Korean Kimchi Bulgogi Cheesesteak (Printable)

Fusion sandwich featuring Korean bulgogi beef, spicy kimchi, and melted cheese on toasted rolls.

# 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 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, sauté onions and bell peppers for 2–3 minutes until softened. Add chopped kimchi and stir-fry for 2 more minutes.
04 - Return the cooked beef to the pan. Toss everything together and heat through for 1–2 minutes.
05 - Preheat your broiler. Slice hoagie rolls and lightly toast under the broiler, cut side up, for 1–2 minutes.
06 - Spoon the bulgogi-kimchi mixture evenly onto the rolls. Top each with 2 slices of provolone cheese. Place sandwiches under the 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 Advice:

01 -
  • The sweet-savory bulgogi marinade makes every bite feel like an umami bomb went off in your mouth
  • Kimchi brings crunch and heat that cuts through the rich melted cheese perfectly
  • Ready in 35 minutes but tastes like something youd wait hours for at a fusion restaurant
02 -
  • Overcrowding the pan when cooking beef creates steam instead of sear, so work in batches if needed
  • Well-drained kimchi prevents soggy sandwiches, so really squeeze that excess liquid out
  • Watch the broiler like a hawk, cheese goes from bubbly to burnt in seconds flat
03 -
  • Freeze the ribeye for 20 minutes before slicing, it becomes firm and paper-thin slices are effortless
  • Mix gochujang into mayonnaise for an instant spicy aioli that takes these over the top

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