Spicy Bulgogi Cheesesteak
A mouthwatering fusion sandwich featuring tender Korean BBQ marinated beef, sautéed veggies, kimchi, and melted cheese on a toasted roll.
Pin Share Print Servings: 4 sandwich
Calories: 650kcal
Cost: $18
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.
Notes
Freeze the steak for 30 minutes before slicing to get paper-thin pieces. The pear in the marinade helps tenderize the meat.
Nutrition
Serving: 350g | Calories: 650kcal (33%) | Carbohydrates: 45g (15%) | Protein: 35g (70%) | Fat: 32g (49%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 85mg (28%) | Sodium: 1300mg (57%) | Potassium: 500mg (14%) | Fiber: 3g (13%) | Sugar: 12g (13%) | Vitamin A: 600IU (12%) | Vitamin C: 15mg (18%) | Calcium: 250mg (25%) | Iron: 4mg (22%)