Dinner

Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe

BySana Jeannette January 18, 2026January 18, 2026

Introduction

This Korean-Inspired Kimchi Bulgogi Cheesesteak blends the bold flavors of traditional bulgogi and spicy kimchi with the comforting feel of an American cheesesteak. It’s a perfect fusion dish that’s easy to make and packed with savory, tangy goodness.

A sandwich cut in half and stacked on a white plate, showing two layers of soft, light golden bread with a slightly toasted crust. Inside, there is one thick layer of cooked ground beef mixed with small pieces of sautéed onions and bits of green herbs or peppers. Melted cheese covers the beef and onions, creating a creamy texture with a white to light yellow color peeking through. The sandwich is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Slice the beef sirloin, onion, and bell peppers thinly to ensure quick, even cooking.
Step 2: In a bowl, combine the soy sauce, sesame oil, and if using, minced garlic and a pinch of sugar. Add the sliced beef and marinate for at least 15 minutes to enhance flavor.
Step 3: Heat vegetable oil in a skillet over medium-high heat. Add the sliced onions and bell peppers, sautéing until tender, about 5 minutes.

Step 4: Push the cooked vegetables to one side of the skillet. Add the marinated beef to the empty side and cook until browned and cooked through, roughly 5 minutes, stirring occasionally.
Step 5: Stir in the chopped kimchi with the beef and vegetables. Cook together for an additional 2 minutes to meld the flavors.
Step 6: Place the bulgogi mixture onto toasted hoagie rolls. Top each with a slice of cheese and broil in the oven for about 2 minutes, or until the cheese melts and bubbles.

Tips & Variations

For a spicier kick, add a drizzle of gochujang (Korean chili paste) to the marinade or directly into the bulgogi mixture before assembling.
You can substitute sirloin with ribeye or flank steak, just be sure to slice it thinly across the grain for tenderness.
Try different cheeses like mozzarella or cheddar for varied melting textures and flavors.

If you prefer a milder kimchi flavor, mix in some mayonnaise or cream cheese before broiling for a creamy contrast.

Storage

Store any leftover bulgogi mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Assemble sandwiches fresh to keep the bread from becoming soggy. Cheese can be melted again before serving if desired.