Philly-Style Bulgogi Cheesesteak

Bulgogi Cheesesteak! This mouthwatering Korean fusion sandwich combines the flavors of bulgogi and kimchi in a Philly cheesesteak-inspired style. Packed with bold flavors, it’s a quick and easy meal that’s ready in just 15 minutes—no marinating required!

You’ve probably never had a Bulgogi cheesesteak before, but once you try it you can’t have it just once. This Korean spin of the famous Philly cheesesteak is made with bulgogi beef and sour kimchi topped with cheese. The sweet and savory combination of beef bulgogi is amazing and totally addictive.

Some people call bulgogi cheesesteaks “bulgogi hoagies” since they are sandwiched with hoagie rolls. Others even call them “Koagies” because (you guessed it) they are Korean fusion style hoagies.

Whatever you call it, it is a flavor-packed sandwich that you shouldn’t miss, and it is easy to make at home, too — preparation takes less than 15 minutes. It doesn’t get get any better than this.

Is your mouth watering yet?

Why you’ll love this bulgogi cheesesteak recipe?

1. No need to marinate the beef — in contrast to most other bulgogi cheesesteak recipes, which ask for marinated Korean beef (bulgogi). I find the marinating step is not necessary to enjoy Korean beef flavor in sandwich form, especially if you are making it from scratch.
2. With this recipe, you can season the beef right in the skillet, and you will have a delicious Korean beef sandwich in no time. If you have already marinated beef bulgogi on hand, go ahead and use it!
3. Add a little bit of kimchi — Kimchi & bulgogi are match made in heaven. If you have some sour kimchi at home, toss in a few pieces. It adds a nice crunchy bite to the filling with a slight tangy taste.

Ingredients List

• Beef — I recommend using shabu-shabu beef slices, either beef ribeye or sirloin, that are paper thin.
• Kimchi — Sour cabbage kimchi is ideal. If you prefer not to add kimchi, you can omit it and use sliced sweet pepper.
• Cheese — Any meltable cheese of your choice. I used pepper jack cheese. Cheddar, provolone, and Swiss cheese are great as well.
• Vegetables — Onion and fresh green chili (optional) add savory taste and aroma to the sandwich. I also recommend adding lettuce for texture.
• Rolls — Use your favorite Hoagie rolls or club rolls.
• Sauce — Soy sauce, brown sugar, a hint of Korean chili flakes, sesame oil, and pepper

How to make Bulgogi Cheesesteak

In a small mixing bowl, combine all the sauce ingredients and mix well; set aside.

Heat oil in a skillet over medium high heat. Add onion and cook until softened and slightly caramelized. Throw beef slices and stir fry together until beef is browned.

Now, add chopped kimchi and stir-fry 2-3 minutes.

Add fresh chili and the sauce. Cook until everything is well heated through.

Cut the rolls in half. Place a piece of lettuce and a serving of bulgogi steak filling on the roll. Top with slices of cheese. The heat of the filling will melt the cheese. Serve immediately.

Tip: Toasting your rolls in a griddle before adding the filling makes the sandwich warm and even more tasty.