Dinner

Kimchi Bulgogi Cheesesteak Recipe

ByMaya bella February 12, 2026February 12, 2026

Introduction

This Kimchi Bulgogi Cheesesteak is a flavorful twist on the classic Philly cheesesteak, combining tender marinated beef with spicy kimchi and melted cheese. It’s a perfect fusion of Korean and American flavors that’s both satisfying and unique.

The image shows a sandwich cut in half and stacked on a white plate over a white napkin, placed on a white marbled surface. Each half has two main layers inside a soft-looking, golden-brown bread roll: the bottom layer is melted white cheese with a creamy texture, and the top layer contains cooked ground meat mixed with sautéed onions and small green herbs, all appearing moist and well-seasoned. The sandwich halves are positioned close, showcasing the filling clearly. 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, onion, and bell peppers into thin, even pieces for quick cooking.
Step 2: In a bowl, combine soy sauce, sesame oil, and if using, minced garlic and a pinch of sugar. Marinate the beef in this mixture for at least 15 minutes to enhance flavor.
Step 3: Heat vegetable oil in a skillet over medium-high heat and sauté the onions and bell peppers until tender, about 5 minutes.
Step 4: Push the cooked vegetables to one side of the skillet and add the marinated beef. Cook until the beef is browned and cooked through, about 5 minutes, stirring occasionally.
Step 5: Stir in the chopped kimchi and cook for an additional 2 minutes to meld the flavors.
Step 6: Spoon the bulgogi mixture onto toasted hoagie rolls, top with slices of provolone or American cheese, and place under the broiler for about 2 minutes until the cheese is melted and bubbly.

Tips & Variations

For extra flavor, add a little gochujang (Korean chili paste) to the marinade or directly to the beef while cooking.
You can substitute sirloin with ribeye or flank steak for different textures.
Try using different cheeses like mozzarella or pepper jack for a different taste experience.
If you prefer less spice, rinse the kimchi briefly before using to reduce its heat.

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 before assembling. For best texture, toast the bread fresh when serving.

How to Serve

A close-up of a sandwich cut in half and stacked, showing two layers inside a soft, golden-brown bread roll. The first layer inside is filled with tender, cooked shredded meat that is slightly crispy with dark brown edges and mixed with small pieces of orange and green vegetables. The second layer contains melted, creamy cheese blending with the meat and vegetables, creating a textured and juicy look. The sandwich is placed on white paper against a white marbled surface with warm light highlighting its detailed textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-packaged sliced beef for this recipe?

Yes, pre-packaged thinly sliced beef works well and can save prep time. Just make sure it’s thawed and drained if frozen.

Is kimchi necessary for the dish?

Kimchi adds a distinctive tangy and spicy flavor that defines this variation on the cheesesteak, but you can omit it or substitute with sautéed cabbage if you prefer a milder taste.