Korean Kimchi Bulgogi Cheesesteak (Printable)
Fusion sandwich featuring marinated beef, fermented kimchi, and melted cheese on toasted bread.
# Ingredient List:
→ 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
# Steps:
01 - Combine soy sauce, brown sugar, sesame oil, garlic, pear, ginger, rice vinegar, and black pepper in a bowl. 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 Tips:
01 -
- The sweet savory beef meets spicy tangy kimchi in ways that make your taste buds do a happy dance
- It comes together in 35 minutes but tastes like something you'd wait in line for at a fusion food truck
02 -
- Draining the kimchi thoroughly is non-negotiable unless you want a soggy sandwich situation
- Letting the beef get a proper sear in the hot pan creates those crispy bits that make this special
03 -
- Freeze the ribeye for 30 minutes before slicing. It'll cut paper-thin with almost no effort.
- Toast the rolls until they're genuinely crisp. That crunch against the tender beef is what makes each bite incredible.