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Bulgogi Cheesesteak by Korean Bapsang

Bulgogi Cheesesteak by Korean Bapsang

Korean Bapsang’s creative version of the Philly mainstay with bulgogi-style seared ribeye, and tons of melty cheese
  • Bulgogi Cheesesteak with melty Provolone and Point Reyes Toma
  • A few Bulgogi Cheesesteak sandwiches with beer
Hyosun Ro, better known to her many followers as @KoreanBapsang, generously teamed up with the Murray’s crew to re-envision one of her most popular recipes: the bulgogi cheesesteak! Here, she sears very thinly sliced bulgogi-style ribeye marinated with soy sauce, mirin, and Asian pear. She adds the meat to sauteeing onions and hot peppers before stuffing the whole lot into pillowy soft hoagie rolls topped with bubbly melty provolone and toma from Point Reyes Farmstead Cheese Co.!

Bulgogi Cheesesteak by Korean Bapsang
Korean Bapsang’s creative version of the Philly mainstay with bulgogi-style seared ribeye, and tons of melty cheese
  • Prep Time : 35 min.
  • Cook Time : 15 min.
  • Total Time : 50 min.
  • Serves 2-3

Ingredients

  • 1 lb. Ribeye, thinly sliced
  • 2 Tbsp. Soy sauce
  • 2 Tbsp. Sugar
  • 2 Tbsp. Rice wine (Mirin)
  • 1 Tbsp. Minced garlic
  • 1 Tbsp. Sesame oil
  • 4 Tbsp. Korean/Asian pear or Apple, grated
  • Pinch of pepper
  • 1/2 Onion, thinly sliced
  • 2 Green chili peppers or Jalapenos, sliced
  • 2 oz. Buonatavola® Provolone, grated
  • 2 oz. Point Reyes Toma, grated
  • 2-3 Hoagie rolls

Directions

  1. If using packaged pre-sliced bulgogi or shabu shabu meat, separate the slices and cut into smaller pieces. If cutting the meat at home, partially freeze it for easier slicing. Cut across the grain into strips as thin as possible.
  2. In a large bowl, combine the soy sauce, sugar, rice wine, garlic, sesame oil, grated pear/apple, and pepper. Add the meat and toss gently to coat evenly. Marinate for 30 minutes or longer.
  3. Heat a non-stick pan over high heat. Add the meat, onion and chili peppers. Cook until the meat is slightly caramelized.
  4. Reduce the heat to medium low, split the bulgogi into 2 (or 3) servings. Shape each serving into the approximate length of the hoagie roll. Place the grated cheese on top and let it melt.
  5. Scoop each serving up with a spatula and place on a hoagie roll.

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