Korean Kimchi Bulgogi Cheesesteak (Printable)
Fusion sandwich combining Korean bulgogi beef with spicy kimchi and melted cheese on toasted rolls.
# 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
# How to Make It:
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 thoroughly. Let marinate for 15–30 minutes at room temperature.
02 - Heat a large skillet over medium-high heat. Add marinated beef in a single layer and cook for 3–4 minutes, stirring occasionally, until browned and cooked through. Transfer beef to a plate and set aside.
03 - Add a small amount of oil to the same skillet if needed. Sauté onions and bell peppers for 2–3 minutes until softened and slightly caramelized. Add chopped kimchi and stir-fry for 2 minutes until heated through and fragrant.
04 - Return the cooked beef to the skillet. Toss everything together and cook for 1–2 minutes until the mixture is uniformly heated and flavors are melded. Remove from heat.
05 - Preheat your broiler. Slice hoagie rolls in half lengthwise and place cut-side up on a baking sheet. Toast under the broiler for 1–2 minutes until lightly golden and crispy.
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 cheese is completely melted and bubbly.
07 - Sprinkle sliced scallions and toasted sesame seeds over the tops. Serve with gochujang or mayonnaise on the side if desired. Enjoy immediately while hot.
# Expert Advice:
01 -
- The sweet and salty beef plays perfectly with kimchis tangy crunch
- Melty provolone bridges Korean and American flavors like they were always meant to be together
02 -
- Dont skip draining the kimchi thoroughly or your bread will turn into a soggy mess before you even take a bite
- Watch the rolls under the broiler like a hawk, they go from perfectly toasted to burned in seconds
03 -
- Freeze the ribeye for 30 minutes before slicing, it will cut more cleanly and you can get it paper-thin
- Warm your kimchi slightly in the pan before adding the beef back in, it mellow the raw edge