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Bulgogi cheesesteak on white background.
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Bulgogi Cheesesteak Sandwich

If you combine Korean bulgogi flavours with a classic Philly cheesesteak sandwich, you get the most incredible Bulgogi Cheesesteak Sandwich.
Prep Time10 minutes
Cook Time20 minutes
Marinating time30 minutes
Total Time1 hour
Course: Lunch
Cuisine: American, Korean
Servings: 2 people
Calories: 971kcal
Author: Emily Roz

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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!

Nutrition

Calories: 971kcal | Carbohydrates: 85g | Protein: 47g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 2565mg | Potassium: 853mg | Fiber: 7g | Sugar: 18g | Vitamin A: 820IU | Vitamin C: 10mg | Calcium: 538mg | Iron: 9mg