Bulgogi Cheese Steaks

By Kay Chun

Bulgogi Cheese Steaks
Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.
Total Time
30 minutes
Rating
4(387)
Notes
Read community notes

These sandwiches, which are inspired by Philly cheese steaks, are made with beef marinated in classic Korean barbecue flavors. Tender rib-eye steak is thinly sliced and pounded to mimic the texture of shaved meat, then tossed in a savory garlic-soy marinade. Thin-skinned shishito peppers, a common ingredient in Korean cuisine, stand in for traditional bell peppers. Shishito peppers vary in spiciness, so once blistered, they will add mild, or sometimes bold, heat to the sandwiches. Rib-eye creates the juiciest sandwiches, but sirloin is more affordable, and a solid substitute.

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Ingredients

Yield:4 servings
  • 1½pounds boneless rib-eye steak, sliced crosswise ⅛-inch-thick
  • ½cup low-sodium soy sauce
  • ½cup coarsely chopped scallions (from about 6 large scallions)
  • 3tablespoons turbinado sugar
  • 2tablespoons minced garlic
  • 1teaspoon black pepper, plus more for seasoning
  • ½teaspoon toasted sesame oil
  • ½cup safflower or canola oil
  • 1large yellow onion, halved and sliced ¼-inch-thick (about 2 cups)
  • 8ounces shishito peppers, stemmed and halved lengthwise
  • Kosher salt
  • 4(10-inch) hoagie rolls, split lengthwise
  • 8slices American cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1036 calories; 74 grams fat; 24 grams saturated fat; 2 grams trans fat; 37 grams monounsaturated fat; 10 grams polyunsaturated fat; 48 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 48 grams protein; 1865 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange meat in a single layer on a large cutting board. Cover with plastic wrap and pound with a meat mallet (or the bottom of a small skillet) until meat is super thin, about 1/16-inch thick.

  2. Step 2

    In a large bowl, combine soy sauce, scallions, sugar, garlic, pepper and sesame oil. Add meat and toss to evenly coat, massaging sauce into meat.

  3. Step 3

    In a large skillet, heat ¼ cup of the safflower oil over medium. Add onion and shishito peppers, and season with salt and pepper. Cook, stirring occasionally, until tender and lightly caramelized, 8 to 10 minutes. Divide among the rolls.

  4. Step 4

    In the same skillet, heat 2 tablespoons safflower oil over medium. Add half of the beef and season with salt and pepper. Cook, stirring to break up the meat, until golden brown and cooked through, about 3 minutes.

  5. Step 5

    Form into 2 even mounds and top each mound with 2 slices of cheese. Remove from heat and let stand until cheese melts, about 1 minute. Using a flat spatula or large serving spoon, scoop into 2 rolls and drizzle with pan juices. Wipe out skillet with paper towels. Repeat with remaining safflower oil, beef and cheese to make 2 more sandwiches.

Ratings

4 out of 5
387 user ratings
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Cooking Notes

Ellie

Could I used shaved steak and cut the work considerably? Probably not as good but far easier. Sounds like a great concept, combining bulgogi goodness with cheese steak yum.

Lisha

Definitely struggled with getting those super thin slices I’m used to on a cheese steak, but the marinade flavors were amazing! People seem put off by the “American cheese” suggestion, but that doesn’t have to mean processed Kraft slices. Go get unprocessed American slices from the deli counter and you won’t be disappointed. We used the leftover meat and veggies for rice bowls the next day and it was great.

Tom

To help with getting thinner slices before pounding them out, throw the steak in the freezer for about 30 minutes to firm it up.

Corey

Definitely add kimchi fried in sesame oil! So good!

Aaron Steele

Added a little gochujang at the end. Also add the onion and shishito back into the beef before putting the cheese on.

stephanie

agreed! here american cheese means something like land o'lakes sliced at the deli. stuff like kraft singles and velveeta slices are different animals. i know many are still put off by deli american cheese but, oh well. surely one could use any cheese they'd like, no reason to dismiss an entire recipe.

Elizabeth

We used Shabu-shabu meat from an Asian grocery for this and it was fantastic!

SBK

This is the most incredible recipe ever. Couldn’t find shishito peppers but used a combo of Serrano and red peppers and it was to die for. Put leftover steak mound into some ramen the next day and it was incredible. This is a new go-to. *if you still want spicy A little sriracha doesn’t hurt

aviatrix

To make this a super quick and easy week night dinner, I buy the Trader Joe’s Bool Kogi meat and then add the shishito peppers, onions, American cheese and serve on a roll. This is also a great meal for camping.

pmw80

Fantastic I used shaved beef and added shiitakes. I skipped the shishito peppers because I didn’t have them but I don’t think they are neccesary. I only made two sandwiches and saved the rest to eat over rice. Really so good and easy.

aimee365

I didn’t have all turbinado or shishito but it wasn’t flavorful at all. Also didn’t need so much oil. Maybe I should’ve marinated it longer.

Grace

Loose meat sandwiches are preferred over cheese=steak in my house, so, I made this with ground beef. I added the marinade to the beef and mixed it in, browned the ground meat and proceeded with the recipe. Served it with kimchi atop the cheese. Delicious and easy.

Ariel

Store was out of Shishito peppers so we went with mixed sweet peppers and onions and it was a great replacement that added a little more variety to the salty sweet flavor of the sauce. Great family meal that you can make easily in one pot.

Ariel

Used thin pre-sliced meat from the Korean market down the street; it was a huge time saver and helped spread the sauce better on the meat.

Maryann Bernstein

Made this tonight with homemade hoagie rolls. Used shaved beef, cheddar cheese and shishito peppers from our garden. What can I say, best sandwich ever,

janisani

I used shaved steak, and it was delicious!

mpf101

OMG this one rocks! Couldn’t find the peppers so used baby reds and Serrano. Like others, had trouble getting the beef shaves thin enough, but even thicker and chewier, the result was phenomenal. Made with fried Saratoga potatoes and used sourdough rolls and a lovely Bordeaux. Great meal.

Jim

Freeze the steak for 15-20 minutes. Slices nice and thin with a good sharp knife

Daniel Kilbride

Two words: Cheez Whiz

Elizabeth

We used Shabu-shabu meat from an Asian grocery for this and it was fantastic!

Try with catfish

Korean bbq and cheddar

SBK

This is the most incredible recipe ever. Couldn’t find shishito peppers but used a combo of Serrano and red peppers and it was to die for. Put leftover steak mound into some ramen the next day and it was incredible. This is a new go-to. *if you still want spicy A little sriracha doesn’t hurt

Aaron Steele

Added a little gochujang at the end. Also add the onion and shishito back into the beef before putting the cheese on.

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