I love this Korean-Inspired Kimchi Bulgogi Cheesesteak because it brings Korean spice into an all-time favorite sandwich. I make it when I want bold flavor with little fuss, and the melt of cheese makes it extra cozy. Try a traditional kimchi recipe if you want homemade tang.
What You’ll Need
- 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
If you want a quick read on how kimchi is made, that guide explains the basics well.
My Trusted Kitchen Tools
I keep this short. You need:
- Large mixing bowl for the marinade
- Sharp knife and cutting board
- Heavy skillet or cast iron pan
- Tongs or a spatula
- Baking sheet and broiler-safe rack
- Hoagie rolls or long sandwich rolls
Bringing It All Together
- Slice the beef, onion, and bell peppers.
- Mix soy sauce, sesame oil, optional garlic, and optional sugar in a bowl.
- 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 and add marinated beef to the skillet.
- Cook beef until browned, about 5 minutes, stirring occasionally.
- Mix in chopped kimchi and cook for 2 more minutes.
- Place bulgogi mixture on toasted hoagie rolls and top with cheese.
- Broil for about 2 minutes until cheese melts.
Making It Your Own (Swaps & Ideas)
Swap provolone for cheddar or pepper jack for more kick. Use chicken or thin pork slices if you prefer. If you want to learn more about kimchi varieties and recipes, check this traditional kimchi recipe for ideas to match your taste.
How We Love to Serve It
I serve this sandwich with crisp potato chips or a simple green salad. A cold beer or iced tea balances the heat and tang nicely. Cut the sandwich in half for easy sharing.
A Few Tips For Success
- Slice the beef very thin so it cooks fast and stays tender.
- Do not overcrowd the pan; cook in batches if needed for a good brown.
- Taste the kimchi first; if it is very salty, reduce added soy sauce.
Saving Some For Later
Cool leftovers, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to keep the beef tender. For longer storage, freeze the cooked mixture in portions for up to 2 months and thaw overnight in the fridge before reheating.
From My Kitchen to Yours
I hope this Korean-Inspired Kimchi Bulgogi Cheesesteak brings warmth to your table as it does to mine. I make it when I want a fast weeknight win or a bold weekend treat. Love, Sarah
Your Questions, Answered
Can I use frozen beef for Korean-Inspired Kimchi Bulgogi Cheesesteak?
You can, but thaw it first and pat it dry so it marinates well and browns nicely.
How spicy is the Korean-Inspired Kimchi Bulgogi Cheesesteak?
Spice depends on the kimchi you use. Mild kimchi makes a gentle tang; spicy kimchi turns the sandwich up a notch.
Can I make the Korean-Inspired Kimchi Bulgogi Cheesesteak ahead of time?
Yes. Cook the bulgogi mixture, cool it, and store it in the fridge. Reheat before assembling and broiling for best texture.
Print
Korean-Inspired Kimchi Bulgogi Cheesesteak
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A flavorful sandwich that combines Korean spice with a classic cheesesteak, topped with melty cheese and kimchi.
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
Instructions
- Slice the beef, onion, and bell peppers.
- Mix soy sauce, sesame oil, optional garlic, and optional sugar in a bowl.
- 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 and add marinated beef to the skillet.
- Cook beef until browned, about 5 minutes, stirring occasionally.
- Mix in chopped kimchi and cook for 2 more minutes.
- Place bulgogi mixture on toasted hoagie rolls and top with cheese.
- Broil for about 2 minutes until cheese melts.
Notes
Slice the beef thin for tenderness. Do not overcrowd the pan for proper browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: kimchi, bulgogi, cheesesteak, Korean sandwich, quick meal