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Cheesy Kimchi Bulgogi Cheesesteak Quick Dinner Ideas

Cheesy Kimchi Bulgogi Cheesesteak Quick Dinner Ideas

This Cheesy Kimchi Bulgogi Cheesesteak Quick Dinner Ideas combines tender ribeye, savory soy marinade, and spicy fermented cabbage for a fusion masterpiece.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Korean-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Bulgogi Beef
  • 1.5 lb ribeye steak thinly sliced
  • 3 tbsp soy sauce low sodium
  • 2 tbsp brown sugar packed
  • 1 tbsp sesame oil toasted
  • 3 cloves garlic minced
  • 1 tsp ginger fresh grated
The Sandwich
  • 1 cup kimchi chopped, drained
  • 1 unit yellow onion thinly sliced
  • 8 slices provolone cheese or mild cheddar
  • 4 unit hoagie rolls split lengthwise
  • 2 tbsp vegetable oil for frying
  • 1 tbsp butter softened

Equipment

  • Large Cast Iron Skillet
  • Small mixing bowl
  • Chef Knife
  • Spatula
  • Aluminum Foil

Method
 

Prepare and Cook
  1. Whisk soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl, then toss with sliced beef to marinate for 15 minutes.
  2. Heat a large skillet over medium-high heat with one tablespoon of oil and sauté the onions until translucent and slightly charred.
  3. Add the chopped kimchi to the skillet with the onions and cook for 3 minutes until the liquid evaporates and the kimchi softens.
  4. Remove vegetables from the pan, add the remaining oil, and sear the beef in a single layer until browned and caramelized.
  5. Toss the beef with the cooked kimchi and onions, then divide the mixture into four equal piles in the skillet.
  6. Place two slices of cheese over each pile and cover the pan for 1 minute until the cheese is perfectly melted.
  7. Spread butter on the hoagie rolls, toast them lightly, and use a spatula to lift the cheesy beef piles into the rolls.

Notes

For the best texture, freeze the ribeye for 30 minutes before slicing to get paper-thin strips. Store leftover filling separately from the bread for up to 2 days and reheat in a skillet.