why make this recipe
Spicy Kimchi Bulgogi Cheesesteak is a tasty and exciting twist on the classic cheesesteak. This recipe combines the savory flavors of marinated beef with the spicy, tangy taste of kimchi. It’s not just delicious; it adds a fun Korean flair to a beloved sandwich. Whether you’re a fan of traditional cheesesteaks or looking to try something new, this recipe is perfect for satisfying your cravings.
how to make Spicy Kimchi Bulgogi Cheesesteak
Ingredients
- 1 pound beef sirloin, thinly sliced
- 1 cup kimchi, chopped
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 provolone cheese slices
- 4 hoagie rolls, sliced open
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Optional garnishes: chopped green onions and sesame seeds
Directions
In a large mixing bowl, combine the sliced beef sirloin with soy sauce, gochujang, sesame oil, minced garlic, salt, and pepper. Mix well to evenly coat the beef in the marinade. Allow it to marinate for at least 30 minutes in the refrigerator for maximum flavor.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, and sauté for about 3-4 minutes, or until they are softened and slightly caramelized. Remove the vegetables from the skillet and set them aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Once the oil is heated, add the marinated beef to the skillet in a single layer. Cook for about 2-3 minutes on each side or until the beef is browned and cooked through.
Once the beef is fully cooked, add the chopped kimchi to the skillet, mixing it into the beef. Cook for an additional 1-2 minutes until the kimchi is heated through and flavors meld together.
While the beef and kimchi are cooking, place the hoagie rolls on a baking sheet and toast them in a preheated oven at 350°F for about 5 minutes until they’re warm but not too crispy.
To assemble, layer the beef and kimchi mixture onto the toasted hoagie rolls. Top each sandwich with a slice of provolone cheese. Return the sandwiches to the oven for another 2-3 minutes, or until the cheese is melted.
Remove the sandwiches from the oven and garnish with chopped green onions and sesame seeds if desired. Serve hot.
how to serve Spicy Kimchi Bulgogi Cheesesteak
Serve the Spicy Kimchi Bulgogi Cheesesteak hot right after making it. You can enjoy it as a casual meal or serve it at a gathering with friends. Pairing it with some crispy fries or a simple salad can balance the flavors nicely.
how to store Spicy Kimchi Bulgogi Cheesesteak
To store leftovers, let the sandwiches cool completely. Wrap them tightly in foil or plastic wrap, and place them in an airtight container. They can be kept in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
tips to make Spicy Kimchi Bulgogi Cheesesteak
- For the best flavor, be sure to marinate the beef for at least 30 minutes. Longer marinating will enhance the taste even more.
- Adjust the spiciness of the dish by adding less gochujang if you prefer a milder flavor.
- Use fresh hoagie rolls for the best texture and taste.
variation (if any)
You can switch the beef sirloin for chicken or tofu to make this recipe vegetarian. Additionally, feel free to experiment with different cheeses such as cheddar or mozzarella for a unique twist.
FAQs
1. Can I use a different type of meat?
Yes, you can substitute beef sirloin with chicken, pork, or even tofu for a vegetarian version.
2. Is kimchi necessary for this recipe?
While kimchi gives this dish its unique flavor, you can omit it or replace it with another pickled vegetable if you prefer a milder taste.
3. How can I make it less spicy?
To make the recipe less spicy, reduce the amount of gochujang. You can also add more onion and bell pepper to balance the heat.
Spicy Kimchi Bulgogi Cheesesteak
Ingredients
For the Marinade
- 1 pound beef sirloin, thinly sliced
- 1 cup kimchi, chopped
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste) Adjust quantity for desired spiciness
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Sandwich
- 1 small onion, thinly sliced
- 1 green bell pepper thinly sliced
- 4 slices provolone cheese
- 4 hoagie rolls sliced open Fresh rolls recommended
- 2 tablespoons vegetable oil
- Optional chopped green onions and sesame seeds For garnish
Instructions
Preparation
- In a large mixing bowl, combine the sliced beef sirloin with soy sauce, gochujang, sesame oil, minced garlic, salt, and pepper. Mix well and marinate in the refrigerator for at least 30 minutes.
- Prepare the vegetables by slicing the onions and bell peppers.
Cooking
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, sauté for 3-4 minutes until softened and caramelized, then set aside.
- Add the remaining tablespoon of vegetable oil to the skillet. Once heated, add the marinated beef in a single layer and cook for 2-3 minutes on each side until browned.
- Stir in the chopped kimchi and cook for an additional 1-2 minutes until heated through.
Assembly
- Toast the hoagie rolls in a preheated oven at 350°F for about 5 minutes.
- Layer the beef and kimchi mixture onto the toasted hoagie rolls and top with provolone cheese.
- Return sandwiches to the oven for another 2-3 minutes to melt the cheese.
- Garnish with chopped green onions and sesame seeds if desired. Serve hot.