Philly Style Bulgogi Cheesesteak
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.
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?
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.
- 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.
More Korean fusion style recipes
If you love the flavor of Korean + western style fusion dishes, you might love these recipes below.
- Crispy Kimchi Fried Rice with Cheese
- Korean Street Toast (Korean Breakfast)
- Kimchi Chorizo Shrimp Paella
- Cheesy Kimchi Potato Pancakes
- Kimchi Casserole (Kimchi Gratin)
Philly Style Bulgogi Cheesesteak
- 1 tbsp oil
- 1/2 medium onion, sliced
- 1 lb thin beef slices, shabu shabu style
- 1 cup chopped sour kimchi, see note below
- 4 slices meltable cheese, Pepper Jack, Colby, or Provolone cheese
- 1 green chili, sliced, optional
- 1 green onion , chopped, optional
- 4 hoagie rolls, or club rolls
- 4 pieces romain lettuce, optional
- 1 tbsp soy sauce
- 2 tsp Korean chili flakes (gochugaru), optional
- 1-2 tsp brown sugar
- 2 tsp sesame oil
- 1/2 tsp black pepper
- 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.
The recipe does not include cheese????
Thanks for pointing out. The recipe should include the cheese but it must have been missing in the recipe card. It is fixed now. Thanks!