Korean Kimchi Bulgogi Cheesesteak (Printable Version)
Tender marinated bulgogi, spicy kimchi, and melted provolone combine on toasted rolls for a bold sandwich.
# Ingredient List:
→ Bulgogi Beef Marinade
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 and 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 and Bread
14 - 4 hoagie rolls or soft baguettes, split
15 - 8 slices provolone cheese
→ Garnishes
16 - 1 tbsp toasted sesame seeds
17 - 1 tbsp gochujang Korean chili paste
18 - 1 tbsp mayonnaise
# Directions:
01 - Whisk together soy sauce, brown sugar, sesame oil, garlic, grated pear, ginger, rice vinegar, and black pepper in a mixing bowl. Add sliced ribeye steak, ensuring even coating. Marinate for 15 to 30 minutes at room temperature.
02 - Heat a large skillet over medium-high heat. Add marinated beef slices, spreading evenly to prevent overcrowding. Cook for 3 to 4 minutes, stirring occasionally, until meat is browned and cooked through. Transfer beef to a plate and set aside.
03 - Return skillet to heat. Add a small amount of oil if necessary. Sauté sliced onions and bell peppers for 2 to 3 minutes until softened and slightly caramelized. Add chopped kimchi and continue stir-frying for 2 minutes until heated through and fragrant.
04 - Return cooked beef to the skillet. Toss beef with vegetables and kimchi mixture, stirring constantly for 1 to 2 minutes until all components are heated through and well combined. Remove from heat.
05 - Preheat broiler. Slice hoagie rolls in half lengthwise. Place rolls cut side up on a baking sheet. Toast under broiler for 1 to 2 minutes until lightly golden and crispy, watching carefully to prevent burning.
06 - Spoon bulgogi-kimchi mixture evenly onto the bottom halves of toasted rolls. Top each sandwich with 2 slices of provolone cheese. Place under broiler for 1 to 2 minutes until cheese is completely melted and bubbly.
07 - Sprinkle sliced scallions and toasted sesame seeds over melted cheese. Add a dollop of gochujang or mayonnaise if desired. Close sandwiches with top halves and serve immediately while hot.
# Expert Tips:
01 -
- The combination of sweet-savory bulgogi and tangy kimchi creates layers of flavor that a classic cheesesteak could never achieve alone
- Melting provolone over the hot beef and kimchi mixture brings everything together into an incredibly satisfying handheld meal
02 -
- Drain the kimchi really well before adding it to the skillet, or your sandwich will end up soggy
- Watch the rolls carefully under the broiler because they can go from golden to burnt in seconds
03 -
- Cook the beef in two batches if your skillet is crowded so it sears properly instead of steaming
- Let the assembled sandwiches rest for 2 minutes before eating so the cheese sets slightly