BULGOGI CHEESESTEAK RECIPE | SIDECHEF

Bulgogi Cheesesteak Recipe | SideChef image

I put a hapa spin on this Cheesesteak and used bulgogi beef - a fantastic Korean dish that's made of marinated and grilled meat. The flavors are intense and totally addicting. When marinating the beef, you really want those flavors to penetrate the sirloin - so marinate the meat overnight.

Provided by @MakeItYours

Number Of Ingredients 34

Ingredients

2 pound Sirloin Steak
3 clove Garlic
1/2 Yellow Onion
3 Scallion
1/2 cup Low-Sodium Soy Sauce
2 tablespoon Sesame Oil
3 tablespoon Dark Brown Sugar
1/8 teaspoon Freshly Ground Black Pepper
1 tablespoon Gochujang
2 tablespoon Unsalted Butter
2 tablespoon Olive Oil
3 Yellow Onion
1 tablespoon Balsamic Vinegar
to taste Kosher Salt
12 ounce Provolone Cheese
4 Hoagie Roll
to taste Crushed Red Pepper Flakes
2 pound Sirloin Steak
3 clove Garlic
1/2 Yellow Onion
3 Scallion
1/2 cup Low-Sodium Soy Sauce
2 tablespoon Sesame Oil
3 tablespoon Dark Brown Sugar
1/8 teaspoon Freshly Ground Black Pepper
1 tablespoon Gochujang
2 tablespoon Unsalted Butter
2 tablespoon Olive Oil
3 Yellow Onion
1 tablespoon Balsamic Vinegar
to taste Kosher Salt
12 ounce Provolone Cheese
4 Hoagie Roll
to taste Crushed Red Pepper Flakes

Steps:

If you don't have your butcher slice the sirloin. Pop the sirloin in the freezer for 20 minutes to make slicing easier. Be sure to slice against the grain - this will produce shorter muscle fibers, giving you a more tender bite.
In a large bowl, Garlic (3 clove), Yellow Onion (1/2), Scallion (3), Low-Sodium Soy Sauce (1/2 cup), Sesame Oil (2 tablespoon), Dark Brown Sugar (3 tablespoon), Freshly Ground Black Pepper (1/8 teaspoon) and Gochujang (1 tablespoon).
In a large zip-top bag, add the Sirloin Steak (2 pound) and mix well, making sure that each piece is thoroughly coated. Cover, refrigerate and allow to marinate for 2 hours.
To caramelize onions, Melt the Unsalted Butter (2 tablespoon) and Olive Oil (2 tablespoon) in a large saute pan over medium heat. Add the Yellow Onion (3). Cook, stirring occasionally for 35 to 40 minutes until soft and caramelized.
Add the Balsamic Vinegar (1 tablespoon) and season with Kosher Salt (to taste) and pepper to taste. Toss to combine and set aside.
Using a heavy-bottomed skillet over high heat, add a ¼ of the beef along with some of the marinade and toss to cook for about a minute.
Form the beef into the approximate length of the hoagie roll. Top with a ¼ of the caramelized onions and ¼ of the grated Provolone Cheese (12 ounce). Add a tablespoon of the reserved marinade. Cover the pan with a lid and cook about a minute.
Slice your Hoagie Roll (4). Don't cut all the way through, you want it to open like a book.
Using two spatulas, one on either side, scoop up the beef and place inside the hoagie rolls. Sprinkle with some Crushed Red Pepper Flakes (to taste) if desired. Serve immediately and enjoy!