Name: Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean-American Fusion
Ingredients: 1 lb beef sirloin, thinly sliced; 2 tbsp low-sodium soy sauce; 1 tbsp sesame oil; Optional: 1 tsp minced garlic; Optional: 1 tsp sugar; 1 cup kimchi, chopped; 1 medium yellow onion, sliced; 1 cup bell peppers (any color), sliced; 4 slices provolone or American cheese; 2 tsp vegetable oil; 4 toasted hoagie rolls

If you’re anything like me and love bold, adventurous flavors packed into a comforting sandwich, then this Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe is about to become your new favorite. It’s got that perfect mix of tender, savory bulgogi beef, tangy, spicy kimchi, and melty cheese all wrapped up in a toasted roll – seriously, what’s not to love? Whether you’re craving a hearty lunch or a fun dinner that’s a little different from the usual, this recipe hits the spot every single time.

I’ve made this recipe countless times when I want something quick but satisfying, especially when friends come over and everyone’s looking for something flavorful yet familiar. The Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe combines the best of a classic Philly cheesesteak with an exciting twist, and honestly, it’s a game-changer for your weeknight meals.

Ingredients You’ll Need

These ingredients come together beautifully because they balance savory, spicy, and creamy flavors while keeping the texture varied and interesting. When you shop, look for fresh, good-quality beef and vibrant kimchi to get that authentic zip this sandwich deserves.

Beef sirloin: Thinly sliced for quick cooking and tender bites; ask your butcher to slice it for cheesesteak if possible.
Kimchi: The star of the show in this Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe – pick a well-fermented, tangy version for the best flavor.
Yellow onion: Sliced to soften and caramelize slightly, bringing sweetness to balance the spice.
Bell peppers: Any color works; I like a mix of red and yellow for a pop of color and natural sweetness.
Provolone or American cheese: Both melt beautifully; provolone adds a subtle sharpness, while American keeps it classic and creamy.
Low-sodium soy sauce: For marinating the beef, adding that necessary umami kick without overpowering.
Sesame oil: Just a little for that unmistakable nutty aroma that lifts the whole dish.
Vegetable oil: For sautéing veggies and beef evenly without burning.
Optional minced garlic and sugar: I sometimes add these to the marinade to deepen the savory-sweet notes, but they’re totally optional.

Variations

One of the best things about this Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe is how easy it is to tweak for your tastes or dietary preferences. I often experiment to keep it fresh and cater to whoever I’m cooking for.

Vegetarian Variation: Swap beef for marinated mushrooms or tofu. I’ve done this with shiitake mushrooms, and the umami flavor still shines through beautifully.
Spice Level: If you love heat, add gochujang or extra chili flakes to the marinade for a fiery kick.
Cheese Choice: Try mozzarella for a stretchier melt or pepper jack for spice—mix it up depending on what you have on hand.
Bread Options: I sometimes use brioche buns for a richer bite or even lettuce wraps for a low-carb twist.

How to Make Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe

Step 1: Prep Your Ingredients Like a Pro

Begin by slicing your beef sirloin as thinly as possible. If your butcher can do this, it saves time and ensures even cooking. Slice your onions and bell peppers thinly as well—this helps them soften quickly and blend nicely with the beef’s texture. Chop your kimchi into small, bite-sized pieces so every forkful has a good balance of everything.

Step 2: Marinate the Beef

In a bowl, mix together the low-sodium soy sauce, sesame oil, and if you’re using, minced garlic and a pinch of sugar. Toss in your thinly sliced beef and let it soak up those flavors for at least 15 minutes. I sometimes let it go longer—up to 30 minutes—when I have the time; it really amplifies the depth of flavor.

Step 3: Cook the Veggies

Heat the vegetable oil in a large skillet over medium-high heat, then add your onions and bell peppers. Sauté them until they’re just tender and fragrant—about 5 minutes. This step builds a sweet, soft base that contrasts beautifully with the spicy kimchi and beef. Don’t rush it; a little patience here makes a big difference.

Step 4: Cook the Bulgogi Beef

Push those veggies to one side of the skillet and add your marinated beef in a single layer if possible. Let it sear and brown for about 5 minutes, stirring occasionally to prevent sticking but allowing some caramelization. Proper browning is key here—it locks in flavor and texture.

Step 5: Incorporate the Kimchi

Once the beef is nicely browned, fold the chopped kimchi into the mix and cook everything together for another 2 minutes. This warms the kimchi just enough to soften its raw bite while keeping that zing intact. The aroma at this stage will have you drooling, trust me!

Step 6: Build and Broil Your Cheesesteak

Toast your hoagie rolls lightly – a little crunch holds up better to all the juicy goodness. Load up each roll generously with the bulgogi and kimchi mixture, then top with slices of your chosen cheese. Pop them under the broiler for about 2 minutes, keeping an eye so the cheese melts perfectly without burning.

How to Serve Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe

The image shows a sandwich cut in half and stacked, resting on a white marbled surface. Each half has a thick layer of soft white bread with a slightly golden toasted outside. Inside, there are three layers of filling: a base layer of cooked shredded meat with dark charred spots, a middle layer of melted cheese that blends softly into the meat, and a top layer of cooked vegetables including green leafy pieces and small orange slivers, adding color and texture contrast. The bread looks soft but firm enough to hold the filling tightly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle chopped green onions and a few toasted sesame seeds on top to add freshness and a subtle crunch. Sometimes I drizzle a bit of sriracha mayo if I’m craving extra spice and creaminess—it’s a small touch that elevates the sandwich to restaurant-quality at home.

