Description
A sizzling, street-food-inspired cheesesteak with bulgogi-style beef, tangy kimchi, caramelized onions and peppers, and melty cheese on a toasted roll—bold, comforting, and deeply satisfying.
Ingredients
1 1/4 lb (565 g) ribeye, sirloin, or flank steak, sliced very thin against the grain
1/3 cup (80 ml) low-sodium soy sauce
2 tbsp brown sugar (or 2 tbsp honey)
1/2 cup (120 ml) grated Asian pear (or grated sweet apple)
4 cloves garlic, minced
1 tbsp freshly grated ginger
1 tbsp toasted sesame oil
1 tbsp gochujang, optional
1/2 tsp black pepper
4 hoagie rolls (or sturdy sandwich rolls), split
2 tbsp neutral oil (avocado or canola), divided
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 1/2 cups (225 g) kimchi, chopped and well-drained
1 tbsp butter, optional (for toasting rolls)
8 slices provolone cheese (or mozzarella)
2–3 tsp gochugaru, optional
2 scallions, thinly sliced
1 tsp toasted sesame seeds
Optional spicy mayo: 1/3 cup (75 g) mayonnaise + 1–2 tsp gochujang + 1 tsp lemon juice + 1 tsp honey (optional)
Instructions
1) Partially freeze beef for 20–30 minutes for easier slicing. Slice very thin against the grain.
2) In a bowl, whisk soy sauce, brown sugar, grated pear (or apple), garlic, ginger, sesame oil, gochujang (optional), and black pepper. Add beef and toss to coat. Marinate 20 minutes (or up to 8 hours refrigerated).
3) Heat 1 tbsp oil in a large skillet/griddle over medium-high. Cook onion and bell pepper 6–8 minutes until softened and lightly browned. Remove to a plate.
4) Add remaining 1 tbsp oil. Cook beef in batches 2–4 minutes until cooked through with caramelized edges. Reduce excess liquid if needed.
5) Lower heat to medium. Stir in drained chopped kimchi and cook 1–2 minutes. Add gochugaru if using.
6) Return onions and peppers to skillet and toss. Divide filling into 4 piles and top each with 2 slices cheese. Cover 1–2 minutes to melt.
7) Toast rolls (optional: butter cut sides with 1 tbsp butter). Assemble sandwiches, add scallions and sesame seeds. Add spicy mayo if desired.
Notes
Drain kimchi well to prevent soggy sandwiches.
Don’t overcrowd the pan; cook beef in batches for proper browning.
For milder heat, skip gochujang and gochugaru and choose a milder kimchi.
Store leftover filling airtight up to 3 days; reheat in a skillet and toast fresh bread before assembling.
- Prep Time: 25 minutes
- Cook Time: 15 minutes