Bulgogi Cheesesteak Roll
Philadelphia cheesesteak meets Korean bulgogi in a viral fusion sandwich — thinly sliced bulgogi beef cooked with caramelised onions and green pepper, loaded into a soft hoagie roll and smothered with Cheez Whiz or provolone, with a drizzle of gochujang mayo.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Marinate beef 20 minutes in soy, sesame oil, garlic, grated pear and sugar.
About 5 min
On a hot flat griddle, caramelise onion and pepper until soft and golden (8 minutes). Push to one side.
About 14 min
Cook the bulgogi beef on the griddle over high heat, chopping with a spatula as it cooks. Mix with the vegetables.
About 14 min
Lay provolone slices over the mixture and let melt (or pour Cheez Whiz over the meat).
About 14 min
Scoop into hoagie rolls. Drizzle with gochujang mayo. Eat immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 620
- Protein
- 36 g
- Carbs
- 52 g
- Fat
- 28 g
- Fibre
- 4 g
- Sugar
- 10 g
- Sodium
- 1100 mg
Contains: gluten, eggs, soy, sesame
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Recipe by Boon Tools.