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Easy Beef Bulgogi Philly Cheesesteak Recipe

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4 from 36 reviews

This Easy Beef Bulgogi Philly Cheesesteak combines the bold, sweet and savory flavors of Korean bulgogi with the classic American Philly cheesesteak. Thinly sliced ribeye is marinated in a flavorful Korean-inspired sauce, cooked to tender perfection, and served in toasted hoagie rolls with melted provolone, sautéed onions, kimchi, and a spicy gochujang aioli for a fusion sandwich experience.

  • Total Time: 50 minutes
  • Yield: 4 sandwiches

Ingredients

Beef and Marinade

  • 1 lb Ribeye (thinly sliced)
  • ¼ cup low-sodium Soy Sauce
  • 3 tablespoons Brown Sugar
  • 2 tablespoons Mirin
  • 1.5 tablespoons Sesame Oil
  • ⅛ teaspoon Black Pepper
  • ½ tablespoon Sesame Seeds (optional)
  • 1 tablespoon Neutral oil (e.g., canola or vegetable oil)

Marinade Puree

  • ½ Korean Pear (peeled and core removed)
  • ½ Medium-sized Yellow Onion (quartered)
  • 3 cloves Garlic
  • 1-2 slices Ginger (peeled)

For the Sandwich

  • 4 tablespoons Butter (salted or unsalted)
  • 1 Onion (sliced)
  • 8 slices Provolone or Mozzarella cheese
  • 4 Hoagie rolls
  • 1 cup Kimchi

Gochujang Aioli

  • 1 teaspoon Gochujang
  • ½ teaspoon Sesame oil
  • 2 tablespoons Mayo

Instructions

  1. Prepare Marinade Puree: In a blender or food processor, combine the peeled Korean pear, quartered yellow onion, garlic cloves, and peeled ginger slices. Blend until smooth to create a marinade puree that will tenderize and flavor the beef.
  2. Marinate Beef: In a large bowl, mix the soy sauce, brown sugar, mirin, sesame oil, black pepper, and sesame seeds (if using). Add the marinade puree and stir to combine. Add the thinly sliced ribeye and toss to coat evenly. Allow it to marinate in the refrigerator for at least 30 minutes to absorb the flavors.
  3. Sauté Onions: Heat 4 tablespoons of butter in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and caramelized, about 8-10 minutes. Remove from skillet and set aside.
  4. Cook Beef: In the same skillet, add 1 tablespoon of neutral oil and increase heat to medium-high. Add the marinated beef strips in a single layer and cook for about 3-5 minutes, stirring occasionally, until beef is browned and cooked through but still tender.
  5. Assemble Sandwiches: Split the hoagie rolls and lightly toast them. Spread gochujang aioli (mix gochujang, sesame oil, and mayo) on the inside of each roll. Layer cooked beef, caramelized onions, a couple of slices of provolone or mozzarella cheese, and a generous spoonful of kimchi inside each roll.
  6. Melt Cheese: Place the assembled sandwiches under a broiler or in a warm oven for 1-2 minutes until the cheese melts and becomes gooey.
  7. Serve: Remove from oven, slice if desired, and serve immediately to enjoy a delicious fusion of Korean bulgogi flavors with classic cheesesteak goodness.

Notes

  • Note 1: Thinly slicing the ribeye is easiest if the meat is slightly frozen. Use a sharp knife to cut slices about 1/8 inch thick for tender cooking.
  • Note 2: Korean pear is used traditionally to tenderize meat and add a subtle sweetness; if unavailable, a ripe Asian pear or a small apple can be substituted.
  • The gochujang aioli adds a spicy and creamy kick that balances the richness of the beef and cheese.
  • Use low-sodium soy sauce to control saltiness in the marinade.
  • Author: Madelynn
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Category: Sandwich
  • Method: Stovetop
  • Cuisine: Korean-American Fusion

Find it online: https://allyumcooks.com/easy-beef-bulgogi-philly-cheesesteak-recipe/