Bulgogi Cheese Steaks
Published June 8, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds boneless rib-eye steak, sliced crosswise ⅛-inch-thick
- ½cup low-sodium soy sauce
- ½cup coarsely chopped scallions (from about 6 large scallions)
- 3tablespoons turbinado sugar
- 2tablespoons minced garlic
- 1teaspoon black pepper, plus more for seasoning
- ½teaspoon toasted sesame oil
- ½cup safflower or canola oil
- 1large yellow onion, halved and sliced ¼-inch-thick (about 2 cups)
- 8ounces shishito peppers, stemmed and halved lengthwise
- Kosher salt
- 4(10-inch) hoagie rolls, split lengthwise
- 8slices American cheese
Nutritional analysis per serving (4 servings)
1036 calories; 74 grams fat; 24 grams saturated fat; 2 grams trans fat; 37 grams monounsaturated fat; 10 grams polyunsaturated fat; 48 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 48 grams protein; 1865 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange meat in a single layer on a large cutting board. Cover with plastic wrap and pound with a meat mallet (or the bottom of a small skillet) until meat is super thin, about 1/16-inch thick.
- Step 2
In a large bowl, combine soy sauce, scallions, sugar, garlic, pepper and sesame oil. Add meat and toss to evenly coat, massaging sauce into meat.
- Step 3
In a large skillet, heat ¼ cup of the safflower oil over medium. Add onion and shishito peppers, and season with salt and pepper. Cook, stirring occasionally, until tender and lightly caramelized, 8 to 10 minutes. Divide among the rolls.
- Step 4
In the same skillet, heat 2 tablespoons safflower oil over medium. Add half of the beef and season with salt and pepper. Cook, stirring to break up the meat, until golden brown and cooked through, about 3 minutes.
- Step 5
Form into 2 even mounds and top each mound with 2 slices of cheese. Remove from heat and let stand until cheese melts, about 1 minute. Using a flat spatula or large serving spoon, scoop into 2 rolls and drizzle with pan juices. Wipe out skillet with paper towels. Repeat with remaining safflower oil, beef and cheese to make 2 more sandwiches.
Private Notes
Comments
Could I used shaved steak and cut the work considerably? Probably not as good but far easier. Sounds like a great concept, combining bulgogi goodness with cheese steak yum.
To help with getting thinner slices before pounding them out, throw the steak in the freezer for about 30 minutes to firm it up.
Definitely struggled with getting those super thin slices I’m used to on a cheese steak, but the marinade flavors were amazing! People seem put off by the “American cheese” suggestion, but that doesn’t have to mean processed Kraft slices. Go get unprocessed American slices from the deli counter and you won’t be disappointed. We used the leftover meat and veggies for rice bowls the next day and it was great.
Swapped in TJ shaved beef to make for an easy weeknight meal. Turned out great. Will likely decrease sugar next time, a little sweet for my taste.
Shaved beef from Trader Joe’s worked beautifully. Let sit in marinade as long as you can. Cheddar works if you don’t like/want American cheese. I upped the game a bit: had a “clear bok choy” soup that a friend had made. It was flavored with cinnamon, star anise, etc., so used it as a faux pho for dipping jus. Cross culturing worked! YUMMY. Warning though: these are very filling. I may or may not have served them with tater tots that I’d sprayed with duck fat and then tossed with Szechuan pepper salt.
This was delicious!
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