Bulgogi Philly Cheesesteak

Since I loved the Bulgogi Burger from Closet Cooking, I decided to make the bulgogi Philly cheese steak as well. The marinade for the bulgogi was a little bit different from the burgers, especially because a different kind of meat was used. It had to be marinated for several hours, which created such juicy chunks of flavorful meat. Once that was topped with tender strips of onions and bell peppers with melted, oozing cheese, it was absolute heaven. I don’t think I can have a Philly cheese steak any other way!

Bulgogi Philly Cheesesteak (adapted from Closet Cooking):

Yields 4 servings

• 1 tablespoon oil
• 1 onion, sliced
• 1 green pepper, cut into thin strips
• 1 red pepper, cut into thin strips
• 4 teaspoons sesame seeds, toasted
• 4 soft hoagie rolls, split 3/4 open
• 4 slices provolone

For the bulgogi:

• 1 pound beef sliced rib eye (This can be found at the meat department in Korean supermarkets. Just ask for unmarinated bulgogi meat.)
• 5 cloves garlic, minced
• 1 inch ginger, grated
• 1 small onion, grated
• 1 Korean pear, grated
• 1 Fuji apple, grated
• 1/2 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 2 green onions, chopped
• 1/4 teaspoon pepper

To make the bulgogi, combine the garlic, ginger, onion, pear, apple, soy sauce, sesame oil, sugar, green onions, and pepper in a medium bowl. Place the meat in a shallow bowl and pour the marinade over the meat. Cover and refrigerate for at least 1 hour or overnight.

Heat a medium skillet over medium high heat. Add the beef and cook to desired doneness; set aside.

To make the cheese steak, preheat oven to 400 degrees F. Line a baking sheet with foil or a silicone baking mat; set aside.

Heat the olive oil in a saucepan over medium heat. Add the onion and saute until tender and caramelized, about 10 minutes.

Add the peppers and saute until just tender, about 5-7 minutes.

To assemble the bulgogi Philly cheese steak:

Place rolls on prepared baking sheet. Add some bulgogi and top with the bell pepper mixture and sesame seeds.

Top with cheese and place into oven and bake until melted, about 3-5 minutes.

Serve immediately with a side of fries and a nice, cold beer.