Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe

Introduction

This Korean-Inspired Kimchi Bulgogi Cheesesteak offers a delicious fusion of savory marinated beef, tangy kimchi, and melted cheese all stuffed into a toasted roll. It’s a flavorful twist on the classic cheesesteak that’s perfect for an easy weeknight meal or a satisfying lunch.

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 for even cooking.
2. Step 2: In a bowl, combine soy sauce, sesame oil, and if using, minced garlic and a pinch of sugar. Add the sliced beef and marinate for at least 15 minutes.
3. Step 3: Heat vegetable oil in a skillet over medium-high heat. Sauté the onions and bell peppers until they soften, about 5 minutes.
4. Step 4: Push the cooked vegetables to one side of the skillet. Add the marinated beef to the empty side and cook until browned, around 5 minutes, stirring occasionally.
5. Step 5: Stir in the chopped kimchi and cook everything together for an additional 2 minutes to combine the flavors.
6. Step 6: Place the bulgogi and vegetable mixture onto toasted hoagie rolls. Top each with a slice of cheese and broil in the oven for about 2 minutes, or until the cheese melts.

Tips & Variations

• For a spicier kick, add some gochujang (Korean chili paste) to the marinade or mix it with the kimchi before cooking.
• Substitute beef sirloin with thinly sliced pork or chicken for a different protein option.
• Use different types of cheese such as mozzarella or cheddar depending on your preference.
• Toast the hoagie rolls before assembling to add extra crunch and prevent sogginess.

Storage

Store any leftover bulgogi mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. It’s best to assemble and melt the cheese fresh before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made kimchi for this recipe?

Yes, pre-made kimchi works perfectly and adds authentic flavor. Just make sure it’s chopped into bite-sized pieces before adding to the dish.

What type of rolls are best for this cheesesteak?

Soft hoagie rolls or sub rolls are best because they hold the filling well and toast nicely under the broiler without becoming too hard.

Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

A delicious fusion of Korean flavors and classic American cheesesteak, this Kimchi Bulgogi Cheesesteak features tender marinated beef sirloin, sautéed veggies, tangy kimchi, and melted provolone cheese all packed inside a toasted hoagie roll for a savory and satisfying meal.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: Korean-American Fusion
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Protein and Marinade

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

Vegetables

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

Other Ingredients

• 2 tsp vegetable oil
• 4 slices provolone or American cheese
• 4 hoagie rolls, toasted (for assembly)

Instructions

1. Prepare Ingredients: Thinly slice the beef sirloin, yellow onion, and bell peppers to ensure quick and even cooking.
2. Marinate Beef: In a bowl, combine the soy sauce, sesame oil, minced garlic, and sugar (if using). Add the sliced beef and mix well to coat. Let it marinate for at least 15 minutes to enhance flavor.
3. Sauté Vegetables: Heat vegetable oil in a skillet over medium-high heat. Add the sliced onions and bell peppers, cooking until they become tender, about 5 minutes.
4. Cook Beef: Push the cooked vegetables to one side of the skillet. Add the marinated beef and cook until browned and cooked through, about 5 minutes, stirring occasionally to prevent sticking.
5. Add Kimchi: Stir the chopped kimchi into the skillet mixture and cook for an additional 2 minutes to let the flavors meld and the kimchi soften slightly.
6. Assemble Sandwiches: Place the bulgogi and kimchi mixture onto toasted hoagie rolls. Top each with a slice of provolone or American cheese. Place the assembled sandwiches under the broiler for about 2 minutes, or until the cheese is melted and bubbly.

Notes

• For extra flavor, you can add a little gochujang (Korean chili paste) to the marinade.
• Use thinly sliced beef sirloin for best texture and quick cooking.
• If hoagie rolls aren’t available, any sturdy sandwich roll works well.
• Adjust the amount of kimchi and cheese to taste.
• To reduce sodium, ensure to use low-sodium soy sauce and control added salt accordingly.

Keywords: kimchi bulgogi cheesesteak, Korean sandwich, bulgogi recipe, kimchi sandwich, fusion cheesesteak, Korean American food