Korean Kimchi Bulgogi Cheesesteak (Printable)

Fusion sandwich featuring marinated beef, fermented cabbage, and melted cheese on toasted bread.

# What You 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 (Korean chili paste)
18 - 1 tbsp mayonnaise

# How To Make It:

01 - Combine soy sauce, brown sugar, sesame oil, garlic, grated pear, ginger, rice vinegar, and black pepper in a bowl. Add sliced ribeye and marinate for 15-30 minutes.
02 - Heat a large skillet over medium-high heat. Add marinated beef and cook for 3-4 minutes until browned and cooked through. Remove beef and set aside.
03 - In the same skillet, add a little oil if needed. Sauté onions and bell peppers for 2-3 minutes until softened. Add chopped kimchi and stir-fry for 2 more minutes.
04 - Return cooked beef to the pan. Toss everything together and heat through for 1-2 minutes.
05 - Preheat broiler. Slice hoagie rolls and lightly toast under the broiler, cut side up, for 1-2 minutes.
06 - Spoon bulgogi-kimchi mixture evenly onto rolls. Top each with 2 slices provolone cheese. Place sandwiches under broiler for 1-2 minutes until cheese is melted and bubbly.
07 - Garnish with scallions and sesame seeds. Add gochujang or mayonnaise if desired. Serve hot.

# Expert Tips:

01 -
  • The bulgogi marinade makes the beef impossibly tender and infused with sweet savory notes
  • Kimchi brings crunch and heat that cuts through all that melted cheese perfectly
  • Ready in 35 minutes but tastes like something from a fusion restaurant
02 -
  • Drain the kimchi thoroughly or your bread will turn into a soggy mess within minutes
  • Slice your beef against the grain and as thin as possible for authentic texture
  • Let the skillet get properly hot before adding the beef for that restaurant quality sear
03 -
  • Freeze your ribeye for 20 minutes before slicing, it makes cutting paper thin strips so much easier
  • Grating the pear on a microplane releases more tenderizing juice than chopping

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