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There are fusion dishes that just make sense, and then there is the Spicy Bulgogi Cheesesteak. This sandwich is a revelation. Max calls it the "firework sandwich" because it explodes with sweet, savory, salty, and spicy flavors all at once. It takes the tender, caramelized beef of Korean BBQ and gives it the gooey, cheesy, comfort-food treatment of a Philly classic. It is messy, indulgent, and arguably better than either of the originals.
Jump to:
- Why You Will Love This Spicy Bulgogi Cheesesteak
- How To Make Spicy Bulgogi Cheesesteak
- What Pairs Well With Spicy Bulgogi Cheesesteak
- Spicy Bulgogi Cheesesteak Variations
- Equipment
- Storage / Make Ahead / Serving Tips
- Top Tips for Best Spicy Bulgogi Cheesesteak
- Spicy Bulgogi Cheesesteak FAQs
- A Fusion Favorite
- Related
- Spicy Bulgogi Cheesesteak
Why You Will Love This Spicy Bulgogi Cheesesteak
This recipe takes the concept of a steak sandwich to a whole new level. The beef is marinated in a sweet and garlicky soy glaze that caramelizes beautifully in the pan, creating a depth of flavor you just don't get with plain steak. We top it with sautéed onions and peppers, tangy kimchi for crunch, and a drizzle of spicy Gochujang mayo that cuts through the rich melted cheese.
How To Make Spicy Bulgogi Cheesesteak
The secret lies in thinly slicing the ribeye (pop it in the freezer for 30 minutes first!) and letting it soak up the marinade. We sear the meat hot and fast to get those crispy edges, then sauté the vegetables in the same flavorful pan. We pile the meat and veggies onto toasted hoagie rolls, blanket them in Provolone or Mozzarella, and broil until bubbly before finishing with our signature spicy sauce.
Spicy Bulgogi Cheesesteak Ingredients
The Bulgogi Beef
- 1 lb Ribeye or Sirloin steak (very thinly sliced)
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- ½ pear (grated, helps tenderize the meat)
The Sandwich Build
- 4 Hoagie rolls or French baguette sections
- 1 large yellow onion (sliced)
- 1 green bell pepper (sliced)
- ½ cup kimchi (chopped roughly)
- 6 slices Provolone or Mozzarella cheese
- 2 tablespoons butter (for toasting buns)
The Spicy Mayo
- ⅓ cup mayonnaise
- 1 tablespoon Gochujang (Korean red chili paste)
- 1 teaspoon lime juice
Step by Step Method
Marinate the Beef
- In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, ginger, and grated pear.
- Add the thinly sliced steak and toss to coat. Let it sit for at least 20 minutes (or up to overnight) to tenderize and infuse flavor.
Make the Sauce
- While the meat marinates, whisk the mayonnaise, Gochujang, and lime juice in a small bowl until smooth and pale orange. Set aside.
Sauté the Veggies
- Heat a large skillet over medium-high heat with a drizzle of oil.
- Add the sliced onions and peppers; cook for 5–7 minutes until softened and slightly charred. Remove from the pan and set aside.
Cook the Beef
- In the same hot skillet, add the beef in a single layer (do this in batches if needed to avoid steaming).
- Cook for 2–3 minutes until browned and caramelized at the edges.
- Toss the cooked veggies and chopped kimchi back into the pan with the meat and stir to combine.
Assemble and Broil
- Butter the inside of the hoagie rolls and toast them lightly.
- Pile the meat and vegetable mixture generously into the rolls.
- Top with slices of Provolone cheese.
- Place under the broiler for 1–2 minutes until the cheese is melted and bubbling.
Garnish and Serve
- Drizzle generous amounts of the spicy Gochujang mayo over the hot cheesesteaks.
- Garnish with chopped green onions and serve immediately.
Max’s Reaction: "This is super messy but so good! The meat is sweet like candy, but the sauce makes my tongue tingle. I need extra napkins!"
What Pairs Well With Spicy Bulgogi Cheesesteak
These sandwiches are hearty, so we usually serve them with crispy french fries or onion rings to keep with the "diner" vibe. For a lighter contrast, a crisp cucumber salad with sesame dressing or a side of extra kimchi helps cut through the richness of the cheese and meat.
Spicy Bulgogi Cheesesteak Variations
Bulgogi Rice Bowl
- Skip the bread entirely. Serve the meat, veggies, and kimchi over a bed of steamed white rice. Top with a fried egg and the spicy mayo for a complete meal.
Chicken Bulgogi
- Swap the ribeye for thinly sliced chicken thighs. The marinade works just as well with poultry, though you may want to cook it slightly longer to ensure it is done.
