Bulgogi Cheesesteak Sandwiches
Thin sweet-savoury bulgogi beef with soft onions and peppers, piled into toasted rolls and melted with provolone.
Made with Bulgogi marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your bulgogi marinade is ready (see the base recipe). Stir the sliced beef with 90 ml of the marinade and chill for at least 30 minutes, up to 2 hours. Keep the other 30 ml clean in a bowl.
- 2
Heat 1 tbsp of oil in a large frying pan over a medium heat. Fry the onions and pepper for 8 minutes until soft and golden. Take out.
8 min - 3
Turn the heat to high and add the rest of the oil. Cook the beef in two batches for 2 minutes each, until browned and cooked through.
4 min - 4
Return the vegetables, add the clean marinade and toss for 1 minute.
- 5
Split the rolls and toast them. Pile in the beef mixture, lay the provolone over the top and put under a hot grill for 1 to 2 minutes, until melted.
- 6
Scatter with sesame seeds and serve while the cheese is molten.
Tips
- Ask your butcher to slice the ribeye thin, or partly freeze it for 30 minutes to slice at home.
- Cheddar or mozzarella melt well if you cannot find provolone.
- Do not overcook the beef or it turns chewy.
Storing and freezing
Best eaten straight away. Keep leftover filling in the fridge for up to 2 days and reheat until steaming hot all the way through.
Questions
Can I make it gluten free?
Yes. Use gluten free rolls, and the bulgogi marinade is already gluten free if made with tamari.
What can I use instead of provolone?
White American cheese, mozzarella or mild cheddar. Each melts nicely.
Can I make it ahead?
Cook the filling a day ahead and reheat with a splash of water. Toast the rolls and melt the cheese just before serving.
More made with bulgogi marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
