Korean Kimchi Bulgogi Cheesesteak (Printable Version)

A fusion of bulgogi beef, spicy kimchi, and melted cheese on toasted bread for bold flavors and textures.

# What You'll Need:

→ Bulgogi Beef

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→ Vegetables & Kimchi

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→ Cheese & Bread

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→ Garnish & Optional

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# Directions:

01 - Whisk together soy sauce, brown sugar, sesame oil, garlic, pear, ginger, rice vinegar, and black pepper in a mixing bowl. Add sliced ribeye steak, ensuring even coating. Marinate for 15–30 minutes at room temperature.
02 - Heat a large skillet over medium-high heat until hot. Add marinated beef in a single layer, cooking for 3–4 minutes while stirring occasionally until browned and cooked through. Transfer beef to a plate and reserve.
03 - In the same skillet, add oil if needed. Sauté sliced onions and bell peppers for 2–3 minutes until softened. Add chopped kimchi and continue stir-frying for 2 minutes until fragrant and heated through.
04 - Return cooked beef to the skillet. Toss everything together, stirring for 1–2 minutes until the mixture is evenly combined and thoroughly heated.
05 - Preheat your broiler. Split hoagie rolls open and arrange cut side up on a baking sheet. Toast under the broiler for 1–2 minutes until lightly golden and crisp.
06 - Distribute the bulgogi-kimchi mixture evenly among toasted rolls. Top each sandwich with 2 slices provolone cheese. Return to the broiler for 1–2 minutes until cheese is melted and bubbly.
07 - Sprinkle with sliced scallions and toasted sesame seeds. Add gochujang or mayonnaise as desired. Serve immediately while hot and cheesy.

# Expert Advice:

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  • The sweet and savory bulgogi beef creates this incredible depth that regular cheesesteaks just dont have
  • Kimchi adds this perfect crunch and tang that cuts through all the rich cheese and beef
  • Everything comes together in about 35 minutes but tastes like you spent all day planning it
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  • Really drain your kimchi well or the bread will get soggy before you even take a bite
  • Slice your beef as thin as possible, partially freezing it for 30 minutes makes this way easier
  • Work in batches when cooking the beef so you get proper browning instead of steaming
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  • A cast iron skillet gives you the best browning on the beef if you have one
  • Let the assembled sandwiches rest for about 2 minutes before cutting so the cheese sets slightly

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