Bulgogi beef takes on cheesesteak! This fantastic Korean fusion Philly cheesesteak style sandwich is packed with flavor and texture. It’s a simple and quick sandwich that takes 15 minutes — no need to marinate the bulgogi beef at all.

Philly style bulgogi cheesesteaks are ready to serve.

You’ve probably never had a Bulgogi cheesesteak before, but once you try it you can’t have it just once.

You will love this Korean spin of the famous Philly cheesesteak 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?

Bulgogi cheesesteak contains Korean beef bulgogi and kimchi in a hoagie roll.

Why you’ll love this bulgogi cheesesteak recipe?

  • 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.
  • With this recipe, you can season the beef right in the skillet, and you will have a delicious Korean beef sandwich in no time.

Note: If you have already marinated beef bulgogi on hand, go ahead and use it!

  • 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.

If you don’t like kimchi? You can leave it out or add strips of sweet pepper instead, just like a classic Philly cheesesteak would have.

Ingredients for making bulgogi cheesesteaks are presented.

Ingredients you’ll need

  • 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

Bulgogi cheesesteak sauce is mixed in a small bowl.

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

Onion and thin beef slices are cooking in a skillet.

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

Kimchi slices are added to cooked beef and onion in a skillet for bulgogi cheesesteak.

Add chopped kimchi and stir-fry 2-3 minutes.

Fresh green chili slices are added bulgogi kimchi mixture in a skillet.
Bulgogi cheesesteak filling is ready in a skillet.

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

Bulgogi cheesesteak is assembled with hoagie roll and cheese.

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.

Bulgogi, kimchi and cheese make a delicious Philly style bulgogi cheesesteak.

More Korean fusion style recipes

If you love the flavor of Korean + western style fusion dishes, you might love these recipes below.

Philly style bulgogi cheesesteaks are ready to serve.

Philly Style Bulgogi Cheesesteak

This fantastic Korean fusion Philly cheesesteak style bulgogi cheese steak sandwich is packed with flavor and texture. It’s a simple and quick sandwich that takes 15 minutes — no need to marinate the bulgogi beef at all.
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Ingredients

  • 1 tbsp oil
  • 1/2 medium onion, sliced
  • 1 lb thin beef slices, shabu shabu style
  • 1 cup chopped sour kimchi, see note below
  • 1 green chili, sliced, optional
  • 1 green onion , chopped, optional
  • 4 hoagie rolls, or club rolls

For sauce

Instructions 

  • To make the sauce, combine all the sauce ingredients in a small bowl and mix well; set aside.
  • Heat oil in a skillet over medium high heat. Add onion and cook until softened and slightly caramelized. Add beef slices and stir fry together until beef is browned.
  • 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.
  • Note: Toasting your rolls in a griddle before adding the filling makes the sandwich warm and even more tasty.
    If you don't like kimchi, just leave it out or add strips of bell pepper instead.
Calories: 423kcal, Carbohydrates: 25g, Protein: 28g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 69mg, Sodium: 576mg, Potassium: 418mg, Fiber: 2g, Sugar: 5g, Vitamin A: 345IU, Vitamin C: 3mg, Calcium: 81mg, Iron: 4mg
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.