Side Dishes

This sandwich pairs beautifully with something simple yet complementary. I often serve it alongside crispy sweet potato fries or a light cucumber salad with rice vinegar dressing to cut through the richness. The cool salad balances that kimchi heat perfectly.

Creative Ways to Present

If you’re making this for a fun gathering, try turning the bulgogi cheesesteak into slider portions for easy sharing. I’ve also served the filling over a bed of steamed rice or wrapped in lettuce leaves for a low-carb, deconstructed approach that’s just as delicious and visually appealing.

Make Ahead and Storage

Storing Leftovers

After enjoying your sandwich, you can store any leftover bulgogi kimchi mixture in an airtight container in the fridge for up to 3 days. I find that the flavors actually marry better after resting a bit—but be sure to keep the cheese separate if you plan to reheat.

Freezing

I’ve frozen the cooked bulgogi and veggies mixture successfully in portion-sized containers. When you freeze it, avoid freezing the bread or cheese as they don’t thaw well. Just defrost overnight in the fridge before reheating for best results.

Reheating

To reheat, warm the bulgogi mixture gently in a skillet over medium heat to avoid drying out the beef. Then assemble the sandwich fresh with new bread and cheese to keep that melty cheesesteak experience alive. Microwave reheating tends to make the cheese rubbery, so stovetop is my go-to.

FAQs

Can I use other cuts of beef for this Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe?

Absolutely! While sirloin is tender and ideal, you can use ribeye or flank steak thinly sliced as well. Just make sure the beef is sliced thinly for quick cooking and even texture.
Is kimchi necessary for the bulgogi cheesesteak flavor?

Kimchi is what gives this Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe its signature tangy, spicy twist. While you could omit it, the sandwich won’t have quite the same character or brightness, so I highly recommend including it.
Can I make this recipe gluten-free?

Yes! Use gluten-free soy sauce and ensure your bread is gluten-free as well. Most other ingredients are naturally gluten-free, making it easy to adapt.
How spicy is this Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe?

It generally has a mild to moderate heat level thanks to the kimchi. You can control the spice by choosing milder kimchi or adding extra chili flakes or gochujang if you want more kick.

Final Thoughts

This Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe is one of those dishes that’s easy to whip up but feels special enough to impress anyone you share it with. Its blend of Korean flavors and classic cheesesteak comfort hits the perfect balance — making mealtime exciting but approachable. Give it a try the next time you want something cozy, delicious, and a little unexpected. I promise, once you make it, you’ll want to keep it in rotation just like I do!

Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe

★★★★★ 4.9 from 147 reviews

Author: Isabella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Sandwich
Method: Stovetop
Cuisine: Korean-American Fusion

Print Recipe

Description

This Korean-Inspired Kimchi Bulgogi Cheesesteak combines the rich, savory flavors of marinated beef sirloin with spicy, tangy kimchi and melted provolone cheese. A delicious fusion twist on the classic Philly cheesesteak, this recipe features tender sautéed onions and bell peppers all nestled inside a toasted hoagie roll, then broiled to perfection for a gooey cheesy finish.

Ingredients

Scale

Meat & Marinade

1 lb beef sirloin, thinly sliced
2 tbsp low-sodium soy sauce
1 tbsp sesame oil
Optional: 1 tsp minced garlic
Optional: 1 tsp sugar

Vegetables & Cheese

1 cup kimchi, chopped
1 medium yellow onion, sliced
1 cup bell peppers (any color), sliced
4 slices provolone or American cheese

Oils

2 tsp vegetable oil

Bread

4 toasted hoagie rolls

Instructions

Prepare Ingredients: Thinly slice the beef sirloin, yellow onion, and bell peppers. Chop the kimchi into small pieces to ensure it mixes well with the meat later.
Marinate Beef: In a bowl, combine soy sauce, sesame oil, minced garlic, and sugar (if using). Add the sliced beef and stir to coat evenly. Let it marinate for at least 15 minutes to absorb the flavors.
Sauté Vegetables: Heat vegetable oil in a skillet over medium-high heat. Add the sliced onions and bell peppers and sauté until they soften and become tender, about 5 minutes.
Cook Beef: Push the cooked vegetables to one side of the skillet. Add the marinated beef to the other side and cook until browned and cooked through, about 5 minutes, stirring occasionally to prevent sticking.
Add Kimchi: Mix in the chopped kimchi with the beef and vegetables. Cook everything together for another 2 minutes to meld the flavors and warm the kimchi.
Assemble Sandwiches: Place the bulgogi and kimchi mixture evenly onto the toasted hoagie rolls. Top each with a slice of provolone or American cheese.
Broil Cheese: Place the assembled sandwiches under the broiler for about 2 minutes or until the cheese is melted and bubbly. Remove carefully and serve immediately.

Notes

You can adjust the amount of kimchi to your preferred spice level.
For a sweeter flavor, add a little more sugar to the marinade.
Use low-sodium soy sauce to keep sodium levels moderate.
To toast the hoagie rolls, you can butter them lightly and toast in a skillet or oven before assembling.
If provolone or American cheese is not preferred, mozzarella or Monterey Jack cheese are good alternatives.

Keywords: kimchi bulgogi cheesesteak, korean cheesesteak, kimchi beef sandwich, bulgogi sandwich, fusion sandwich recipe