Bulgogi Cheese Steak Sandwich Recipes

BULGOGI CHEESE STEAKS

Bulgogi Cheese Steaks image

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.

Provided by Kay Chun

Categories dinner, lunch, weeknight, sandwiches, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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

Steps:

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.
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.
In a large skillet, heat 1/4 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.
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.
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.

EASY SHEET PAN BEEF BULGOGI

Easy Sheet Pan Beef Bulgogi image

A super hot oven delivers a delicious way to cook up a weeknight meal. For best results, you'll want some meat with marbling. Serve over rice.

Provided by FrackFamily5 CA->CT

Categories World Cuisine Recipes Asian Korean

Time 1h25m

Yield 6

Number Of Ingredients 15

Ingredients

1 ½ pounds flat iron steak
¼ cup soy sauce
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon minced ginger
1 tablespoon sesame oil
1 tablespoon chile paste
2 teaspoons sesame seeds
2 cloves garlic, minced
1 serving cooking spray
1 onion, sliced
1 (8 ounce) package sugar snap peas
2 tablespoons olive oil, or as needed
1 pinch salt and ground black pepper to taste
1 bunch green onions, thinly sliced on the diagonal

Steps:

Slice steak across the grain as thinly as possible. Add soy sauce, brown sugar, fish sauce, ginger, sesame oil, chile paste, sesame seeds, and garlic to a large bowl. Mix well. Add steak and marinate for 1 hour in the refrigerator, or up to overnight.
Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.
Spray a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side. Drizzle with enough olive oil to coat. Season with salt and pepper. Gently shake excess marinade off the steak and place on the other side of the pan.
Bake in the preheated oven until steak is slightly charred on the edges, 10 to 12 minutes. Garnish with green onions.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 12.9 g, Cholesterol 77.3 mg, Fat 20.8 g, Fiber 2.4 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 911.7 mg, Sugar 4.6 g

BEEF BULGOGI

Beef Bulgogi image

Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade.

Provided by Tenny Sharp

Categories World Cuisine Recipes Asian Korean

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 ½ tablespoons white sugar
¼ cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
½ teaspoon ground black pepper

Steps:

Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 12.4 g, Cholesterol 27.2 mg, Fat 13.2 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 3 g, Sodium 1157.4 mg, Sugar 8.3 g

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