Save This Korean-American fusion sandwich brings together tender marinated bulgogi beef, spicy fermented kimchi, and creamy provolone cheese on perfectly toasted hoagie rolls. The marinated ribeye steak cooks quickly in a skillet, then combines with sautéed vegetables and kimchi for a savory, spicy filling. Each sandwich gets a final broil to melt the cheese into a bubbly, golden topping. The result is a mouthwatering twist on the classic cheesesteak that balances sweet, savory, and spicy flavors with a satisfying, cheesy finish.
The first time I made these fusion cheesesteaks was on a rainy Tuesday when I was craving something bold but didn't want to leave the house. The combination of sizzling bulgogi beef with spicy kimchi and melty provolone felt like a revelation. Now it's become my go-to comfort food when regular sandwiches just won't cut it.
My sister was skeptical about mixing Korean flavors with a classic cheesesteak until she took that first bite. Now she requests these every time she visits, and we've started experimenting with different kimchi brands to find our favorite.
Ingredients
- Ribeye steak: Thinly slicing it against the grain makes the beef incredibly tender and quick-cooking
- Soy sauce and brown sugar: This sweet-salty combination creates that classic bulgogi caramelization
- Sesame oil: Just a tablespoon adds that unmistakable Korean aroma we all love
- Grated pear or apple: The natural enzymes tenderize the meat while adding subtle sweetness
- Fresh ginger and garlic: These aromatics build that deep savory base
- Well-drained kimchi: Squeeze out excess liquid so your rolls don't get soggy
- Provolone cheese: It melts beautifully and balances the spicy kimchi
- Hoagie rolls: Soft but sturdy enough to hold all those juicy fillings
Instructions
- Marinate the beef:
- Whisk together soy sauce, brown sugar, sesame oil, garlic, pear, ginger, rice vinegar, and pepper in a bowl. Add the sliced ribeye and let it soak up all those flavors for at least 15 minutes.
- Cook the bulgogi:
- Heat your largest skillet over medium-high heat until it's nice and hot. Cook the marinated beef for 3-4 minutes, letting it develop those gorgeous browned edges.
- Sauté the vegetables:
- In the same pan, cook the onions and bell peppers until they soften. Add the chopped kimchi and let it get fragrant and slightly caramelized.
- Combine everything:
- Return the beef to the skillet and toss everything together. Let the flavors meld for a minute or two over medium heat.
- Toast the rolls:
- Preheat your broiler and place the split rolls cut-side up on a baking sheet. Let them get golden and slightly crispy, about 1-2 minutes.
- Assemble and melt:
- Pile the beef and kimchi mixture onto the toasted rolls. Top each sandwich with two provolone slices and broil until the cheese is bubbly and starting to brown.
- Finish and serve:
- Sprinkle with scallions and sesame seeds. Add a swipe of gochujang or mayo if you want extra creaminess or heat.
Save These sandwiches have become legendary in our friend group. There's something about that first bite when the cheese stretches and the kimchi crunch hits that makes everyone pause and reach for seconds.
Making It Your Own
Sometimes I use mozzarella instead of provolone when I want a milder flavor that still melts beautifully. For my spice-loving friends, I'll add fresh jalapeño slices right under the cheese.
Perfect Pairings
A cold crisp lager cuts through the rich meat and cheese, while an iced green tea refreshes your palate between bites. I've also found that a simple cucumber salad with rice vinegar makes the perfect cooling side.
Make-Ahead Tips
You can marinate the beef up to 24 hours in advance for even deeper flavor. The vegetables can be prepped and stored in the fridge, making assembly lightning-fast on busy weeknights.
- Wrap leftovers tightly and reheat under the broiler for best texture
- Toast the cut side of rolls longer if you prefer extra crunch
- Double the beef mixture and freeze half for next time
Save There's nothing quite like standing at the counter with one of these hot sandwiches in hand, listening to the sizzle of kimchi and cheese together. Pure comfort food magic.
Recipe FAQs
- → What type of beef works best for bulgogi in this sandwich?
-
Ribeye steak is ideal for bulgogi as it remains tender and flavorful when thinly sliced and quickly cooked. The marbling adds richness that stands up to the marinade and cooking process.
- → Can I make this vegetarian or vegan?
-
Yes! Substitute the beef with sliced mushrooms or firm tofu. For vegan version, use plant-based cheese and ensure your bread is vegan-friendly. The marinade and cooking method remain the same.
- → How spicy is this sandwich?
-
The spiciness comes primarily from the kimchi and optional gochujang. Using mild kimchi will create a milder sandwich, while spicy kimchi or added gochujang will increase the heat level.
- → What's the best cheese to use?
-
Provolone melts beautifully and has a mild flavor that complements the bulgogi. Mozzarella or American cheese also work well, each bringing their own melt characteristics and flavor profiles.
- → Can I prepare components ahead of time?
-
Yes! Marinate the beef up to 24 hours ahead. Kimchi can be prepared in advance, and vegetables can be sliced ahead. Assemble just before serving for best texture and melted cheese.
