Korean Kimchi Bulgogi Cheesesteak (Printable Version)

Fusion sandwich combining Korean bulgogi beef, spicy kimchi, and melted cheese on toasted rolls for a bold flavor experience.

# 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), optional
18 - 1 tbsp mayonnaise, optional

# How-To Steps:

01 - Whisk together soy sauce, brown sugar, sesame oil, garlic, grated pear, ginger, rice vinegar, and black pepper in a bowl. Add sliced ribeye steak, ensuring pieces are evenly coated. Marinate for 15–30 minutes at room temperature.
02 - Heat a large skillet over medium-high heat. Add 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 - In the same skillet, add a small amount of oil if needed. Sauté sliced onions and bell peppers for 2–3 minutes until softened. Add chopped kimchi and stir-fry for 2 additional minutes until fragrant.
04 - Return cooked beef to the skillet. Toss everything together and heat through for 1–2 minutes, ensuring all components are evenly distributed and hot.
05 - Preheat your broiler. Slice hoagie rolls in half lengthwise and place cut side up on a baking sheet. Toast under the broiler for 1–2 minutes until lightly golden and crisp.
06 - Spoon the bulgogi-kimchi mixture evenly onto the bottom halves of toasted rolls. Top each sandwich with 2 slices of provolone cheese. Place under the broiler for 1–2 minutes until cheese is melted and bubbly.
07 - Sprinkle sliced scallions and toasted sesame seeds over the cheesesteaks. Add gochujang or mayonnaise if desired. Close sandwiches with top halves and serve immediately while hot.

# Helpful Tips:

01 -
  • The sweet savory beef gets better with every bite
  • Melty cheese tames the kimchi heat perfectly
  • Ready in 35 minutes but tastes like you labored all day
02 -
  • Drain your kimchi thoroughly or the bread will turn into a soggy mess before you even take a bite
  • Do not overcrowd the pan when cooking the beef or it will steam instead of sear
  • Watch the broiler like a hawk because cheese goes from perfect to burnt in seconds
03 -
  • Freeze the ribeye for 20 minutes before slicing to get paper-thin strips easily
  • Grate the onion instead of slicing if you want it to disappear into the meat
  • Wipe out the pan between beef and vegetables if there is too much charred residue

Go Back