Korean Kimchi Bulgogi Cheesesteak

The idea came from a late-night craving crash between two very different food worlds. I had leftover bulgogi from Tuesday and kimchi that was getting perfectly funky in the back of the fridge. My friend walked in, saw the ingredients on the counter, and said something that changed my kitchen forever. We ate standing up, napkins flying, and haven't looked back since.

Game night at my place has become permanently requesting these sandwiches. Last month my brother took one bite and actually went silent for thirty seconds. Now he texts me every few days asking if I'm making them again. The way the cheese melts into the kimchi juices creates this sauce that drips down your arm in the best possible way.

Ingredients

• Ribeye steak: Thinly slicing against the grain makes all the difference for tenderness, and the marbling keeps everything juicy
• Soy sauce and brown sugar: This classic combination creates that gorgeous caramelized exterior we're chasing
• Sesame oil: Just a tablespoon adds that unmistakable Korean aroma that makes your whole kitchen smell amazing
• Pear or apple: The natural enzymes tenderize the meat while adding subtle sweetness
• Fresh ginger: Grating it releases more flavor than chopping, and it brings that gentle heat
• Well-drained kimchi: Squeeze out excess liquid so your rolls don't get soggy, but keep enough for flavor
• Provolone cheese: It melts beautifully and has enough mild flavor to let the beef shine through
• Hoagie rolls: Look for rolls with a soft interior but sturdy enough to hold all those juices

Instructions

Marinate the beef:

Whisk together your soy sauce, brown sugar, sesame oil, garlic, grated pear, ginger, rice vinegar, and black pepper until the sugar dissolves completely. Add your sliced ribeye and let it soak up all those flavors for at least 15 minutes, though 30 gives you even better results.

Sear the beef:

Get your skillet screaming hot over medium-high heat, then add the beef in batches if needed. Cook for 3-4 minutes until browned and cooked through, then remove and set aside on a plate.

Cook the vegetables:

In that same skillet, sauté your onions and bell peppers for 2-3 minutes until they start to soften. Add the chopped kimchi and stir-fry for 2 more minutes until everything is fragrant and starting to caramelize.

Bring it all together:

Return the cooked beef to the pan and toss everything together. Heat through for 1-2 minutes so all those flavors can mingle and get friendly with each other.

Toast the rolls:

Crank on your broiler and slice the hoagie rolls in half. Place them cut-side up under the broiler for 1-2 minutes until golden and crispy.

Melt the cheese:

Pile that beautiful beef and kimchi mixture onto the toasted rolls. Top each sandwich with two provolone slices and broil for another 1-2 minutes until the cheese is bubbling and starting to brown.

Finish and serve:

Scatter those scallions and sesame seeds over the top. Add a swipe of gochujang or mayo if you're feeling extra today, and serve immediately while everything's still hot and melty.

Save

These sandwiches have become my go-to for hungry crowds after long days. Something about the combination creates this comfort food that hits every single craving button at once. I've seen self-proclaimed picky eaters convert after one bite.

Making It Your Own

Swap provolone for mozzarella if you want something milder, or go bold with pepper jack for extra heat. I've made these with sliced chicken breast when beef wasn't in the budget, and honestly, they were still incredible. Just slice everything thin and cook it the same way.

Perfect Pairings

A cold lager cuts through the richness perfectly, but iced green tea is surprisingly refreshing alongside all those bold flavors. Sometimes I serve simple cucumber salad dressed with rice vinegar on the side for something cool and crisp.

Make-Ahead Magic

You can marinate the beef up to 24 hours ahead and keep it in the refrigerator. The kimchi actually gets better after a few days of fermenting, so buy extra. Trust me, you'll be making these again soon enough.

• Toast the rolls just before serving so they stay crisp
• Keep the filling warm in a low oven while you broil the cheese
• Set up a toppings bar and let everyone customize their own sandwich

Save

Every time I make these now, I think about that first experimental night and how the best discoveries often come from just trusting your gut.

Recipe FAQs

→ What type of beef works best for bulgogi?

Ribeye steak is ideal for bulgogi due to its marbling and tenderness. It should be thinly sliced against the grain to ensure tenderness when cooked. You can also use sirloin or flank steak, but ribeye provides the best flavor and texture.

→ Can I make this vegetarian?

Yes, you can substitute the beef with mushrooms, tofu, or even tempeh. For mushrooms, use shiitake or cremini and cook them until they develop a nice sear. Tofu should be pressed and marinated similarly to the beef for best results.

→ How spicy is this sandwich?

The spiciness comes primarily from the kimchi and optional gochujang. Traditional kimchi has a moderate heat level, but you can control the spiciness by choosing milder kimchi or reducing the amount of gochujang used. Fresh chilies can also be added for extra heat.

→ What cheese alternatives work well?

Provolone provides great melting properties, but you can substitute with mozzarella for a creamier texture, American cheese for a milder flavor, or even pepper jack for extra spice. The key is choosing a cheese that melts well and complements the Korean flavors.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. The bread may become softer, so toasting before serving is recommended for best texture.