If you love a classic Philly cheesesteak but want to shake up your next backyard griddle session, this bulgogi cheesesteak brings something completely fresh to the table. We took tender, sweet, and savoury marinated shaved ribeye and paired it with melted provolone and warm, tangy kimchi to create a mashup that will leave everyone asking for seconds.
It is the perfect balance of caramelized, savoury beef and vibrant, spicy contrast. Gathering around the outdoor griddle for these hearty sandwiches turns dinner into an interactive experience. Plus, this version is scaled perfectly for four thick, incredibly satisfying sandwiches that look just as spectacular on camera as they taste on the plate.
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Why We Love This Recipe
- Unbeatable Flavour Fusion: The combination of traditional Korean marinade elements with rich, melted Italian provolone creates a spectacular flavour profile.
- Built for the Griddle: High-heat griddle cooking caramelizes the sugars in the marinade beautifully, locking in juices and mimicking the best street-food techniques.
- Smart Meal Prep: While you want to avoid an overnight marinade to protect the texture of the beef, you can still prep ahead. Slice the ribeye and whisk the marinade components together a day in advance, storing them in separate containers in the fridge. Just toss them together 45 minutes before cooking for a lightning-fast dinner.
- Crowd-Pleasing Visuals: Loaded high with bright green scallions and bubbling cheese, these sandwiches are guaranteed to turn heads at any backyard gathering.
What is Bulgogi?
Bulgogi translates literally to “fire meat” in Korean. It is a traditional dish made of thin, high-quality slices of beef marinated in a mixture of soy sauce, sesame oil, garlic, ginger, and sugar. Grating fresh Asian pear into the marinade is a classic technique; its natural enzymes act as a tenderizer while adding a subtle, clean sweetness.
Ingredients
Bulgogi Marinade
- Asian pear
- Soy sauce
- Kosher salt
- Brown sugar
- Mirin
- Toasted sesame oil
- Garlic cloves
- Fresh ginger
- Gochujang
- Black pepper
- Green onions
Beef
- Well-marbled ribeye steak
- Neutral oil
Kimchi
- Kimchi
- Sesame oil
For the Sandwiches
- Cheesesteak rolls (see note➡️below)
- Mild provolone cheese
- Green onions
- Sesame seeds
Optional Quick Sauce
- Mayonnaise
- Gochujang
- Kimchi brine
- Toasted sesame oil
➡️Cheesesteak rolls are often called a hoagie, sub, or hero bun, this is a long, split Italian-style sandwich roll. For the perfect cheesesteak, look for a roll with a thin, delicate crust and a soft, pillowy interior. It needs to be sturdy enough to hold a mountain of juicy meat and melted cheese without tearing apart, yet soft enough to compress easily when you take a bite.
See the recipe card below for quantities.
Instructions
Slicing the Beef
If you cannot source pre-shaved ribeye from your local butcher, buy a whole ribeye steak and place it in the freezer for about 30 to 45 minutes until firm. This makes it incredibly easy to slice into thin ribbons using a sharp chef’s knife.
Marinate the Beef
In a large mixing bowl, whisk together the grated Asian pear, soy sauce, kosher salt, brown sugar, mirin, sesame oil, grated garlic, grated ginger, gochujang, black pepper, and sliced green onions until the sugar and chili paste are completely dissolved.
Add the shaved ribeye to the bowl and toss thoroughly, ensuring every piece of meat is well coated. Cover the bowl and refrigerate for at least 45 minutes, up to a maximum of 4 hours.
➡️Note: Do not leave the beef in the marinade overnight. The natural enzymes in the Asian pear will break down the meat fibers too much, altering the texture of the steak.
Blend the Quick Sauce
In a small bowl, combine the mayonnaise, gochujang, kimchi brine, and sesame oil. Whisk until smooth, then cover and keep cold in the refrigerator until ready to assemble the sandwiches.
Preheat the Griddle
Fire up your outdoor griddle and preheat it to medium-high heat. Aim for two distinct temperature zones on your cooking surface:
- Beef Zone: 475°F to 500°F (246°C to 260°C)
- Toasting Zone: 375°F to 400°F (190°C to 204°C)
It is crucial that the griddle surface reaches full temperature before adding the meat. If the surface is too cool, the marinade will steam the beef rather than sear and caramelize it.
