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Spicy Kimchi Bulgogi Cheesesteak with vibrant ingredients and melted cheese

Spicy Kimchi Bulgogi Cheesesteak

This Spicy Kimchi Bulgogi Cheesesteak combines the zing of kimchi with rich bulgogi for a delicious sandwich experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American, Korean
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef bulgogi (thinly sliced) Use thinly sliced beef for quick cooking.
  • 1 cup kimchi (chopped) Adjust quantity based on spice preference.
  • 1 medium onion (sliced)
  • 1 medium bell pepper (sliced)
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean chili paste) Adjust based on spice tolerance.
  • 2 tablespoons sesame oil
  • 4 pieces hoagie rolls Lightly toasted rolls are ideal.
  • 4 slices provolone cheese Watch for cheese melting, should be gooey.
  • salt and pepper to taste Salt and Pepper

Method
 

Cooking
  1. In a skillet, heat sesame oil over medium heat. Add the sliced onions and bell peppers, cooking until softened.
  2. Add the bulgogi to the skillet along with soy sauce and gochujang. Cook until the beef is tender and cooked through.
  3. Stir in the chopped kimchi and cook for an additional 2-3 minutes.
  4. Toast the hoagie rolls lightly.
  5. Fill each hoagie roll with the bulgogi mixture, top with provolone cheese, and let it melt slightly.
  6. Serve hot and enjoy your Spicy Kimchi Bulgogi Cheesesteak.

Notes

Keep an eye on the cheese – you want it gooey but not fully melted. Serve with pickles or sweet potato fries for a complete meal. Leftovers keep well in the fridge for up to 3 days.