Not too long ago I tried an experiment by using daeji bulgogi, a Korean spicy BBQ pork in a Vietnamese style banh mi sandwich that I particularly enjoyed. While I was contemplating banh mi recipe I could not help but think about other sandwiches that Korean bulgogi would be good in and one thought led to another and before I knew it I was thinking about a bulgogi cheesesteak sandwich! The basic idea was to use beef bulgogi in a Philly cheesesteak style sandwich with sauted onions, peppers and melted cheese. This recipe is pretty simple, you just make the bulgogi, saute some onions and peppers, assemble the sandwich, melt the cheese and you are good to go! I have to say that the complex flavours of the bulgogi that balances sweet and salty worked very well in a cheesesteak sandwich with sauteed peppers and onions, all covered in melted cheese! If you prefer your sandwich to be on the spicier side a tablespoon of gochujang sauce would be the perfect way to add some heat!
Bulgogi Cheesesteak Sandwich
Korean style sweet and salty marinated beef done ‘cheesesteak’ style with sauteed peppers and onions and melted cheese.
- 1 tablespoon oil
- 1 onion, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 batch bulgogi, cooked
- 4 teaspoons sesame seeds, toasted
- 4 sandwich buns, sliced open
- 8 slices provolone
- Heat the oil in a pan over medium heat.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the peppers and saute until just tender, about 5-7 minutes.
- Remove from heat and mix in the bulgogi and sesame seeds.
- Fill the buns with the bulgogi mixture, top with cheese and broil to melt.