Korean Kimchi Bulgogi Cheesesteak (Printable)

Tender bulgogi beef, spicy kimchi, and melty cheese create this bold fusion sandwich on a toasted roll.

# 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 - ½ 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

# Steps:

01 - Whisk together soy sauce, brown sugar, sesame oil, garlic, pear, ginger, rice vinegar, and black pepper in a bowl. Add sliced ribeye and coat thoroughly. Let marinate for 15-30 minutes at room temperature.
02 - Heat a large skillet over medium-high heat. Add marinated beef in a single layer and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Transfer beef to a plate and set aside.
03 - Add a splash of oil to the same skillet if needed. Sauté onions and bell peppers for 2-3 minutes until softened and slightly translucent. Add chopped kimchi and stir-fry for 2 minutes until fragrant.
04 - Return cooked beef to the skillet. Toss everything together and heat through for 1-2 minutes, ensuring all components are well combined and hot.
05 - Preheat your broiler. Split hoagie rolls open and place cut side up on a baking sheet. Lightly toast under the broiler for 1-2 minutes until golden and crisp.
06 - Spoon the bulgogi-kimchi mixture evenly onto the toasted rolls. Top each sandwich with 2 slices of provolone cheese. Return to broiler for 1-2 minutes until cheese is melted, bubbly, and slightly browned.
07 - Sprinkle scallions and sesame seeds over the melted cheese. Spread with gochujang or mayonnaise if desired. Serve immediately while hot and cheesy.

# Expert Advice:

01 -
  • The caramelized soy and pear sweetness from bulgogi beef plays perfectly with kimchis tangy crunch
  • Provolone melts into every nook while the toasted roll holds it all together without falling apart
  • Ready in 35 minutes but tastes like something from a fusion restaurant you would wait two hours for
02 -
  • Drain the kimchi thoroughly or the bread will turn into a soggy mess within minutes
  • Do not overcrowd the pan when cooking the beef or it will steam instead of developing that caramelized crust
  • Watch the rolls like a hawk under the broiler because they can go from perfectly toasted to burnt in seconds
03 -
  • Freeze the ribeye for 20 minutes before slicing and it will cut cleanly into paper thin strips
  • A cast iron skillet holds heat better than stainless steel and gives the beef those restaurant quality seared edges

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