Korean chili paste), optional
18 - 1 tablespoon mayonnaise, optional
# How to Make It:
01 - Whisk together soy sauce, brown sugar, sesame oil, garlic, pear, ginger, rice vinegar, and black pepper in a bowl. Add sliced ribeye and coat thoroughly. Let marinate for 15-30 minutes at room temperature.
02 - Heat a large skillet over medium-high heat. Add marinated beef and stir-fry for 3-4 minutes until browned and cooked through. Transfer beef to a plate and set aside.
03 - Return skillet to heat. Add a drizzle of oil if needed. Sauté onions and bell peppers for 2-3 minutes until softened. Add chopped kimchi and stir-fry for 2 additional minutes.
04 - Return cooked beef to skillet. Toss everything together and heat through for 1-2 minutes until flavors meld. Remove from heat.
05 - Preheat broiler. Slice hoagie rolls in half and arrange cut side up on baking sheet. Toast under broiler for 1-2 minutes until lightly golden.
06 - Spoon bulgogi-kimchi mixture evenly onto toasted rolls. Top each sandwich with 2 provolone slices. Return to broiler for 1-2 minutes until cheese is melted and bubbly.
07 - Sprinkle scallions and sesame seeds over sandwiches. Add gochujang or mayonnaise if desired. Serve immediately while hot and cheesy.
# Expert Advice:
01 -
- The way sweet bulgogi marinade meets tangy kimchi creates layers of flavor you cannot get from a classic cheesesteak
- Melty provolone ties everything together into the kind of messy, gooey sandwich that makes people pause mid bite
02 -
- Freezing the ribeye for 20 minutes makes it so much easier to slice thin
- Pat your kimchi dry with paper towels to prevent soggy bread
- Work quickly once the beef hits the pan so it stays tender
03 -
- Cook the beef in two batches to avoid overcrowding the pan
- Let the assembled sandwiches rest for 1 minute before cutting