Philly Style Bulgogi Cheesesteak

Ingredients

• 15 ml (1 tbsp)oil
• 1/2 mediumonion, sliced
• 454 g (1 lb)thinly sliced beef, shabu-shabu style
• 150 g (1 cup)chopped sour kimchi
• 4 slicesmeltable cheese, such as Pepper Jack, Colby or Provolone
• 1green chilli, sliced (optional)
• 1spring onion, chopped (optional)
• 4hoagie rolls or club rolls
• 4 piecesromaine lettuce (optional)
• 15 ml (1 tbsp)soy sauce
• 10 ml (2 tsp)Korean chilli flakes (gochugaru), optional
• 5–10 ml (1–2 tsp)brown sugar
• 10 ml (2 tsp)sesame oil
• 2.5 ml (1/2 tsp)black pepper

Instructions

1. 1

   Mix the sauce

   Stir the soy sauce, Korean chilli flakes, brown sugar, sesame oil and black pepper together in a small bowl. Set aside.

2. 2

   Cook the beef

   Heat the oil in a frying pan over a medium-high heat. Add the onion and cook until softened and lightly caramelised, then add the beef and stir-fry until browned.

3. 3

   Add kimchi

   Stir in the chopped kimchi and cook for 2–3 minutes. Add the fresh chilli, if using, and the sauce, then cook until everything is heated through.

4. 4

   Fill the rolls

   Cut the rolls in half. Add a piece of lettuce and a portion of the bulgogi filling to each roll, then top with a slice of cheese. The hot filling will melt the cheese; serve straight away.

5. 5

   Toast if desired

   For a warmer sandwich, toast the rolls on a griddle before adding the filling. If you do not like kimchi, leave it out or use strips of bell pepper instead.

What is a Philly-style bulgogi cheesesteak?

This sandwich brings together the format of a Philly cheesesteak and flavours associated with Korean bulgogi: thin beef, soy, sesame and chilli. Kimchi adds a sour, savoury contrast to the rich cheese and meat.

Here, the beef goes straight into the pan rather than being marinated, making the filling practical for a fast meal. The recipe keeps the familiar roll-and-melted-cheese finish while giving it a tangy, spicy edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 35g protein, 27g carbs, 30g fat.

The rolls and brown sugar provide most of the carbohydrates, while the beef is the main source of protein. Fat comes chiefly from the oil, sesame oil, beef and cheese. Pair a sandwich with salad or vegetables if you want to balance the plate with something fresh.

Choose the right beef

Thin slices: Shabu-shabu-style beef cooks quickly and is easy to stir-fry. Separate any slices that are clumped together as you add them to the pan so they brown more evenly.

Hot pan: Give the onion time to soften before adding the beef. Once the meat goes in, keep it moving so the thin slices cook through without lingering in the pan.

Make the quick sauce

Balanced flavour: Soy sauce brings saltiness, sesame oil adds a toasted aroma, and brown sugar rounds out the sharper notes. Stir the ingredients together before cooking so the sugar and seasonings are distributed.

Chilli level: Gochugaru and fresh green chilli are optional, so you can leave either out for a milder filling. The kimchi still contributes tang and seasoning.

Get the filling texture right

Kimchi: Stir-frying it for 2–3 minutes warms it through and lets its sharp flavour mingle with the beef. Chop it small enough to sit comfortably in the roll.

Beef: Look for browned slices rather than pale, wet-looking meat. The recipe gives no exact beef-cooking time, so use the colour and doneness of the thin slices as your guide.

Assemble while hot

Cheese: Put the slices over the hot filling so its heat can soften and melt them. Serve promptly for the best contrast between the warm filling and the soft roll.

Rolls: Toasting them on a griddle is optional, but gives the bread a warm surface before you add the filling. Add lettuce if you want a cool, crisp layer.

What to serve alongside

The filled rolls make a substantial meal on their own. For a simple side, serve them with a green salad or sliced vegetables to add a fresh, crunchy contrast.

If serving the sandwiches as part of a larger spread, offer extra kimchi on the side for anyone who wants more tang.

Recipe notes & tips

• Use thinly sliced beef so it cooks quickly in the pan.
• Mix the sauce before starting to cook, as the filling comes together quickly.
• Drain excess liquid from very wet kimchi before adding it to the pan.
• Toast the rolls on a griddle if you prefer a warm, lightly crisp surface.
• Add the cheese while the filling is hot so it softens before serving.
• Keep the green chilli and gochugaru optional to suit your preferred heat level.

Variations

• Swap the kimchi: Leave it out or use strips of bell pepper instead.
• Change the cheese: Use Pepper Jack, Colby or Provolone as suggested.
• Adjust the chilli: Omit the gochugaru or fresh chilli for a milder filling.
• Add spring onion: Scatter the chopped spring onion over the filling for a fresh finish.
• Toast the rolls: Griddle the bread before filling for a warm sandwich.

Common mistakes to avoid

• Crowding the beef: Add the thin slices so they can brown rather than steam in a tightly packed clump.
• Skipping the sauce mix: Combine its ingredients in a bowl first so they are ready to add together.
• Overcooking the kimchi: Stir-fry it for 2–3 minutes, then move on to the chilli and sauce.
• Filling cold rolls: Toast them on a griddle first if you want the bread warm as well.
• Waiting to serve: Assemble the sandwiches while the filling is hot so it can soften the cheese.

How to store

Refrigerate leftover filling in a covered container and use within 3 days. Reheat it in a frying pan until hot throughout, then assemble with fresh rolls, lettuce and cheese; store the filling separately from the bread to avoid sogginess.

Frequently asked questions