Irresistible Kimchi Bulgogi Cheesesteak (Print View)
Savory bulgogi, crisp kimchi, and melted cheese unite in this flavorful Korean-inspired sandwich.
# What You'll Need:
→ Main Components
01 -
1 pound beef sirloin, thinly sliced
02 -
1 cup chopped kimchi
03 -
1 medium yellow onion, sliced
04 -
1 cup sliced bell peppers
05 -
4 slices provolone cheese or American cheese
→ Marinade
06 -
2 tablespoons low-sodium soy sauce
07 -
1 tablespoon sesame oil
08 -
Optional: minced garlic
09 -
Optional: sugar
→ Cooking
10 -
2 teaspoons vegetable oil
11 -
4 hoagie rolls, split and toasted
# Directions:
01 -
Slice the beef sirloin thinly against the grain. Slice the yellow onion and bell peppers into strips. Chop the kimchi and set aside.
02 -
Combine low-sodium soy sauce, sesame oil, and, if desired, minced garlic and a pinch of sugar in a bowl. Add sliced beef and toss to coat. Let marinate for at least 15 minutes in the refrigerator.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Add onions and bell peppers, sautéing until they are softened and slightly caramelized, about 5 minutes.
04 -
Push vegetables to one side of the skillet. Add the marinated beef to the empty side and cook, stirring occasionally, until browned and just cooked through, approximately 5 minutes.
05 -
Add chopped kimchi to the skillet. Stir everything together and cook for an additional 2 minutes until well combined.
06 -
Arrange toasted hoagie rolls on a baking tray. Distribute the bulgogi mixture evenly among the rolls, top each with a slice of provolone or American cheese, and broil for around 2 minutes until the cheese is melted and bubbling.
# Notes:
01 -
Freezing the beef sirloin for 30 minutes before slicing allows for thinner, cleaner cuts.