Korean Kimchi Bulgogi Cheesesteak (Printable)
Tender bulgogi beef meets spicy kimchi and melty cheese in this delicious fusion sandwich creation.
# 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 - 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, 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 mixing bowl. Add the sliced ribeye steak, ensuring all pieces are coated evenly. Let 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. Transfer beef to a plate and set aside.
03 - Return the skillet to medium-high heat. Add a small amount of oil if needed, then sauté the sliced onions and bell peppers for 2-3 minutes until softened. Add the chopped kimchi and stir-fry for an additional 2 minutes until fragrant.
04 - Return the cooked beef to the skillet with the vegetables and kimchi. Toss everything together and cook for 1-2 minutes until the entire mixture is heated through and well combined. Remove from heat.
05 - Preheat your broiler. Split the hoagie rolls open and place them 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. Place under the broiler for 1-2 minutes until the cheese is fully melted and bubbly.
07 - Sprinkle sliced scallions and toasted sesame seeds over the melted cheese. Add gochujang or mayonnaise if desired. Serve immediately while hot and crispy.
# Expert Advice:
01 -
- The beef gets this incredible caramelized crust that you can only get from high-heat cooking with sugar and soy
- Kimchi adds this tangy crunch that cuts through all the rich cheese and beef like nothing else could
02 -
- Dont skip draining the kimchi or your bread will turn into a sad, soggy situation
- Letting the beef come to room temperature before cooking helps it sear instead of steam
03 -
- Freeze the ribeye for 30 minutes before slicing to get paper-thin strips
- Use a cast-iron skillet if you have one for the best possible sear