Easy Bulgogi Cheesesteaks (VIDEO)

Bulgogi Cheesesteak Ingredients

Refer to the recipe card for the full list of ingredients and measurements!

• thinly sliced steak, Ribeye or NY Strip – The key is to use thinly sliced beef, which I purchase from my local Asian grocery (H Mart), where it’s already pre-sliced into 1/8″ thin (2-3mm) pieces. They’re usually in the frozen or refrigerated butcher section. If you can’t find thinly sliced steak, buy a whole ribeye or NY strip and place it in the freezer for 20 minutes before thinly slicing by hand. The partially frozen steak will make it easier to cut thinly.
• large Korean pear – This is my SECRET ingredient for the best Korean Beef Bulgogi! Korean Pears (sometimes labeled as Asian Pears or Apple Pear) contain an enzyme called Calpain that helps tenderize the meat. The natural sweetness of the pear also adds to the layers of flavor in the beef. If you cannot find Korean Pears, you can substitute with an apple, kiwi, or even a pineapple.
• mirin – this is a sweet cooking wine that is used frequently in Korean and Japanese cooking. It provides a great balance to the soy sauce in this recipe. If you don’t have mirin, you can substitute with rice vinegar but add 1 tsp of sugar, as rice vinegar does not have the sweetness of mirin.
• sliced sharp cheddar cheese – I like cheddar cheese with my Bulgogi Cheesesteaks but you can also use Provolone, Mozzarella, American, or another cheese of your choice. This is up to you!
• cheesesteak rolls – I prefer using cheesesteak rolls to stay as close to the inspiration as possible but you can also use any hamburger buns, hoagie buns, or even slices of bread you like.

If you love Korean BBQ like I do, try my Spicy Pork Bulgogi or Korean Marinated Short Ribs (LA Galbi)!

Bulgogi Cheesesteaks: Step-By-Step Recipe Instructions

1. Make the Bulgogi Marinade

In a blender or food processor, add the Korean pear, onion, garlic, ginger, and water and blend until smooth.

Note: Some recipes will call for grating – I like to use a blender for ease and convenience. I have tried the grating method and I noticed no difference in the end result.

This next step is a KEY step in making your marinade – so do not skip it! The blended marinade will have the pulp of all of your ingredients, which you do not want to use. Use a cheese cloth bag or a fine mesh strainer to strain the pulp into a large mixing bowl – you should be left with only the juices.

2. Marinate the Meat

In the same bowl with the juice, add soy sauce, mirin, brown sugar, sesame oil, and black pepper.

Add the thinly sliced steak, as well as the remaining onion and the scallions. Mix well, cover the bowl with plastic wrap or aluminum foil (or transfer to an airtight container) and marinate for 1-2 hours or overnight in the fridge for best flavor. If you have the time, definitely marinate overnight – the longer the flavors have to meld together, the better the bulgogi will taste!

3. Cook the Bulgogi

Drain the meat of any excess liquid marinade before cooking for 6-8 minutes, until the bulgogi and onions are brown and caramelized. I like to use a heavy bottomed carbon steel or cast iron pan. You can also grill this over charcoal, if you prefer.

A couple tips on cooking bulgogi:

• You may see lot of water get cooked out during the cooking process – this is completely normal!
• Make sure to not overcrowd the pan and cook the beef bulgogi in smaller batches to maintain the high heat in your pan. Because the marinade has sugar from multiple sources (Korean Pear, Mirin, Brown Sugar), you will be able to caramelize your Korean Beef Bulgogi and get delicious crispy edges. However, if you cook in batches that are too large, the pan will lose too much heat and the excess water will end up steaming/boiling your meat.

4. Melt the Cheese and Assemble the Bulgogi Cheesesteaks

Portion the meat into 6 equal portions (this should be similar to the size of the cheesesteak rolls or whichever bread you are using) and top each portion with 3 slices of cheese.

Cover until the cheese is melted, then mix the bulgogi so the cheese is incorporated evenly.

In a separate pan or side of the grill, toast each cheesesteak roll with 1 tbsp of butter. Once toasted, transfer the bulgogi, cheese and onions into each roll. Enjoy your Bulgogi Cheesesteaks!

What Should I Serve with Bulgogi Cheesesteaks?

I love serving Bulgogi Cheesesteaks with lighter side dishes, like Korean banchan! Pair it with a refreshing and spicy Korean Cucumber Salad, a light Korean Bean Sprout Salad, and a simple Korean Broccoli Salad or Korean Spinach Side Dish!

Storage, Reheating, and Make Ahead Tips

For the Bulgogi:

• Marinated beef (not cooked): Store in an airtight container in the refrigerator for up to 4-5 days. Store in an airtight container or freezer safe bag in the freezer for up to 2-3 weeks. (Portion your meat out before freezing it, otherwise you’ll have to defrost the entire container or bag.)
• Cooked bulgogi: Store in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or in a pan on the stove until the beef is warmed through.

For assembled Bulgogi Cheesesteaks:

• Store wrapped in aluminum foil, saran wrap, or in airtight containers in the refrigerator for up to 3 days.
• Reheat by wrapping the sandwich in a damp paper towel and reheating in the microwave for 2-3 minutes until warmed through and the bread is soft.
• I do not recommend making these ahead of time. If needed, you can marinate the meat ahead of time, then cook and assemble the Bulgogi Cheesesteaks right before serving.

If you tried this Bulgogi Cheesesteaks Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!