Korean Cheesesteak Recipe
bulgogi marinated sliced ribeye, provolone, kimchi, pickles, mayo, hoagie
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat and Marinade
Cheese and Toppings
Method
Marinate the Meat
- 1
Prepare Marinade
In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Whisk until sugar dissolves.
- 2
Marinate Ribeye
Add the thinly sliced ribeye to the marinade, making sure it is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Cook the Beef
- 3
Heat the Pan
Heat a large skillet or griddle over medium-high heat until hot.
- 4
Cook Ribeye
Add the marinated ribeye to the hot skillet in a single layer. Cook for 3-4 minutes, stirring occasionally, until the meat is cooked through and caramelized.
- 5
Add Cheese
Place provolone cheese slices over the cooked ribeye. Cover the skillet with a lid and let the cheese melt for about 1-2 minutes.
Assemble the Sandwich
- 6
Prepare Hoagie Rolls
Slice the hoagie rolls lengthwise, being careful not to cut all the way through.
- 7
Spread Mayonnaise
Spread 1 tablespoon of mayonnaise on the inside of each hoagie roll.
- 8
Add Fillings
Spoon the cheesy ribeye mixture into each hoagie roll. Top with chopped kimchi and sliced pickles.
Serve
- 9
Enjoy
Serve the Korean cheesesteaks immediately while hot. Enjoy with extra kimchi or pickles on the side if desired.