Extra Spicy "Fire" Steak
- Add sliced jalapeños or serrano peppers to the veggie sauté and double the amount of Gochujang in the marinade for a sandwich that really packs a punch.
Mushroom Veggie Option
- Replace the meat with thinly sliced portobello mushrooms. They act like sponges for the savory marinade and offer a meaty texture that works perfectly for vegetarians.
Equipment
- Large Skillet or Wok
- Small Whisk
- Serrated Knife (for bread)
- Broiler or Toaster Oven
Storage / Make Ahead / Serving Tips
Storage Tips That Keep It Fresh
The cooked meat and vegetable mixture can be stored in an airtight container in the fridge for up to 3 days. Store the sauce separately. We do not recommend storing assembled sandwiches as the bread will get soggy.
Make Ahead Strategy
You can slice the meat and mix the marinade the night before. Let the beef sit in the marinade in the fridge overnight—it will be incredibly tender the next day. You can also mix the spicy mayo in advance.
Reheating Instructions
Reheat the meat mixture in a hot skillet for 2 minutes to crisp it back up. Toast fresh buns and assemble just before eating.
Top Tips for Best Spicy Bulgogi Cheesesteak
The most important step is slicing the meat thin. If the steak is too thick, it will be chewy and hard to eat in a sandwich. Freezing the steak for 30–45 minutes makes it firm enough to slice paper-thin with a sharp knife. Also, don't skip the kimchi! Even if you aren't a huge fan of fermented foods, the heat of the pan mellows out the sourness, and it adds a crucial crunchy texture that balances the soft cheese and bread.
Spicy Bulgogi Cheesesteak FAQs
What is Gochujang?
Gochujang is a savory, sweet, and spicy fermented Korean red chili paste. You can find it in the Asian aisle of most grocery stores. It provides the signature flavor for the spicy sauce.
Can I use ground beef?
Yes! Ground beef makes for a delicious "Bulgogi Sloppy Joe" style sandwich. Just brown the meat and stir in the marinade ingredients directly to the pan.
What cheese is best?
Provolone is the standard for cheesesteaks because it melts well and has a mild flavor. Mozzarella is a good substitute. We avoid cheddar here as the sharp flavor clashes with the soy marinade.
A Fusion Favorite
This sandwich has quickly become a Friday night staple in our house. It’s fun, different, and incredibly satisfying. If you are looking for more unique family meals, try our Rotel Pasta Fiesta for a spicy skillet dinner, or the fun Chicken Bacon Ranch Fries for a crowd-pleasing appetizer. For a comforting bowl on the side, the Creamy Kielbasa Potato Soup is always a hit.
Share your Spicy Bulgogi Cheesesteak! Tag us @HannahCooking with #SpicyBulgogiCheesesteak — we’re dying to see your version and hear about your homemade kitchen stories!
⭐️ Rate this Spicy Bulgogi Cheesesteak recipe and let us know what twists or ingredients you used!
Related
Looking for other recipes like Spicy Bulgogi Cheesesteak? Try these:
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- Best Red Velvet Cupcakes40 Minutes
- Creamy Parmesan Beef Linguine with Garlic Butter Sauce25 Minutes
- Eggs Benedict Casserole2 Hours 10 Minutes
Spicy Bulgogi Cheesesteak
Equipment
- 1 Large skillet (For cooking)
- 1 Small whisk (For sauce)
- 1 Serrated knife (For bread)
Ingredients
- 1 lb ribeye steak - Thinly sliced
- 4 large hoagie rolls - Split
- 6 slices Provolone cheese - Or Mozzarella
- 1 cup yellow onion - Sliced
- 1 cup green bell pepper - Sliced
- ½ cup kimchi - Roughly chopped
- ¼ cup soy sauce - For marinade
- 1 tablespoon brown sugar - For marinade
- 1 tablespoon sesame oil - For marinade
- 2 cloves garlic - Minced
- ⅓ cup mayonnaise - For spicy sauce
- 1 tablespoon Gochujang - Korean chili paste
- 2 tablespoon butter - For toasting buns
Instructions
- Whisk soy sauce, sugar, sesame oil, and garlic; marinate sliced beef for 20 mins.
- Mix mayonnaise, Gochujang, and lime juice in a small bowl for the sauce.
- Sauté onions and peppers in a skillet until soft; remove from pan.
- Sear beef in the same skillet until browned; return veggies and add kimchi.
- Pile mixture onto toasted buns, top with cheese, and broil until melted. Drizzle with spicy sauce.
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