Dinner

Korean-Inspired Kimchi Bulgogi Cheesesteak Recipe

ByMaya bella January 15, 2026January 15, 2026

Introduction

This Korean-Inspired Kimchi Bulgogi Cheesesteak combines the rich flavors of tender marinated beef with spicy kimchi and melty cheese. It’s a perfect fusion dish that brings together the best of Korean and American comfort foods in one delicious sandwich.

The image shows a sandwich cut in half and stacked, placed on a white plate over white parchment paper, set on a white marbled surface. The sandwich has two thick layers of soft, light golden-brown bread with a slightly crispy outside. Inside, there are two visible layers of filling: a layer of cooked minced meat mixed with small green herbs and translucent sautéed onions, and melted cheese threading through the meat, adding a creamy texture. The meat filling looks juicy and seasoned, with a mix of brown and green colors, while the onions are soft and slightly caramelized. The overall look is hearty and warm, with a close-up view highlighting the details of the textures and colors. 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
Hoagie rolls, toasted (quantity as needed)

Instructions

Step 1: Slice the beef sirloin, onion, and bell peppers into thin strips to ensure quick and even cooking.
Step 2: In a bowl, combine 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 infuse flavor.
Step 3: Heat vegetable oil in a skillet over medium-high heat. Add the sliced onions and bell peppers, sautéing until they become 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, stirring occasionally, until browned and cooked through, about 5 minutes.
Step 5: Stir in the chopped kimchi and cook for an additional 2 minutes to meld the flavors.
Step 6: To assemble, spoon the bulgogi mixture onto toasted hoagie rolls and top each with a slice of provolone or American cheese. Place under a broiler for about 2 minutes until the cheese melts and bubbles.

Tips & Variations

Try adding a sprinkle of sesame seeds or chopped green onions on top for extra texture and flavor.
Swap the beef sirloin with thinly sliced chicken or pork for a different twist.
If you prefer less heat, use mild kimchi or rinse the kimchi briefly to reduce spiciness.

Storage

Store leftover bulgogi mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain texture. Assemble sandwiches fresh before serving for the best taste and melted cheese.

How to Serve

A sandwich cut in half and stacked, showing three clear layers inside a soft, golden-brown baguette. The first layer at the bottom is a dark grilled meat with a slightly crispy texture, mixed with small bits of cooked orange vegetables. Above this, there is a layer of melted white cheese that slightly stretches between the halves. The top layer contains bright green leafy vegetables and more cooked orange bits, adding color contrast. The sandwich sits on a white marbled surface with soft, natural light highlighting its 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-made kimchi for this recipe?

Yes, store-bought kimchi works perfectly in this recipe. Just make sure to chop it before adding so it mixes well with the beef and vegetables.

What type of cheese works best for this cheesesteak?

Provolone and American cheese both melt smoothly and complement the bold flavors well. Feel free to experiment with mozzarella or Monterey Jack for a different taste.