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Spicy Bulgogi Cheesesteak

A bold Korean-American fusion sandwich featuring tender gochujang-marinated bulgogi beef, caramelized onions, and melted provolone cheese stuffed into a toasted hoagie roll.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Fusion, Korean
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Bulgogi Marinade & Beef
  • 1.5 lbs ribeye steak very thinly sliced
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp brown sugar
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 0.25 cup Asian pear grated
  • 2 green onions finely sliced
  • 1 tbsp gochujang adjust to taste
  • 1 tsp rice vinegar
  • 1 tbsp toasted sesame seeds
Sandwich Assembly
  • 4 hoagie rolls split and lightly toasted
  • 1 large onion thinly sliced
  • 1 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 8 slices provolone cheese
  • 1 tbsp extra gochujang for serving
  • 2 tbsp sliced green onions and sesame seeds for garnish

Equipment

  • Cast iron skillet or large skillet
  • Sharp Knife
  • Mixing bowls
  • Lid or foil for melting cheese

Method
 

  1. Place ribeye in the freezer for 30–45 minutes until firm. Slice as thinly as possible against the grain, about 1–2mm thick.
  2. Whisk together soy sauce, sesame oil, brown sugar, garlic, ginger, grated pear, green onions, gochujang, and rice vinegar. Pour over sliced beef, toss to coat, and refrigerate for at least 30 minutes.
  3. In a large skillet over medium heat, melt butter with oil. Cook sliced onion for 20–25 minutes until deeply caramelized. Season with salt, remove, and set aside.
  4. Increase heat to medium-high. Cook marinated beef in batches for 2–3 minutes per batch until cooked through and slightly charred at the edges.
  5. Return all beef to the pan with caramelized onions. Lay provolone slices over the mixture, cover with a lid, and let melt for 60–90 seconds.
  6. Toast hoagie rolls cut-side down in a dry pan or under the broiler for 1–2 minutes until golden.
  7. Scoop generous portions of cheesy bulgogi mixture into each roll. Drizzle with extra gochujang if desired.
  8. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.

Notes

For best results, marinate the beef overnight. Partially freezing the ribeye makes ultra-thin slicing much easier. Adjust gochujang quantity to your preferred spice level. Kimchi can be added to the filling for extra heat and fermented flavor.