Kimchi Bulgogi Cheesesteak Recipe
If you crave ultimate fusion comfort food, this kimchi bulgogi cheesesteak recipe will blow your mind. I love preparing this kimchi bulgogi cheesesteak recipe whenever my family wants a savory, cheesy sandwich upgrade.
Equipment
- Large cast-iron skillet or heavy flat griddle for searing meat evenly
- Cutting board for prepping steak, onions, and spicy fermented kimchi safely
- Sharp chef’s knife for shaving beef paper-thin and slicing sub rolls
- Mixing bowl for marinating thinly sliced ribeye steak with seasonings
- Measuring spoons and cups for accurate marinade and sauce preparation
- Kitchen tongs or metal spatula for flipping beef and tossing veggies easily
Ingredients
- 1.5 pounds Ribeye steak, thinly shaved or sliced against the grain
- 3 tbsp Soy sauce, low-sodium preferred for balanced richness
- 2 tbsp Brown sugar, packed for sweet caramel notes
- 1 tbsp Sesame oil, toasted for warm nutty aroma
- 3 cloves Garlic, finely minced for deep aromatic baseline
- 2 tbsp Asian pear, grated to tenderize beef naturally
- ½ tsp Black pepper, freshly ground to add bite
- 1 cup Napa cabbage kimchi, chopped coarsely with liquid squeezed out
- 1 large Yellow onion, thinly sliced into soft ribbons
- 8 slices Provolone cheese, smooth melted creamy coverage
- 4 soft Hoagie rolls, sturdy white sub rolls split open
- 2 tbsp Vegetable oil, high heat cooking oil for searing
- 4 tbsp Mayonnaise, spread inside toasted rolls for moisture
Instructions
1. Marinate Thinly Sliced Beef
- Combine soy sauce, brown sugar, toasted sesame oil, minced garlic, grated pear, and black pepper in a mixing bowl. Add shaved ribeye steak, toss thoroughly, and marinate for fifteen minutes.
2. Prepare Rolls and Mayo
- Slice your hoagie rolls lengthwise without cutting completely through the back. Spread a tablespoon of mayonnaise evenly inside each soft roll to protect the bread from excess juice.
3. Caramelize Onions and Kimchi
- Heat one tablespoon of vegetable oil in your heavy skillet over medium heat. Add sliced onions and chopped kimchi, sautéing for six minutes until soft, sweet, and lightly charred.
4. Sear Bulgogi Beef High
- Remove cooked onions and kimchi from the skillet and set aside warm. Add remaining oil, raise heat to high, and sear marinated beef quickly for four minutes until brown.
5. Combine Beef and Veggies
- Lower heat slightly and return cooked kimchi and caramelized onions back into the skillet. Toss everything together using tongs so the sweet meat juices coat the spicy fermented cabbage.
6. Melt Provolone Cheese Layer
- Divide beef and kimchi mixture into four equal portions directly inside your skillet. Place two slices of provolone cheese over each pile, covering the skillet until melted smooth.
7. Assemble Cheesesteak Sandwiches
- Open a prepped hoagie roll and place it open-faced directly over one cheesy beef pile. Scoop underneath using a wide spatula, flipping the loaded sandwich right-side up carefully.
Notes
- Freeze raw ribeye for twenty minutes before slicing so you can cut ultra-thin shaving strips easily.
- Swap provolone cheese with mild mozzarella or American cheese slices if you prefer extra creamy stretchiness over sharp flavor.
- Mix one tablespoon of Korean chili paste into your mayonnaise spread to boost savory spice throughout your sandwich.
- Brush split hoagie rolls with melted garlic butter and toast them under a broiler before filling for extra crunch.
- Keep leftover beef and kimchi filling in an airtight container for up to three days separately without bread to prevent sogginess.