Kimchi Bulgogi Cheesesteak – A Yummy Beef Dinner Idea
Some kitchen accidents deserve a standing ovation. This kimchi bulgogi cheesesteak started as a “what do I do with this leftover marinated meat?” moment and quickly turned into a full-on obsession. One bite in, I knew this sandwich wasn’t staying a secret. Not a chance.
Picture this: sizzling Bulgogi beef hitting a hot pan, caramelizing just enough to make your kitchen smell unfairly good. Then comes the kimchi—chopped, sautéed, and slightly crispy around the edges. That tangy funk wakes everything up. Add melty cheese that stretches when you pull the sandwich apart, and suddenly you’re not just making Beef Dishes… you’re making memories.
Let’s talk bread for a second. A toasted bun matters here. Soft inside, golden outside, strong enough to hold all that goodness without giving up halfway through. Stack the beef, pile on the kimchi, let the cheese do its thing, and then—this part is key—finish with a swipe of gochujang mayo. Spicy, creamy, just a little sassy. IMO, that sauce is the mic drop.
What I love most? This recipe doesn’t act precious. It’s chill, flexible, and totally weeknight-friendly. Perfect for Yummy Dinners when you want big flavor without babysitting a stove all night. It fits right in with your go-to Meat Recipes and Beef Recipes, but still feels fresh and fun.
This is Savoury Food at its best: messy, bold, and wildly satisfying. It’s the kind of meal that makes you pause mid-bite and think, wow… I Love Food. Honestly, same. If you Love Food too, this one’s calling your name.
Grab some napkins, lean in, and enjoy every bite. Bon Appétit.
Kimchi Bulgogi Cheesesteak – A Yummy Beef Dinner Idea
Ingredients
- About 8 ounces uncooked marinated bulgogi beef (adjust to your liking), or leftover cooked bulgogi
- 1/2 cup sliced kimchi, lightly packed
- 1/4 medium onion, thinly sliced (optional)
- 1/2 cup shredded cheese or 2 cheese slices (mozzarella, provolone, American, or your favorite)
- 2 burger buns or hoagie rolls, or 4 slices of sandwich bread
- 1 tablespoon butter or olive oil
- 2 lettuce leaves
Optional Gochujang Mayo
- 2 tablespoons mayonnaise
- 1 teaspoon gochujang (add more or less to taste)
- Swap-ins: buldak sauce, sriracha, or any spicy sauce you like
Instructions
- Heat a skillet over medium heat and add butter or olive oil. For extra flavor, you can lightly coat the cut sides of the buns with butter or oil first. Place the buns cut-side down in the pan and toast until golden and crisp. Remove and set aside.
- Increase the heat to high and add the marinated bulgogi beef to the same pan. Cook the meat, breaking it apart and turning it once or twice, until fully cooked and nicely browned. Transfer the beef to a plate. If using pre-cooked bulgogi, simply warm it through in the pan.
- Lower the heat slightly to medium-high and add a small amount of oil if needed. Add the kimchi and sliced onion, if using. Stir-fry for 3–4 minutes, until the kimchi softens and deepens in color.
- Spread the cooked beef evenly in the pan, top with cheese, and cover with a lid. Reduce heat to medium-low and let the cheese melt completely.
- While the cheese melts, stir together the mayonnaise and gochujang in a small bowl until smooth.
- To assemble, place a lettuce leaf on the bottom bun, spoon over the cheesy bulgogi and kimchi mixture, and finish with a drizzle of gochujang mayo if desired. Top with the remaining bun and serve warm.
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