Why Make This Recipe
Korean-Inspired Kimchi Bulgogi Cheesesteak is a delicious twist on the classic cheesesteak. It combines the savory flavors of marinated beef, the tanginess of kimchi, and the gooeyness of melted cheese. This recipe is not only simple to make but also offers a unique fusion of Korean and American tastes that will please anyone looking for a tasty meal. Plus, it’s a great way to use up leftover kimchi!
How to Make Korean-Inspired Kimchi Bulgogi Cheesesteak
Ingredients
- 1 lb beef sirloin, thinly sliced
- 1 cup kimchi, chopped
- 1 medium yellow onion, sliced
- 1 cup bell peppers (any color), sliced
- 4 slices provolone or American cheese
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tsp vegetable oil
- Optional: minced garlic and sugar for marinade
Directions
- Slice the beef, onion, and bell peppers.
- In a bowl, mix soy sauce, sesame oil, optional garlic, and optional sugar. Marinate the beef for at least 15 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Sauté onions and bell peppers until tender (about 5 minutes).
- Push veggies to one side; add marinated beef to the skillet. Cook until browned (about 5 minutes), stirring occasionally.
- Mix in chopped kimchi; cook for an additional 2 minutes.
- Assemble by placing the bulgogi mixture on toasted hoagie rolls and topping with cheese. Broil for about 2 minutes until cheese melts.
How to Serve Korean-Inspired Kimchi Bulgogi Cheesesteak
Serve the cheesesteak hot on toasted hoagie rolls. You can add extra kimchi or a drizzle of sriracha for an added kick. It pairs wonderfully with a side of fries or a fresh salad for a balanced meal.
How to Store Korean-Inspired Kimchi Bulgogi Cheesesteak
If you have leftovers, store the filling in an airtight container in the refrigerator for up to 3 days. You can reheat it in a skillet over medium heat. If you made sandwiches and have leftovers, it’s best to keep the filling and bread separate to prevent sogginess.
Tips to Make Korean-Inspired Kimchi Bulgogi Cheesesteak
- Use thinly sliced beef for best results; it cooks faster and is more tender.
- Feel free to adjust the amount of kimchi based on your taste preference.
- Toast the hoagie rolls before filling them to add a nice crunch.
Variation
You can switch up the protein by using chicken or tofu instead of beef. For a vegetarian option, try using seitan or mushrooms as a substitute.
FAQs
Can I use store-bought kimchi?
Yes, store-bought kimchi works perfectly in this recipe, saving you time.
What if I don’t have hoagie rolls?
You can use any type of bread you have on hand, like baguettes or even lettuce wraps for a low-carb version.
Can I freeze the filling?
Yes, you can freeze the bulgogi mixture in a freezer-safe container for up to 2 months. Reheat it in a skillet when ready to serve.
Korean-Inspired Kimchi Bulgogi Cheesesteak
Ingredients
Main Ingredients
- 1 lb beef sirloin, thinly sliced Use thinly sliced beef for best results.
- 1 cup kimchi, chopped Adjust the amount based on taste preference.
- 1 medium yellow onion, sliced
- 1 cup bell peppers (any color), sliced
- 4 slices provolone or American cheese
Marinade
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tsp vegetable oil For cooking.
- optional minced garlic For marinade.
- optional sugar For marinade.
Instructions
Preparation
- Slice the beef, onion, and bell peppers.
- In a bowl, mix soy sauce, sesame oil, optional garlic, and optional sugar. Marinate the beef for at least 15 minutes.
Cooking
- Heat vegetable oil in a skillet over medium-high heat. Sauté onions and bell peppers until tender (about 5 minutes).
- Push veggies to one side; add marinated beef to the skillet. Cook until browned (about 5 minutes), stirring occasionally.
- Mix in chopped kimchi; cook for an additional 2 minutes.
Assembly
- Assemble by placing the bulgogi mixture on toasted hoagie rolls and topping with cheese. Broil for about 2 minutes until cheese melts.