Korean-Style Cheesesteak

Ingredients

While the original American cheesesteak typically uses thinly sliced beef, this Korean adaptation incorporates the marinating and grilling techniques of bulgogi. The beef is marinated in a mixture of soy sauce, garlic, ginger, and other seasonings to infuse it with rich flavors. Additionally, the Korean-style cheesesteak is served on a toasted baguette instead of a traditional hoagie roll. We alse have the original recipe for Cheesesteak, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 tablespoon rice wine or mirin 1 tablespoon rice wine or mirin
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 4 slices provolone cheese 4 slices provolone cheese
• 4 small baguettes, toasted 4 small baguettes, toasted

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 35g (8g sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, brown sugar, sesame oil, garlic, ginger, and rice wine. Mix well to make the marinade.
2. 2.
   Place the sliced beef in a ziplock bag and pour the marinade over it. Seal the bag and massage the marinade into the beef. Let it marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside.
4. 4.
   In the same skillet, add the sliced onion and bell pepper. Cook until they are softened and slightly caramelized, about 5 minutes.
5. 5.
   Return the cooked beef to the skillet and toss it with the onion and bell pepper mixture.
6. 6.
   Place a slice of provolone cheese on top of each portion of beef and vegetables. Cover the skillet and let the cheese melt for a minute.
7. 7.
   To assemble the cheesesteaks, place the beef, vegetables, and melted cheese on a toasted baguette. Serve hot.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef like sirloin or ribeye and slice it as thinly as possible. Partially freezing the beef for about 30 minutes before slicing will make it easier to achieve thin slices.
• Baguette — Toasting the baguette adds a nice crunch to the sandwich. You can also use a softer bread if preferred.

Tips & Tricks

• For extra flavor, you can add thinly sliced mushrooms or kimchi to the onion and bell pepper mixture.
• If you prefer a spicier kick, drizzle some gochujang (Korean chili paste) or sriracha sauce on top of the melted cheese.
• Feel free to customize the toppings by adding pickled radishes, shredded lettuce, or sliced jalapenos.

Serving advice

Serve the Korean-style cheesesteaks hot, accompanied by a side of kimchi or pickled vegetables. They make a satisfying lunch or dinner option.

Presentation advice

To enhance the presentation, cut the cheesesteaks in half diagonally and serve them on a wooden cutting board or a platter. Garnish with a sprinkle of sesame seeds and chopped green onions for a pop of color.