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Spicy Bulgogi Cheesesteak

A mouthwatering fusion of Korean BBQ and Philly Cheesesteak, featuring thinly sliced ribeye marinated in a spicy soy-pear sauce, topped with melted provolone on a toasted hoagie.
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: 680
Ingredients Equipment Method Notes

Ingredients
  

Beef & Marinade
  • 1.5 lbs ribeye steak thinly sliced/shaved
  • 0.33 cup soy sauce
  • 2 tbsp brown sugar packed
  • 1 tbsp sesame oil
  • 1 tbsp Gochujang Korean chili paste
  • 0.25 cup Asian pear grated
  • 4 cloves garlic minced
  • 1 tsp ginger freshly grated
Sandwich Assembly
  • 4 hoagie rolls or baguette sections
  • 1 yellow onion sliced
  • 8 slices provolone cheese
  • 2 tbsp butter softened
  • 0.25 cup mayonnaise
  • 1 tbsp sriracha optional for extra spice
  • 2 tbsp green onions chopped
  • 1 tsp sesame seeds toasted

Equipment

  • Large Skillet or Griddle
  • Sharp Knife
  • Mixing bowls
  • Spatula

Method
 

  1. Freeze the ribeye steak for 30-45 minutes to firm it up, then slice as thinly as possible against the grain.
  2. In a bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, grated pear, garlic, and ginger.
  3. Add the sliced beef to the marinade, coating well. Let sit for at least 30 minutes.
  4. Mix mayonnaise with sriracha (if using) in a small bowl and set aside.
  5. Heat a skillet over medium heat with a drizzle of oil. Sauté sliced onions until soft and caramelized. Remove from pan.
  6. Increase heat to medium-high. Add beef (in batches if needed) and cook for 3-5 minutes until browned and cooked through.
  7. Return onions to the pan with the beef. Divide mixture into 4 piles in the pan.
  8. Top each pile with 2 slices of provolone. Cover pan with a lid for 1 minute to melt cheese.
  9. Butter and toast the hoagie rolls. Spread spicy mayo on the buns.
  10. Scoop the cheesy meat mixture into the buns. Garnish with green onions and sesame seeds. Serve immediately.

Notes

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