Warm the Kimchi
Place the chopped, squeezed kimchi and sesame oil on the cooler side of the griddle. Cook for 2 to 3 minutes, stirring occasionally, until warmed through, lightly caramelized, and slightly drier. Move the kimchi to the far edge of the griddle to stay warm.
Toast the Rolls
Slice your rolls open lengthwise. Place them cut-side down on the toasting zone with a drizzle of oil or a pat of butter. Toast until light golden brown, taking care not to over-toast them. Excellent cheesesteak rolls should remain soft and easy to compress. Transfer to a plate, or if you have a warming rack on your griddle, move the buns there while everything else finishes cooking.
If using the optional quick sauce, spread a thin layer on the warm insides of the rolls now.
Sear the Ribeye
Lift the shaved ribeye from the marinade, allowing any excess liquid to drip back into the bowl. The meat should be well-coated but not pooling with liquid.
Lightly oil the high-heat zone of the griddle if your surface requires it. Cook the beef in 3 separate batches to achieve the best colour and crust. Spread each batch into a thin, flat layer. Let it sear undisturbed for 45 to 60 seconds to build up a rich crust before flipping and chopping the meat using your griddle spatulas. Cook for an additional 60 to 90 seconds until fully browned with crispy edges but still tender.
Melt the Provolone
Divide the cooked ribeye into 4 even, elongated piles on the griddle, matching the length of your rolls. Top each pile with 2 to 3 slices of mild provolone, distributing the remaining slices to the largest portions. Spoon a generous amount of the warm kimchi directly on top of the cheese. Place a melting dome over each portion for 30 to 45 seconds to fully melt the cheese.
Assemble and Serve
Scoop up the cheesy, kimchi-topped beef using a wide griddle spatula and guide it directly into the toasted rolls. Garnish the tops generously with the sliced green onions and toasted sesame seeds. Serve immediately while hot and juicy.
Tips, Substitutions & Serving Suggestions
- Slicing the Beef: If you cannot source pre-shaved ribeye from your local butcher, buy a whole ribeye steak and place it in the freezer for about 30 to 45 minutes until firm. This makes it incredibly easy to slice into thin ribbons using a sharp chef’s knife.
- Cheese Variations: While mild provolone offers an excellent texture and subtle flavour that lets the bulgogi shine, you can easily substitute it with low-moisture mozzarella for an incredible cheese pull, or white American cheese for maximum creaminess.
- Gochujang Substitute: If you cannot find gochujang paste at your local grocery store, a mixture of sriracha with a tiny pinch of brown sugar can work in a pinch for the quick sauce, though the flavour profile will be slightly brighter and more vinegary.
- Serving Suggestions: Pair these rich, savoury sandwiches with a crisp, refreshing Korean Green Salad, Spicy Korean Coleslaw, or simple fries.
Loved this Korean Bulgogi Cheesesteak? Try These Recipes Next:
- Korean Street Toast Recipe with Gochujang, Ham & Avocado
- Korean BBQ Beef Short Ribs wraps
- Korean Barbecue Wings (& Drums)
- Crispy Maple Gochujang Fire Chicken Thighs
📖 Recipe
Korean Bulgogi Cheesesteak with Kimchi & Provolone
Ingredients
Bulgogi Marinade
- ⅔ Asian pear peeled and finely grated
- ¼ cup low-sodium soy sauce 60 mL
- 1 ¼ teaspoon kosher salt
- 1 tablespoon brown sugar
- 1 tablespoon plus 1 teaspoon mirin
- 1 tablespoon toasted sesame oil
- 5 garlic cloves finely grated
- 1 tablespoon freshly grated ginger
- 1 ½ teaspoon gochujang Korean chili paste
- ¾ teaspoon freshly ground black pepper
- 3 green onions finely sliced
Beef
- 2 lbs well-marbled shaved ribeye steak 900 g
- 1 to 2 tablespoon neutral oil 15 to 30 mL, such as canola or avocado oil, only if needed for the griddle surface
Kimchi
- 1 ½ cups kimchi 225 g, lightly squeezed and roughly chopped
- 1 ½ teaspoon toasted sesame oil
For the Sandwiches
- 4 cheesesteak rolls (see notes below) 6 to 7 inches (15 to 18 cm) long
- 10 slices mild provolone cheese
- 2 to 3 green onions thinly sliced
- 1 tablespoon toasted sesame seeds
Optional Quick Sauce
- ½ cup mayonnaise 120 mL
- 1 ½ teaspoon gochujang
- 1 ½ teaspoon kimchi brine
- ¾ teaspoon toasted sesame oil
Instructions
Slicing the Beef
- If you cannot source pre-shaved ribeye from your local butcher, buy a whole ribeye steak and place it in the freezer for about 30 to 45 minutes until firm. This makes it incredibly easy to slice into thin ribbons using a sharp chef’s knife.
