Name: Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean-American Fusion
Ingredients: 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; 1 medium yellow onion, sliced; 1 cup bell peppers (any color), sliced; 1 cup kimchi, chopped; 2 tsp vegetable oil; 4 slices provolone or American cheese; 4 toasted hoagie rolls

Introduction

This Korean-inspired Kimchi Bulgogi Cheesesteak is a flavorful fusion of savory beef, tangy kimchi, and melty cheese all nestled inside a toasted hoagie roll. It’s a quick and satisfying meal perfect for weeknights when you want something a little different but still comforting. With just 30 minutes, you can bring bold Korean flavors to the classic cheesesteak.

The image shows two halves of a stuffed sandwich stacked on a white plate placed on a white marbled surface. The sandwich bread is golden brown and soft, with a slightly glossy texture on the outside. Inside, there are two layers of filling: the top layer consists of finely chopped meat mixed with small bits of green herbs, and the bottom layer holds a rich mix of cooked onions and shredded vegetables that are tender and browned. The sandwich is cut open to reveal the fillings clearly, showing the contrast between the warm, browned filling and the soft, light bread. Photo taken with an iphone --ar 4:5 --v 7

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

4 hoagie rolls, toasted

Instructions

Step 1: Slice the beef sirloin, yellow onion, and bell peppers into thin strips for quick cooking and even flavors.

Step 2: In a bowl, combine the soy sauce, sesame oil, and if using, minced garlic and a pinch of sugar. Add the sliced beef and marinate for at least 15 minutes to absorb the flavors.

Step 3: Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers and sauté until tender, about 5 minutes.

Step 4: Push the cooked vegetables to one side of the skillet. Add the marinated beef to the empty side and cook until browned and cooked through, about 5 minutes, stirring occasionally.

Step 5: Stir the chopped kimchi into the beef and vegetable mixture and cook for an additional 2 minutes to meld the flavors.

Step 6: To assemble, spoon the bulgogi and kimchi mixture into toasted hoagie rolls. Top each with a slice of provolone or American cheese and place under a broiler for about 2 minutes, or until the cheese melts and bubbles.

Tips & Variations

For extra heat, add a dash of gochujang (Korean chili paste) to the marinade or mix into the kimchi beef before assembling.

Substitute sirloin with ribeye or flank steak for added richness.

Use mozzarella instead of provolone for a milder, stringier cheese texture.

Try serving the bulgogi mixture over rice instead of a hoagie roll for a low-carb alternative.

FAQs

Can I use store-bought kimchi for this recipe?

Yes, store-bought kimchi works very well and saves time. Just chop it before adding to the bulgogi mixture.

What if I don’t have a broiler to melt the cheese?

You can cover the assembled sandwiches with a lid or foil and cook over low heat until the cheese melts, or place them in a preheated 350°F (175°C) oven for 5 minutes.