Korean Kimchi Cheesesteak with Bulgogi Beef
A Flavorful Fusion of Korean and American Classics
This Korean-inspired take on the classic cheesesteak features tender bulgogi beef, creamy melted cheese, and spicy kimchi for a mouthwatering experience.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Bulgogi Marinade
For the Sandwich Filling
For the Hoagie Rolls
Preparation
Marinating the Bulgogi Beef
Combine Marinade Ingredients
In a large bowl, combine the soy sauce, sesame oil, sugar, ginger, garlic, black pepper, and green onions.
Coat Beef
Add the sliced ribeye to the marinade and mix well to coat.
Marinate
Cover and refrigerate for at least 1 hour, ideally overnight.
Ensure the beef slices are evenly coated for consistent flavor.
Preparing the Vegetables and Roll
Slice Vegetables
Slice the green bell pepper and onion thinly.
Prepare Kimchi
Drain and chop the kimchi.
Preheat Oven
Preheat the oven to 350°F (175°C) for the hoagie rolls.
For added crispiness, toast the inside of the hoagie rolls lightly.
Cooking Process
Sauté Vegetables
In a large skillet, heat a bit of sesame oil and sauté the bell peppers and onions until soft, about 5–7 minutes.
Cook Bulgogi Beef
In the same skillet, add the marinated beef and cook over medium-high heat until fully cooked, about 4–5 minutes.
Warm Hoagie Rolls
Place the halved hoagie rolls in the preheated oven and toast for about 5 minutes until lightly crispy.
Plating & Serving
Korean Kimchi Cheesesteak with Bulgogi Beef
Korean Kimchi Cheesesteak with Bulgogi Beef
Assemble Cheesesteak
Carefully assemble each cheesesteak by layering bulgogi beef, sautéed vegetables, kimchi, and cheese on a toasted hoagie roll. Serve hot!