Bulgogi Cheesesteaks
The sweet and savory Korean Beef Bulgogi is perfect in this Korean fusion take of the classic Philly Cheesesteak! These Bulgogi Cheesesteaks are not only fun and delicious, but super easy to make!
Servings: 6 cheesesteaks
Ingredients
- 3 lb thinly sliced steak Ribeye or NY Strip
- 1 large Korean pear seeds removed & diced
- 1 large white onion sliced
- 3 scallions cut to 3” pieces
- 10 cloves garlic
- 2 inch ginger
- ½ cup water
- ¾ cup soy sauce
- ¼ cup mirin
- 1/3 cup brown sugar
- 1 ½ tbsp sesame oil
- 1 tsp black pepper
- 12 slices sharp cheddar cheese
- 6 cheesesteak rolls Amoroso rolls recommended
- 6 tbsp unsalted butter
Instructions
- In a blender, add the Korean pear, half of the onion, garlic, ginger, and water. Blend until smooth and strain the juice with a cheesecloth or nut milk bag into a large bowl.
- In the same bowl with the juice, add soy sauce, mirin, brown sugar, sesame oil, and black pepper. Add the thinly sliced steak along with the remaining onion and the scallions. Mix well, cover with plastic wrap, and marinate for 1-2 hours or overnight in the fridge for best flavor.
- Drain the meat of any excess liquid marinade and grill for 6-8 minutes until the bulgogi and onions are brown and caramelized. Portion the meat into 6 equal portions the size of the rolls and top with 3 slices of Sharp Cheddar Cheese. Cover until the cheese is melted, then mix the bulgogi so the cheese is incorporated evenly.
- Toast each cheesesteak rolls with 1 TBSP of butter and transfer the meat, cheese and onions into each roll. Enjoy!
Notes
- Korean Pear is the secret ingredient to the best Bulgogi - the Calpain 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.
- Some recipes call for grating your Korean Pear – I think it’s just as effective and much easier to blend the Korean Pear into your marinade! However, you absolutely must not skip straining the marinade with a cheese cloth bag or mesh strainer. The blended marinade will have the pulp of all of your ingredients, which you do not want to use - you only want the liquid marinade.
- Use the thinnest sliced beef you can find - I get mine pre-sliced at the Korean grocery. 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. Try to get it to as close to 1/8" as possible.
- 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!
- 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.
- When cooking the bulgogi: the marinade contains a lot of moisture, so don’t worry if the bulgogi looks watery for the first few minutes on the grill or in the pan. The water will eventually evaporate and the bulgogi will naturally caramelize. However, make sure to not overcrowd the pan and cook the beef bulgogi in smaller batches to maintain the high heat in your pan. 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 instead.
- 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.
- 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.
Nutrition
Calories: 450kcal | Carbohydrates: 22g | Protein: 17g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 2070mg | Potassium: 175mg | Fiber: 1g | Sugar: 15g | Vitamin A: 973IU | Vitamin C: 3mg | Calcium: 431mg | Iron: 1mg