Philly Style Bulgogi Cheesesteak
This fantastic Korean fusion Philly cheesesteak style bulgogi cheese steak sandwich is packed with flavor and texture. It’s a simple and quick sandwich that takes 15 minutes — no need to marinate the bulgogi beef at all.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp oil
- 1/2 medium onion (sliced)
- 1 lb thin beef slices (shabu shabu style)
- 1 cup chopped sour kimchi (see note below)
- 4 slice meltable cheese (Pepper Jack, Colby, or Provolone cheese)
- 1 green chili (sliced, optional)
- 1 green onion (chopped, optional)
- 4 hoagie rolls (or club rolls)
- 4 pc romain lettuce (optional)
- 1 tbsp soy sauce
- 2 tsp Korean chili flakes (gochugaru) (optional)
- 1-2 tsp brown sugar
- 2 tsp sesame oil
- 1/2 tsp black pepper
Instructions
- 1
To make the sauce, combine all the sauce ingredients in a small bowl and mix well; set aside.
- 2
Heat oil in a skillet over medium high heat. Add onion and cook until softened and slightly caramelized. Add beef slices and stir fry together until beef is browned.
- 3
Add chopped kimchi and stir-fry 2-3 minutes. Add fresh chili and the sauce. Cook until everything is well heated through.
- 4
Cut the rolls in half. Place a piece of lettuce and a serving of bulgogi steak filling on the roll. Top with slices of cheese. The heat of the filling will melt the cheese. Serve immediately.
- 5
Note: Toasting your rolls in a griddle before adding the filling makes the sandwich warm and even more tasty.If you don't like kimchi, just leave it out or add strips of bell pepper instead.