Ingredients
Scale
- 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
Instructions
- Slice the beef, onion, and bell peppers.
- In a bowl, mix soy sauce, sesame oil, optional garlic, and optional sugar. Marinate the beef for at least 15 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Sauté onions and bell peppers until tender (about 5 minutes).
- Push veggies to one side; add marinated beef to the skillet. Cook until browned (about 5 minutes), stirring occasionally.
- Mix in chopped kimchi; cook for an additional 2 minutes.
- Assemble by placing the bulgogi mixture on toasted hoagie rolls and topping with cheese. Broil for about 2 minutes until cheese melts.
Notes
Use pre-sliced beef to save prep time. Store leftover filling in an airtight container for 1-3 days and toast rolls before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg