Korean grilled sandwich with beef and cheese

Ingredients

• 750 g boneless beef ribeye steaks
• 1 red gala apple, diced
• 3 garlic cloves, finely chopped
• 1/4 cup white wine
• 2 tablespoons brown sugar
• 2 tablespoons grilled sesame oil
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon fish sauce
• 1 tablespoon grated fresh ginger
• Ground pepper
• Olive oil
• 1/2 yellow onion, thinly sliced
• 1/2 red bell pepper, finely sliced
• 1/2 yellow bell pepper, finely sliced
• 8 large slices of a country bread, buttered
• 3 cups grated Gouda cheese

Instructions

1. 1

   --- Préparation ---

2. 2

   Place the meat in the freezer for about 45 minutes then cut in very thin slices, about 2 mm thick. Place in a large, airtight dish and set aside.

3. 3

   Add the rest of the ingredients for the marinade in a food processor and pepper to taste. Puree.

4. 4

   Pour over the meat, mix well and reserve in the fridge for 1 hour.

5. 5

   In a large skillet over medium heat, add a drizzle of olive oil followed by onion and bell peppers. Season with salt and pepper and cook for 3 minutes, stirring.

6. 6

   Add the meat, increase to high heat and mix. Cook, stirring for 5 to 7 minutes, or until meat is cooked. Remove the meat and drain off the juice.

7. 7

   On the 4 bottom bread slices, spread half of the cheese followed by the meat. Add the rest of the cheese and place the top bread slices.

8. 8

   In a large skillet over medium-low heat, place the sandwich and cook for 4 to 5 minutes per side, pressing, until the cheese is melted and the bread is golden brown. Cut and serve immediately!