Korean Kimchi Bulgogi Cheesesteak (Printable View)
A delicious fusion sandwich combining Korean bulgogi beef with spicy kimchi and melted cheese on toasted rolls.
# What You 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 - 0.5 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 Steps:
01 - Combine soy sauce, brown sugar, sesame oil, garlic, grated pear, ginger, rice vinegar, and black pepper in a bowl. Add sliced ribeye steak and toss to coat evenly. Marinate for 15-30 minutes at room temperature.
02 - Heat a large skillet over medium-high heat. Add the marinated beef in batches if necessary and cook for 3-4 minutes, stirring frequently, until browned and cooked through. Remove beef from skillet and set aside on a plate.
03 - In the same skillet, add a small amount of oil if needed. Sauté sliced onions and bell peppers for 2-3 minutes until softened and slightly caramelized. Add chopped kimchi and stir-fry for 2 additional minutes until heated through and fragrant.
04 - Return the cooked beef to the skillet with the vegetables and kimchi. Toss everything together and cook for 1-2 minutes until all components are heated through and well combined. Remove from heat.
05 - Preheat your broiler. Slice hoagie rolls in half lengthwise and place cut side up on a baking sheet. Lightly toast under the broiler for 1-2 minutes until golden brown and slightly crispy.
06 - Spoon the bulgogi-kimchi mixture evenly onto the bottom halves of the toasted rolls. Top each sandwich with 2 slices of provolone cheese. Place under the broiler for 1-2 minutes until cheese is completely melted and bubbly.
07 - Top sandwiches with finely sliced scallions and toasted sesame seeds. Spread with gochujang or mayonnaise if desired. Serve immediately while hot and cheese is melted.
# Expert Advice:
01 -
- The tangy kick of fermented kimchi cuts through rich melted cheese in the most incredible way
- Marinated bulgogi beef brings sweet and savory depth that regular cheesesteak meat just cannot match
- Everything comes together in under 40 minutes but tastes like you spent all day planning it
02 -
- Cold beef will not sear properly, so let your sliced ribeye sit at room temperature while it marinates
- Do not crowd the pan when cooking the beef or it will steam instead of developing that gorgeous crust
- Kimchi varies wildly in saltiness, so taste your mixture before adding any extra seasoning
03 -
- Freeze your ribeye for 30 minutes before slicing to get those paper-thin cuts
- Use kitchen shears to snip the cooked beef into smaller pieces right in the pan for easier eating