Print

Korean Bulgogi Cheesesteak

Print Recipe

This Korean Bulgogi Cheesesteak combines the rich flavors of marinated beef with gooey melted cheese in a toasted hoagie roll. It’s a delightful fusion dish that’s perfect for a quick weeknight dinner.

Ingredients

Scale
  • For the Bulgogi:
  • 1 pound (450g) beef ribeye, thinly sliced against the grain
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 tablespoon minced ginger
  • 2 green onions, finely chopped
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon black pepper
  • For the Cheesesteak:
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 8 ounces (225g) provolone cheese, sliced (or a combination of provolone and mozzarella)
  • 4 hoagie rolls or baguette-style bread
  • Fresh cilantro (for garnish, optional)
  • Sliced jalapeños (for garnish, optional)

Instructions

  1. Begin by preparing the bulgogi marinade. In a medium bowl, combine the soy sauce, sugar, sesame oil, minced garlic, minced ginger, green onions, rice vinegar, gochujang, sesame seeds, and black pepper. Whisk well until the sugar is fully dissolved, about 1 minute.
  2. Add the thinly sliced ribeye to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor. Avoid marinating for longer than 2 hours, as the acidity can change the meat’s texture.
  3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers (about 1–2 minutes), add the sliced onions, green bell pepper, and red bell pepper. Sauté for about 4–5 minutes until the vegetables are tender and slightly caramelized. You’ll know they’re ready when they are vibrant and fragrant.
  4. Push the vegetables to one side of the skillet, then add the marinated beef to the other side. Cook for 5–7 minutes, stirring occasionally, until the beef is cooked through and begins to caramelize. Look for a deep brown color and a slight char on the edges for optimal flavor.
  5. Once the beef is cooked, mix it together with the vegetables in the skillet. Lay the cheese slices over the beef and vegetables, covering the skillet with a lid. Reduce the heat to medium-low and let it cook for another 2–3 minutes until the cheese is melted and bubbly.
  6. While the cheese melts, prepare the hoagie rolls. Slice them open but not all the way through, creating a pocket for the filling. If desired, you can toast the rolls in the oven for about 3 minutes until lightly crispy.
  7. When the cheese has melted, use a spatula to scoop generous portions of the bulgogi mixture into each hoagie roll. Garnish with fresh cilantro and sliced jalapeños if desired. Serve immediately while hot and enjoy!

Nutrition

Keywords: For the best texture, slice the beef ribeye very thinly against the grain. A partially frozen piece of meat is easier to slice thinly. Don’t overcrowd the skillet when cooking the bulgogi to ensure it sears properly.

Find it online: https://crumella.com/savory-korean-bulgogi-cheesesteak-delight/