Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe

Introduction

This Korean-Inspired Kimchi Bulgogi Cheesesteak is a flavorful fusion of classic Philly cheesesteak and spicy Korean bulgogi. Tender marinated beef pairs perfectly with sautéed vegetables and tangy kimchi, all melted under a layer of gooey cheese on a toasted roll. It’s a delicious, satisfying twist that’s easy to make at home.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1 cup kimchi, chopped
• 1 medium yellow onion, sliced
• 1 cup bell peppers (any color), sliced
• 4 slices provolone or American cheese
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 2 tsp vegetable oil
• Optional: minced garlic and sugar for marinade

Instructions

1. Step 1: Slice the beef, onion, and bell peppers into thin strips to ensure even cooking.
2. Step 2: In a bowl, combine the soy sauce, sesame oil, and if using, minced garlic and a pinch of sugar. Add the beef and marinate for at least 15 minutes to infuse flavor.
3. Step 3: Heat vegetable oil in a skillet over medium-high heat. Add the sliced onions and bell peppers, sautéing until tender, about 5 minutes.
4. Step 4: Push the cooked vegetables to one side of the skillet and add the marinated beef. Cook until the beef is browned, about 5 minutes, stirring occasionally to cook evenly.
5. Step 5: Stir in the chopped kimchi and cook for an additional 2 minutes to blend flavors and warm the kimchi.
6. Step 6: Spoon the bulgogi mixture onto toasted hoagie rolls. Top each with slices of provolone or American cheese, then broil for about 2 minutes until the cheese is melted and bubbly.

Tips & Variations

• For extra depth, add a splash of gochujang (Korean chili paste) to the marinade for a bit of heat and sweetness.
• Try swapping the bell peppers for mushrooms or jalapeños to vary the flavor and spice level.
• Use hoagie rolls or sturdy sandwich buns that can hold the filling without becoming soggy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the bulgogi mixture in a skillet until heated through and toast the rolls separately. Assemble and broil again briefly to melt the cheese before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, thinly sliced ribeye or flank steak work well as alternatives. Just ensure the beef is sliced thinly for quick, even cooking.

How spicy is this sandwich?

The spice mainly comes from the kimchi, which varies in heat depending on the brand. You can control the spice level by choosing mild kimchi or adding more gochujang if you prefer it spicier.

Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe

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A delicious twist on the classic cheesesteak, this Korean-Inspired Kimchi Bulgogi Cheesesteak combines tender marinated beef sirloin with tangy kimchi, sautéed onions, and bell peppers, topped with melted provolone or American cheese on toasted hoagie rolls. The marriage of savory bulgogi flavors with the spicy crunch of kimchi creates a unique and flavorful sandwich perfect for adventurous eaters.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: Korean-American Fusion

Ingredients

Scale 1x2x3x

Beef and Marinade

• 1 lb beef sirloin, thinly sliced
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• Optional: 1 tsp minced garlic
• Optional: 1 tsp sugar

Vegetables

• 1 cup kimchi, chopped
• 1 medium yellow onion, sliced
• 1 cup bell peppers (any color), sliced
• 2 tsp vegetable oil

Other

• 4 slices provolone or American cheese
• 4 toasted hoagie rolls

Instructions

1. Prepare Ingredients: Thinly slice the beef sirloin, yellow onion, and bell peppers so they cook evenly and absorb flavors well.
2. Make Marinade: In a bowl, combine the soy sauce, sesame oil, minced garlic, and sugar if using. Add the sliced beef to the marinade and let it marinate for at least 15 minutes to develop rich bulgogi flavors.
3. Sauté Vegetables: Heat vegetable oil in a skillet over medium-high heat. Add sliced onions and bell peppers, cooking and stirring occasionally until tender, about 5 minutes. Push the vegetables to one side of the skillet to make room for the beef.
4. Cook Beef: Add the marinated beef to the empty side of the skillet. Cook for approximately 5 minutes or until browned, stirring occasionally to ensure even cooking.
5. Add Kimchi: Mix the chopped kimchi into the skillet with the beef and vegetables, cooking together for an additional 2 minutes to meld the flavors.
6. Assemble Sandwiches: Place the bulgogi and vegetable mixture onto toasted hoagie rolls. Top each sandwich with a slice of provolone or American cheese.
7. Melt Cheese: Broil the assembled sandwiches in the oven for about 2 minutes or until the cheese is melted and bubbly. Serve immediately.

Notes

• For extra authenticity, add a dash of gochujang (Korean chili paste) to the marinade for spicy heat.
• Use low-sodium soy sauce to control saltiness, especially since kimchi and cheese add additional salt.
• Thinly slicing the beef sirloin helps it cook quickly and remain tender.
• If you don’t have broiler access, you can melt the cheese by covering the skillet with a lid for a couple of minutes or using a microwave briefly after assembly.
• Serving with a simple side of pickled radish or a light salad balances the rich flavors.

Keywords: Kimchi Bulgogi Cheesesteak, Korean cheesesteak, bulgogi sandwich, kimchi sandwich, Korean fusion recipe