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Judy Joo's Beef Bulgogi Cheesesteak

Kristen Little
Cook Time:
15 mins
Prep Time:
20 mins

Chef notes

Cheesesteaks are a go-to food item for me, like a burger or a taco. You have to love that thinly sliced meat, onions and cheese tucked into a soft roll.

Technique tip: Do try to get the right bread, as it makes a big difference! I like to use 6-inch soft Italian rolls.

Swap option: Swap pork instead of the beef bulgogi.


Beef Bulgogi
  • 1 pound (about 2 large) rib-eye steaks, trimmed
  • vegetable oil, for frying
  • 1 onion, thinly sliced
  • 2 spring onions, thinly sliced at an angle
  • 5 cloves garlic, grated
  • 2 teaspoons grated ginger
  • teaspoons mirin
  • 1/2 cup soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons brown sugar
  • tablespoons apple juice
  • 1/4 teaspoon freshly ground black pepper
  • 10 ounces Beef Bulgogi (recipe above)
  • 2 teaspoons gochujang (Korean chili paste), or to taste
  • 2 (6-inch) soft Italian rolls, split
  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon vegetable oil
  • 1 small onion, thinly sliced
  • 4 button mushrooms, thinly sliced
  • 2 fresh Korean green chiles or jalapeños, seeded and thinly sliced on an angle
  • 4 ounces sliced provolone cheese
  • 1 scallion, thinly sliced on an angle
  • toasted sesame seeds
  • gochugaru (Korean chile flakes)
  • sliced pickled jalapeños, drained


To prep the beef:

Wrap the rib-eye steaks in cling film and place in the freezer for about 2 hours, to partially freeze the meat.

Remove from the freezer and unwrap and thinly slice the meat to about 1/8-inch thick (or as thin as possible). Place in a shallow dish and set aside.

For the marinade:

In a medium bowl, whisk together the marinade ingredients, making sure the sugar is dissolved. Pour into the beef dish and mix to coat the meat entirely, gently massaging the marinade in. Allow to marinate for 2 hours or overnight in the fridge.

For the Beef Bulgogi:

In a non-stick frying pan placed over medium-high heat, drizzle a little vegetable oil to lightly coat the bottom of the pan. Tip in the beef and all of the marinade. Stir in the onions and cook for about 3 minutes, until the beef is just medium rare and the onions are softened. Remove from the heat and stir in the spring onions.

For the cheesesteak:


In a medium bowl, place in the leftover Beef Bulgogi (and juices) and the gochujang. Mix well until meat is coated with the chili paste. Set aside.


Preheat the oven to 200°F.


Heat a large skillet over medium-high heat. Spread the cut sides of the rolls with the butter. Working in batches, if needed, toast the rolls cut-side down, gently pressing on them so the centers toast as well, until lightly golden, about 1 minute. Transfer the rolls to the oven to keep warm.


Wipe out the skillet and return it to the stove. Add the vegetable oil and heat over medium heat. Add the onion, mushrooms, and chiles and cook, stirring occasionally, until the onions and mushrooms have softened slightly, about 2 minutes. Add the Beef Bulgogi and warm through, stirring occasionally, until the meat is hot. Divide the mixture into two mounds in the skillet and top each mound with half the cheese. Cover the skillet and cook just until the cheese melts, about 1 minute.


Scoop each mound onto a roll, sprinkle with some scallions, sesame seeds, gochugaru and pickled jalapeños. Serve immediately.