Ingredients
Scale
- 1 lb thinly sliced ribeye steak (or sirloin)
- 1/4 cup low-sodium soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp toasted sesame oil
- 1 cup well-drained, chopped kimchi
- 6 slices provolone cheese (or cheese whiz)
- 4 large hoagie rolls, split
- 1 tbsp neutral cooking oil (like canola or vegetable)
Instructions
- Step 1: Prepare the Bulgogi Marinade
- Step 2: Sauté the Kimchi
- Step 3: Cook the Bulgogi Steak
- Step 4: Melt the Cheese and Combine
- Step 5: Assemble and Serve
Notes
- For maximum freshness, store any leftover bulgogi and kimchi filling separately in an airtight container for up to three days, only assembling the final sandwich right before you plan to eat.
- Reheat the filling in a skillet over medium heat until sizzling hot, then melt fresh cheese on top during the last minute; toasting your hoagie rolls simultaneously ensures the result is almost as good as fresh.
- Elevate the fusion experience by serving these cheesesteaks alongside a small container of crunchy, pickled daikon radish (mu-saengchae) or with a light drizzle of Kewpie mayonnaise mixed with a touch of sriracha.
- A crucial chef's tip for avoiding a watery sandwich is ensuring your kimchi is extremely well-drained before chopping and sautéing; excess liquid is the enemy of a perfectly integrated filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Spicy Kimchi Bulgogi Cheesesteak Sandwich
- Calories: 845
- Sodium: 1650mg
- Fat: 40g
- Saturated Fat: 15g
- Trans Fat: 0.5g
- Protein: 10g