If you combine Korean bulgogi with a classic Philly cheesesteak sandwich, you get the most incredible Bulgogi Cheesesteak Sandwich. Thin slices of marinated steak, kimchi, gochujang mayonnaise, and cheese all in a bread roll, this is one of the best sandwiches I've ever made...I hope you love it!
Every sandwich needs a crunch, a cheese pull, an umami-packed filling, a tasty condiment, and a good sandwiching element (bread). And this bulgogi sandwich has it all.
If you're a fan of korean flavours, you'll love this bulgogi fried rice or my korean-style chicken stew for a comforting dinner option!
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What is a Bulgogi Cheesesteak Sandwich?
This sandwich combines two beautiful flavour cultures; American Philly and Korean.
Bulgogi: Korean thinly sliced meat marinated in a sweet and savoury sauce, which is then typically grilled or stir-fried. You can get beef bulgogi, pork bulgogi, or chicken bulgogi! It can be served with rice, in lettuce cups, or on its own as a side dish (also known as Banchan in Korea).
Cheesesteak: Philly cheesesteak is an iconic American sandwich developed in Philadelphia. It consists of a bread roll stuffed with thinly sliced beef and melted cheese.
Can you understand why I wanted to combine these two incredible dishes into one?! I'm so excited for you to try this recipe!!!
Ingredients and Substitutions
Beef bulgogi marinade: steak (rump or sirloin), pear (use ½ tablespoon brown sugar if you don't have pear), dark soy sauce, sesame oil, fresh garlic, fresh ginger, and gochujang (korean red pepper paste).
Kimchi: I love making homemade kimchi but store-bought kimchi from your local asian supermarket is the next best option!
Cheese: I'm using a combination of mozzarella cheese and burger cheese (you know the orange square plastic American cheeses!). You could alternatively use provolone or cheddar.
Gochujang mayo: you'll need mayonnaise, gochujang (you could alternatively use sriracha), gochugaru flakes (omit if you don't have these), and rice wine vinegar.
Bread roll: I love using baguette for this recipe, but any white roll would work a treat. Ciabatta, focaccia, white bread roll...you do you!
The full list of ingredients and measurements is at the bottom of this blog, just scroll down to find the recipe card!
Step by Step Instructions with Photos
Step 1: As soon as you buy your steak, place it in the freezer for 30 minutes before slicing. Once the steak is semi-frozen, slice into very thin pieces.
Step 2: In a large bowl, combine the grated pear, 2 tablespoon dark soy sauce, 1 tablespoon sesame oil, 3 minced garlic cloves, 1 inch minced ginger, and 1 tablespoon gochujang. Stir to combine.
Step 3: Add the beef strips into the marinade and place into the fridge for 30 minutes, or overnight for extra flavour and depth.
Step 4: After marinading, place a frying pan/skillet on medium heat and drizzle ½ tablespoon vegetable oil in the pan. Once hot, add in your beef marinade. Stir fry for 5 minutes and add in the spring onions and sesame seeds. Stir to combine. Taste and season with salt, sugar, or pepper based on your preferences.
Step 5: Time to assemble the sandwich. Slice open your bread rolls and place on an oven-proof tray. Combine the gochujang mayo ingredients in a small bowl and then spread on both sides of the open roll. Top one side of the sandwich with beef bulgogi, kimchi, mozzarella cheese, and burger american cheese. Place the sandwich under the grill for a few minutes to melt the cheese (keep an eye on it so it doesn't burn!!).
Step 6: Remove the sandwich from the grill and wrap in parchment paper. Enjoy, my friends!
What To Do with Leftovers
Leftovers? Really? There will be none (hehe).
But if there are, here's what I'd recommend:
If you've already assembled the sandwich, wrap in parchment paper and place in the fridge. When you're ready to eat, place the sandwich (parchment paper removed) into the oven at 180C/355F for 10 minutes until the centre is warm.
If you've not yet assembled the sandwich, store each element in tupperware and store in the fridge for up to 3 days.
FAQs
A beautiful combination of korean beef bulgogi (fried sweet umami marinated beef) and philly cheesesteak sandwich (beef and melted cheese in bread roll).
For sure, you can add in some pickles cucumbers, homemade slaw, or rocket/arugula.
You can adjust the spice level based on your preferences, so it can be spicy if you'd like it to be by adding more gochujang to your mayonnaise for example, or very mild if you'd prefer.
If you tried this Bulgogi Cheesesteak Sandwich or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Bulgogi Cheesesteak Sandwich
Ingredients
For the beef bulgogi marinade
- 250 g rump steak freeze for 30 minutes and then slice into thin pieces
- 1 pear grated
- 2 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 3 garlic cloves minced
- 1 inch ginger minced
- 1 tablespoon gochujang
- 2 spring onions / scallions finely sliced
- ½ tablespoon black sesame seeds
Assembling the bulgogi cheesesteak
- 2 tablespoon kimchi
- 3 slices mozzarella
- 3 american burger cheese
- 1 baguette or ciabatta or focaccia to serve 2 people
For the Gochujang mayonnaise
- 2 tablespoon mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon gochugaru flakes optional
- 1 teaspoon rice wine vinegar
Instructions
- Place your steak in the freezer for 30 minutes before slicing. Once the steak is semi-frozen, slice into very thin pieces.
- In a large bowl, combine the grated pear, 2 tablespoon dark soy sauce, 1 tablespoon sesame oil, 3 minced garlic cloves, 1 inch minced ginger, and 1 tablespoon gochujang. Stir to combine.
- Add the beef strips into the marinade and place into the fridge for 30 minutes, or overnight for extra flavour and depth.
- After marinading, place a frying pan/skillet on medium heat and drizzle ½ tablespoon vegetable oil in the pan. Once hot, add in your beef marinade. Stir fry for 5 minutes and add in the spring onions and sesame seeds. Stir to combine. Taste and season with salt, sugar, or pepper based on your preferences (you may need to add ½ teaspoon sugar if the pear isn't as sweet).
- Time to assemble the sandwich. Slice open your bread roll and place on an oven-proof tray. Combine the gochujang mayo ingredients in a small bowl and then spread on both sides of the open roll. Top one side of the sandwich with beef bulgogi, kimchi, mozzarella cheese, and burger american cheese. Place the sandwich under the grill for a few minutes to melt the cheese (keep an eye on it so it doesn't burn!!).
- Remove the sandwich from the grill and wrap in parchment paper. Enjoy, my friends.
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