Ingredients
- Thinly sliced ribeye steak: 1 pound
- Gochujang (Korean chili paste): 2 tablespoons
- Soy sauce: 2 tablespoons
- Brown sugar: 1 tablespoon
- Garlic, minced: 2 cloves
- Sesame oil: 1 tablespoon
- Hoagie rolls: 4
- Provolone cheese slices: 8 slices
Instructions
- Step 1: In a bowl, combine the gochujang, soy sauce, brown sugar, minced garlic, and sesame oil. Add the thinly sliced steak to the marinade and mix well. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator).
- Step 2: Heat a large skillet or griddle over medium-high heat. Add the marinated steak and cook, stirring frequently, until the steak is cooked through and slightly caramelized, about 5-7 minutes.
- Step 3: Divide the cooked steak into four portions on the skillet. Top each portion with two slices of provolone cheese. Allow the cheese to melt slightly.
- Step 4: Using a spatula, carefully transfer each cheesy steak portion onto a hoagie roll.
- Step 5: Serve immediately and enjoy your Spicy Bulgogi Cheesesteak!
Notes
- For best flavor, marinate the steak overnight—the longer it sits, the deeper the bulgogi flavor becomes!
- Store leftover cheesesteaks in the refrigerator for up to 2 days, wrapping each tightly in foil to prevent the bread from drying out.
- Reheat leftover cheesesteaks in a skillet over medium-low heat or in a toaster oven to keep the bread crisp and the cheese melty.
- Garnish with a sprinkle of toasted sesame seeds and a side of kimchi for an extra burst of Korean-inspired flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American