Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe

Introduction

This Korean-inspired Kimchi Bulgogi Cheesesteak brings together the bold flavors of marinated beef and tangy kimchi with the comforting melt of cheese on a toasted hoagie roll. It’s a vibrant twist on a classic sandwich that’s both satisfying and full of umami.

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 sirloin, onion, and bell peppers into thin strips to ensure even cooking.
2. Step 2: In a bowl, combine the soy sauce, sesame oil, and if using, minced garlic and a pinch of sugar. Add the beef slices and marinate for at least 15 minutes to develop flavor.
3. Step 3: Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onions and bell peppers, sautéing until tender, about 5 minutes.
4. Step 4: Push the cooked vegetables to one side of the skillet. Add the marinated beef to the open side and cook, stirring occasionally, until the meat is well browned, about 5 minutes.
5. Step 5: Stir in the chopped kimchi and cook for an additional 2 minutes to let the flavors meld and heat through.
6. Step 6: Toast the hoagie rolls, then fill them with the bulgogi and kimchi mixture. Top with slices of cheese and broil in the oven for about 2 minutes, until the cheese is melted and bubbly. Serve hot.

Tips & Variations

• For extra depth, add a sprinkle of sesame seeds or sliced green onions before serving.
• Substitute the beef sirloin with thinly sliced chicken or pork for a different twist.
• Adjust the amount of kimchi based on your spice preference—it adds both heat and tang.
• If you prefer a softer sandwich, wrap the assembled sandwich in foil after broiling and let it rest for a few minutes.

Storage

Store any leftover bulgogi mixture in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat until heated through. Assemble sandwiches fresh before serving to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought kimchi for this recipe?

Yes, store-bought kimchi works well and adds authentic flavor. Just be sure to chop it finely for easier mixing and eating.

What type of cheese works best for the cheesesteak?

Provolone and American cheese melt nicely and complement the savory flavors, but you can also experiment with mozzarella or pepper jack for a different taste.

Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe

Print Recipe

★★★★★

4.5 from 63 reviews

A flavorful fusion dish combining tender Korean-inspired bulgogi with tangy kimchi and melted cheese in a classic cheesesteak sandwich format. This recipe features thinly sliced marinated beef sirloin sautéed with sautéed onions and bell peppers, mixed with spicy kimchi, and topped with melted provolone or American cheese served on toasted hoagie rolls.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwiches
• Method: Stovetop
• Cuisine: Korean fusion

Ingredients

Scale 1x2x3x

Meat and Marinade

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

Vegetables

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

Additional Ingredients

• 2 tsp vegetable oil
• 4 slices provolone or American cheese
• 4 hoagie rolls, toasted

Instructions

1. Prepare the ingredients: Thinly slice the beef sirloin, yellow onion, and bell peppers. Chop the kimchi into bite-sized pieces to integrate easily with the beef mixture.
2. Marinate the beef: In a bowl, combine the low-sodium soy sauce, sesame oil, and if desired, minced garlic and sugar. Add the sliced beef and mix well to coat. Let it marinate for at least 15 minutes to develop rich flavors.
3. Sauté the vegetables: Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onions and bell peppers and sauté for about 5 minutes until they become tender and slightly caramelized.
4. Cook the beef: Push the sautéed vegetables to one side of the skillet. Add the marinated beef to the empty side and cook for about 5 minutes, stirring occasionally, until the beef is browned and cooked through.
5. Add the kimchi: Mix the chopped kimchi into the skillet with beef and vegetables. Cook together for an additional 2 minutes to allow the flavors to meld and the kimchi to heat through.
6. Assemble the cheesesteak: Place the bulgogi and kimchi mixture evenly onto toasted hoagie rolls. Top each sandwich with a slice of provolone or American cheese.
7. Melt the cheese: Place the assembled sandwiches under the broiler for about 2 minutes until the cheese is melted and bubbly. Watch closely to avoid burning.
8. Serve: Remove from the broiler and serve immediately while hot, enjoying the fusion of Korean flavors and classic cheesesteak goodness.

Notes

• You can add a bit of sesame seeds on top for extra nuttiness and texture.
• Use low-sodium soy sauce to control saltiness, especially if your kimchi is salty.
• Adjust the amount of kimchi based on your spice preference; more kimchi increases tang and heat.
• Substitute beef sirloin with ribeye or flank steak for different textures and flavors.
• To keep it gluten-free, ensure the soy sauce is gluten-free or use tamari.
• Serve with a side of pickled cucumbers or a fresh green salad for balance.

Keywords: Kimchi Bulgogi Cheesesteak, Korean cheesesteak, bulgogi sandwich, kimchi sandwich, fusion recipe, Korean beef sandwich