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
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.
- 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