Korean Kimchi Bulgogi Cheesesteak

The first time I made this fusion sandwich, my Korean-American roommate stood in the kitchen doorway, one eyebrow raised at the sizzling pan of bulgogi beef beside a stack of hoagie rolls. The smell of caramelized soy and ginger was already filling our tiny apartment, mingling with the funky, fermented aroma of kimchi hitting hot oil. When I piled everything together and slid it under the broiler, even the skeptical look faded into pure hunger. That midnight sandwich run became our thing.

Last summer, I made these for a backyard cookout when my friends requested something different from the usual burgers. They vanished faster than anything else on the grill, and I spent the rest of the afternoon fielding text messages about that sandwich recipe. My neighbor still asks when Im making the Korean beef things again.

Ingredients

• Thinly sliced ribeye steak: The marbling melts into the meat as it cooks, creating those gorgeous tender bites that make bulgogi so irresistible
• Soy sauce: This builds the savory foundation and helps the beef develop that beautiful mahogany color during cooking
• Brown sugar: Essential for the characteristic bulgogi sweetness that balances the salty soy and spicy kimchi
• Sesame oil: Just a tablespoon adds that nutty, aromatic Korean flavor that instantly transports you to Seoul
• Garlic and fresh ginger: These aromatics punch up the marinade and perfume the beef as it sizzles in the pan
• Grated pear or apple: The natural enzymes tenderize the meat while adding subtle sweetness that rounds out the bold flavors
• Rice vinegar: A splash cuts through the richness and brightens the entire sandwich
• Chopped kimchi: Well-drained kimchi adds crunch, heat, and that signature fermented tang that makes this sandwich unforgettable
• Yellow onion and bell pepper: These vegetables soften and sweeten as they cook, providing a classic cheesesteak texture
• Scallions: Fresh green onion sprinkled on top adds a crisp, bright finish against the rich melted cheese
• Hoagie rolls: A soft but sturdy roll is crucial to hold everything together without getting soggy
• Provolone cheese: Mild and melty, provolone lets the bold bulgogi and kimchi flavors shine while adding creamy goodness

Instructions

Marinate the beef:

Whisk together the soy sauce, brown sugar, sesame oil, garlic, grated pear, ginger, rice vinegar, and black pepper until the sugar dissolves completely. Toss the sliced ribeye in the marinade and let it sit for at least 15 minutes while you prep the vegetables.

Cook the bulgogi beef:

Heat a large skillet over medium-high heat until it is hot enough to sizzle instantly. Add the marinated beef in batches if needed and cook for 3 to 4 minutes, stirring occasionally, until the beef is browned and cooked through. Remove with tongs and set aside on a plate.

Sauté the vegetables:

In the same skillet, add the onion and bell pepper slices and cook for 2 to 3 minutes until they start to soften. Toss in the chopped kimchi and stir-fry for another 2 minutes until everything is fragrant and heated through.

Combine and heat through:

Return the cooked beef to the pan and toss everything together. Let it cook for 1 to 2 minutes so all the flavors meld together and the mixture is hot throughout.

Toast the rolls:

Turn on your broiler and split the hoagie rolls in half. Place them cut side up on a baking sheet and toast under the broiler for 1 to 2 minutes until golden and lightly crisped.

Assemble and melt the cheese:

Spoon the beef and kimchi mixture evenly onto the toasted rolls. Top each sandwich with 2 slices of provolone cheese and place under the broiler for 1 to 2 minutes until the cheese is melted and bubbling.

Garnish and serve:

Sprinkle the sliced scallions and toasted sesame seeds over the melted cheese. Add a swipe of gochujang or mayonnaise if you like, and serve immediately while the cheese is still hot and gooey.

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My cousin tried these last winter and texted me at midnight to confess she had made them three days in a row. Her husband was apparently obsessed, and she was already planning to serve them at their Super Bowl party. There is something about the combination of flavors that just makes people happy.

Make It Your Own

Mozzzzarella creates an incredible melt that stretches beautifully when you take a bite, while American cheese adds that nostalgic creaminess many cheesesteak purists crave. I have even used pepper jack when I wanted extra heat that complemented the kimchi perfectly.

Perfect Pairings

A cold crisp lager cuts through the rich beef and cheese while refreshing your palate between bites. On the other end of the spectrum, an iced green tea provides a clean, grassy contrast that balances the spicy kimchi and salty beef surprisingly well.

Timing And Prep Tips

Slice your beef while it is partially frozen because the firm texture makes paper-thin cuts much easier to achieve. You can also marinate the beef overnight in the refrigerator for deeper flavor that develops beautifully.

• Mix up a double batch of the bulgogi marinade and keep it in a jar for quick weeknight meals
• Pre-chop your vegetables the night before so this sandwich comes together in minutes
• If your rolls are stale, give them a quick steam in the microwave before toasting under the broiler

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Every time I serve these at a gathering, at least one person tells me it was the best sandwich they have ever had.

Recipe FAQs

→ What cut of beef works best?

Thinly sliced ribeye is ideal for tenderness and quick cooking that absorbs marinade flavors well.

→ Can I adjust the spice level?

Yes, adding more gochujang or fresh chilies increases the heat, while omitting them softens the spice.

→ What cheese options are suitable?

Provolone is traditional, but mozzarella or American cheese provide a milder, creamy alternative.

→ How should kimchi be prepared?

Drain kimchi well and chop finely to prevent sogginess and ensure even flavor distribution.

→ Can I substitute the bread?

Hoagie rolls or soft baguettes both work, as long as they toast lightly without becoming too firm.