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Spicy Bulgogi Cheesesteak

A mouthwatering fusion sandwich featuring thinly sliced ribeye marinated in sweet and savory Korean BBQ sauce, topped with melted cheese and spicy gochujang mayo.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Fusion, Korean
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Beef & Marinade
  • 1.5 lbs Ribeye or Sirloin steak thinly sliced
  • 0.33 cup soy sauce
  • 3 tbsp brown sugar packed
  • 1 tbsp sesame oil
  • 4 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 0.25 cup Asian pear grated (optional)
Spicy Mayo
  • 0.5 cup mayonnaise
  • 2 tbsp Gochujang Korean chili paste
  • 1 tsp lemon juice
Assembly
  • 4 Hoagie rolls
  • 1 yellow onion sliced
  • 8 slices Provolone cheese
  • 2 green onions sliced
  • 1 tbsp sesame seeds toasted

Equipment

  • Large Skillet or Griddle
  • Mixing bowls
  • Sharp Knife
  • Cutting board

Method
 

  1. Freeze the steak for 30-45 minutes to firm up, then slice as thinly as possible against the grain.
  2. Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and pear in a bowl. Add beef and marinate for at least 30 minutes.
  3. Mix mayonnaise, Gochujang, lemon juice, and sesame oil in a small bowl to make the spicy sauce. Refrigerate.
  4. Sauté sliced onions in butter over medium heat until caramelized (approx. 10-15 mins). Remove from pan.
  5. Increase heat to high. Cook beef in batches to sear nicely, about 2-3 minutes per batch.
  6. Return all beef and onions to the pan. Separate into 4 piles and top each with 2 slices of cheese. Cover pan for 1 min to melt cheese.
  7. Toast hoagie rolls. Spread spicy mayo on the buns.
  8. Scoop meat and cheese mixture into rolls. Garnish with green onions and sesame seeds. Serve hot.

Notes

For easier slicing, ask your butcher to shave the ribeye for you.