Description
How to make Korean-inspired kimchi bulgogi cheesesteak with tender marinated beef, tangy kimchi, and melted cheese that brings comfort food magic.
Ingredients
Scale
Bulgogi Marinade
- 1 lb ribeye steak, thinly sliced against grain
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 Asian pear, grated
Sandwich Assembly
- 4 hoagie rolls, split and toasted
- 1 cup kimchi, chopped
- 8 oz provolone cheese, sliced
- 1 large onion, sliced
- 1 bell pepper, sliced
- 2 tbsp vegetable oil
Finishing Touches
- 2 tbsp mayonnaise
- 1 tsp sriracha
- 2 green onions, chopped
- 1 tsp sesame seeds
Instructions
- Marinate Beef: Combine soy sauce, brown sugar, sesame oil, garlic, and grated pear in a bowl. Add sliced beef and marinate for 15 minutes minimum.
- Prep Vegetables: Slice onions and bell peppers into thin strips. Chop kimchi into bite-sized pieces. Mix mayo and sriracha for sauce.
- Cook Bulgogi: Heat oil in large skillet over high heat. Cook marinated beef for 2-3 minutes until caramelized and cooked through.
- Sauté Vegetables: In same pan, cook onions and peppers until tender, about 4 minutes. Add kimchi and cook 1 minute more.
- Toast Rolls: Split hoagie rolls and toast until golden. Spread sriracha mayo on both sides of each roll while still warm.
- Assemble Sandwiches: Layer bulgogi beef and vegetable mixture in rolls. Top with provolone slices and let cheese melt from residual heat.
- Finish Serving: Garnish with chopped green onions and sesame seeds. Serve immediately while cheese is still melty and bread is crispy.
Notes
- Slice beef paper-thin against the grain for maximum tenderness and easier chewing.
- Kimchi can be drained if you prefer less tangy juice in your sandwich.
- Toast rolls just before serving to maintain crispy texture and prevent sogginess.
- Marinated beef can be prepared up to 24 hours ahead for deeper flavor development.
- Adjust sriracha amount based on your heat tolerance and kimchi spice level.
- Serve immediately while cheese is melted and bread is still warm and crispy.
Allergy Information: Dairy, Gluten, Soy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g