Description
This Philly cheesesteak fusion will blow your mind with the cheese enveloping caramelized onions, seared peppers and the coveted bulgogi steak.
Ingredients
Units
Scale
Marinade:
- 2 garlic cloves, finely minced
- 1/4 inch of ginger, grated or finely minced
- 3 tbs (45 ml) light soy sauce
- 1 1/2 tbs sugar
- 1 1/2 tsp sesame oil
- Pinch of salt and black pepper
Sandwich
- 3/4 lb (340 g) 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 (480 ml) shredded or 8 slices mozzarella, sharp cheddar, provolone or American cheese
- Sauce: Sriracha, mayo, chili sauce or ketchup
Instructions
- Combine the ingredients for the marinade and marinate the beef for 30 minutes.
- Grill or sear the meat in batches so that they don’t steam.
- Assemble slices of beef, peppers, onions on the rolls and top with cheese.
- 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.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 580