Korean-Inspired Kimchi Bulgogi Cheesesteak

Introduction

This riff turns bold Korean flavors into a fast sandwich that eats like dinner. Thinly sliced sirloin, quick kimchi, and melty provolone come together in about half an hour. It’s built for speed with a short marinade and high heat cooking. If you like creative sandwiches, compare notes with my take on keto Philly cheesesteak rolls for more ideas.

Why This Recipe Works

This recipe keeps things simple by using thinly sliced beef that cooks through fast and stays tender. A brief soy sesame marinade adds savory depth without hours in the fridge. Vegetables are cooked quickly on high heat so they keep a little crunch and color. Kimchi is stirred in at the end so it warms but still brings brightness and tang. Finishing under the broiler melts the cheese fast and crisps the bread just a touch. The whole method is repeatable for weeknight dinnertime wins.

Flavor and Texture

Bulgogi style beef is savory and slightly sweet when you add the optional sugar, and sesame oil gives it a toasty note. Kimchi layers in acidity and a little heat that cuts the richness of the cheese. Onions and bell peppers add a soft sweet crunch that balances the meat. Provolone or American cheese melts smoothly for classic cheesesteak gooeyness. The contrast of warm filling and toasted hoagie roll makes every bite satisfying and fast to assemble.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1 cup kimchi, chopped
• 1 medium yellow onion, sliced
• 1 cup bell peppers (any color), sliced
• 4 slices provolone or American cheese
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 2 tsp vegetable oil
• Optional: minced garlic and sugar for marinade

Step by Step Instructions

1. Slice the beef, onion, and bell peppers.
2. In a bowl, mix soy sauce, sesame oil, optional garlic, and optional sugar. Marinate the beef for at least 15 minutes.
3. Heat vegetable oil in a skillet over medium-high heat. Sauté onions and bell peppers until tender (about 5 minutes).
4. Push veggies to one side; add marinated beef to the skillet. Cook until browned (about 5 minutes), stirring occasionally.
5. Mix in chopped kimchi; cook for an additional 2 minutes.
6. Assemble by placing the bulgogi mixture on toasted hoagie rolls and topping with cheese. Broil for about 2 minutes until cheese melts.

Quick Tips and Shortcuts

Buy pre sliced sirloin at the store or ask your butcher to thinly slice it if you are short on time. Use jarred kimchi for instant flavor and chop it roughly before adding. If you skip the optional sugar you still get great savory balance from the soy and sesame oil. Toast the hoagie rolls in the skillet while the beef rests to save time. For hands off cooking, use a cast iron pan and keep the heat high so meat browns fast; don’t overcrowd the pan or it will steam.

Inspiration for different sandwich builds is easy to find if you want low carb or different cheeses, see a related idea with keto Philly cheesesteak rolls.

Storage and Meal Prep

Store leftover filling in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water to revive the kimchi and keep meat moist. You can also freeze cooked beef without the cheese for up to three months; thaw overnight in the fridge before reheating. Toast rolls fresh when serving to keep them from getting soggy.

Short Closing Note

This sandwich gives big flavor with small effort and clean steps. It’s ideal for a quick dinner that still feels special.

Conclusion

If you want another take or the original inspiration, check the detailed write up at Food & Frenchies Korean cheesesteaks post for more tips and photos.

FAQ

Quick Korean-Inspired Kimchi Bulgogi Cheesesteak

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pin Recipe

Pin Recipe

A fast sandwich featuring bold Korean flavors with thinly sliced beef, quick kimchi, and melty provolone, perfect for busy weeknights.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 lb beef sirloin, thinly sliced
• 1 cup kimchi, chopped
• 1 medium yellow onion, sliced
• 1 cup bell peppers (any color), sliced
• 4 slices provolone or American cheese
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 2 tsp vegetable oil
• Optional: minced garlic and sugar for marinade

Cook Mode Prevent your screen from going dark

Instructions

1. Slice the beef, onion, and bell peppers.
2. In a bowl, mix soy sauce, sesame oil, optional garlic, and optional sugar. Marinate the beef for at least 15 minutes.
3. Heat vegetable oil in a skillet over medium-high heat. Sauté onions and bell peppers until tender (about 5 minutes).
4. Push veggies to one side; add marinated beef to the skillet. Cook until browned (about 5 minutes), stirring occasionally.
5. Mix in chopped kimchi; cook for an additional 2 minutes.
6. Assemble by placing the bulgogi mixture on toasted hoagie rolls and topping with cheese. Broil for about 2 minutes until cheese melts.

Notes

Store leftover filling in an airtight container in the fridge for up to three days. You can also freeze cooked beef without the cheese for up to three months.

• Author: Chef Hanna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Korean

Nutrition

• Serving Size: 1 sandwich
• Calories: 400
• Sugar: 6g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 60mg