Korean Bulgogi Cheesesteak

This Philly cheesesteak fusion will blow your mind with the cheese enveloping caramelized onions, seared peppers and the coveted bulgogi steak.
By Ai Ping

Bulgogi-Philly-Cheese-Steak-Sandwich1

The day I made Bulgogi Philly Cheesesteak Sandwich. I lost it. Completely. I lost it to the cheese enveloping the caramelized onions, seared peppers and the coveted bulgogi steak.

Bulgogi-Philly-Cheese-Steak-Sandwich-Top

Korean Bulgogi Cheesesteak
 
This Philly cheesesteak fusion will blow your mind with the cheese enveloping caramelized onions, seared peppers and the coveted bulgogi steak.
Author:
Recipe Type: Main
Cuisine: American-Korean Fusion
Serves: Feeds 2 hungry people
Ingredients
Marinade:
  • 2 garlic cloves, finely minced
  • ¼ inch of ginger, grated or finely minced
  • 3 tbs light soy sauce
  • 1½ tbs sugar
  • 1½ tsp sesame oil
  • Pinch of salt and black pepper
Sandwich
  • ¾ lb ribeye (thin bulgogi type)
  • 1 large onion, thinly sliced and caramelized
  • 1 red bell pepper, thinly sliced and sautéed
  • 1 green bell pepper, thinly sliced and sautéed
  • 4 mini hoagie rolls or hot dog buns, buttered
  • 2 cups shredded or 8 slices mozzarella, sharp cheddar, provolone or American cheese
  • Sauce: Sriracha, mayo, chili sauce or ketchup
Instructions
  1. Combine the ingredients for the marinade and marinate the beef for 30 minutes.
  2. Grill or sear the meat in batches so that they don’t steam.
  3. Assemble slices of beef, peppers, onions on the rolls and top with cheese.
  4. Put them in the oven on broil (or heat on the stove) until cheese melts (a couple minutes). Add sauce and serve with fries, chips or pickles.
Notes
I buy the thin slices of meat from Korean markets. If you want to attempt cutting it yourself, firm up the meat in the freezer for 20 minutes before cutting.
Since the meat is very thin, it’s easy to overcook the meat. Remove from heat once they turn from pink to brown.
My trick to caramelizing onions is to start with oil and a pinch sugar on medium to medium low heat. Then, every time the onions look like they’re starting to burn, I add hot water. This does two things. One, helps cook the onions without adding more oil. Two, helps deglaze the pan which brings more flavor to the onions. Adding a pinch of baking soda adds color and thus flavor to the onions as well.

 

Ai Ping

Ai Ping is from Malaysia but also calls Taiwan and the U.S. her home. Though armed with an IT and business background, she still prefers cooking, photography & blogging. Her website, Curious Nut says it all with its motto 'exploring life through the lens'. She loves to eat and cook, eat and play, eat and explore and share the love with everyone.

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