Marinate the Beef
- In a large mixing bowl, whisk together the grated Asian pear, soy sauce, kosher salt, brown sugar, mirin, sesame oil, grated garlic, grated ginger, gochujang, black pepper, and sliced green onions until the sugar and chili paste are completely dissolved.
- Add the shaved ribeye to the bowl and toss thoroughly, ensuring every piece of meat is well coated. Cover the bowl and refrigerate for at least 45 minutes, up to a maximum of 4 hours.
Blend the Quick Sauce
- In a small bowl, combine the mayonnaise, gochujang, kimchi brine, and sesame oil. Whisk until smooth, then cover and keep cold in the refrigerator until ready to assemble the sandwiches.
Preheat the Griddle
- Fire up your outdoor griddle and preheat it to medium-high heat. Aim for two distinct temperature zones on your cooking surface:
- Beef Zone: 475°F to 500°F (246°C to 260°C)
- Toasting Zone: 375°F to 400°F (190°C to 204°C)
Warm the Kimchi
- Place the chopped, squeezed kimchi and sesame oil on the cooler side of the griddle. Cook for 2 to 3 minutes, stirring occasionally, until warmed through, lightly caramelized, and slightly drier. Move the kimchi to the far edge of the griddle to stay warm.
Toast the Rolls
- Slice your rolls open lengthwise. Place them cut-side down on the toasting zone with a drizzle of oil or a pat of butter. Toast until light golden brown, taking care not to over-toast them. Excellent cheesesteak rolls should remain soft and easy to compress. Transfer to a plate, or if you have a warming rack on your griddle, move the buns there while everything else finishes cooking.
- If using the optional quick sauce, spread a thin layer on the warm insides of the rolls now.
Sear the Ribeye
- Lift the shaved ribeye from the marinade, allowing any excess liquid to drip back into the bowl. The meat should be well-coated but not pooling with liquid.
- Lightly oil the high-heat zone of the griddle if your surface requires it. Cook the beef in 3 separate batches to achieve the best colour and crust. Spread each batch into a thin, flat layer. Let it sear undisturbed for 45 to 60 seconds to build up a rich crust before flipping and chopping the meat using your griddle spatulas. Cook for an additional 60 to 90 seconds until fully browned with crispy edges but still tender.
Melt the Provolone
- Divide the cooked ribeye into 4 even, elongated piles on the griddle, matching the length of your rolls. Top each pile with 2 to 3 slices of mild provolone, distributing the remaining slices to the largest portions. Spoon a generous amount of the warm kimchi directly on top of the cheese. Place a melting dome over each portion for 30 to 45 seconds to fully melt the cheese.
Assemble and Serve
- Scoop up the cheesy, kimchi-topped beef using a wide griddle spatula and guide it directly into the toasted rolls. Garnish the tops generously with the sliced green onions and toasted sesame seeds. Serve immediately while hot and juicy.
💬Tried this Recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Notes
Tips, Substitutions & Serving Suggestions
- Slicing the Beef: If you cannot source pre-shaved ribeye from your local butcher, buy a whole ribeye steak and place it in the freezer for about 30 to 45 minutes until firm. This makes it incredibly easy to slice into thin ribbons using a sharp chef's knife.
- Cheese Variations: While mild provolone offers an excellent texture and subtle flavour that lets the bulgogi shine, you can easily substitute it with low-moisture mozzarella for an incredible cheese pull, or white American cheese for maximum creaminess.
- Gochujang Substitute: If you cannot find gochujang paste at your local grocery store, a mixture of sriracha with a tiny pinch of brown sugar can work in a pinch for the quick sauce, though the flavour profile will be slightly brighter and more vinegary.
- Serving Suggestions: Pair these rich, savoury sandwiches with a crisp, refreshing Korean Green Salad, Spicy Korean Coleslaw, or simple fries.
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