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Korean Steak Sandwich

Spicy Korean Steak Sandwich with Cheesy Goodness

This Korean Steak Sandwich packs a flavor punch with spicy gochujang, tender ribeye, and cheesy goodness, perfect for a quick weeknight meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak Marinade
  • 1 pound Ribeye Steak Substitute flank or sirloin for a leaner option.
  • 1/4 cup Soy Sauce Tamari can be used for gluten-free.
  • 2 tablespoons Gochujang Paste Adjust for heat preference.
  • 1 teaspoon Minced Ginger Fresh ginger is preferred.
  • 1 tablespoon Brown Sugar White sugar is a suitable alternative.
  • 1 tablespoon Rice Wine Can swap with white wine vinegar.
  • 2 cloves Garlic Fresh is best.
  • 1/2 teaspoon Black Pepper Fresh cracked for stronger flavor.
  • 1/2 apple Apple (Grated) No need to peel.
  • 1 tablespoon Sesame Oil Can omit if not available.
For the Sandwich Assembly
  • 1 tablespoon Oil (for cooking) Use vegetable or canola oil.
  • 2 pieces Bell Peppers Substitute with crunchy veggies like zucchini.
  • 4 slices Bread (thick slices) Options include sourdough or ciabatta.
  • 2 tablespoons Butter (melted) Use margarine if needed.
  • 4 slices Mature Cheddar Cheese Swap for Monterey Jack for a milder taste.
  • 1 medium Red Onion Green onions can be used.
  • 1 piece Jalapenos Omit or swap for pickled if preferred.
  • 2 tablespoons Spring Onions (Scallions) Can substitute with chives.
  • 1/4 cup Mayonnaise Use Greek yogurt for a lighter option.
  • 2 tablespoons Sweet Chili Sauce Leave out for less sweetness.
For the Garnish
  • 1 tablespoon Sesame Seeds Can omit if desired.

Equipment

  • Skillet
  • Medium bowl
  • Sharp knife
  • spatula

Method
 

Preparation Steps
  1. Prepare the ribeye steak by placing it in the freezer for 30 minutes to firm up, making it easier to slice thinly.
  2. In a bowl, combine soy sauce, gochujang paste, minced ginger, brown sugar, rice wine, garlic, black pepper, grated apple, and sesame oil. Mix well and marinate the steak for at least 30 minutes.
  3. Heat oil in a skillet over medium-high heat, add steak strips, and cook for 4-5 minutes until caramelized.
  4. Sauté the bell peppers in the same skillet for 2-3 minutes until vibrant and slightly softened.
  5. Assemble the sandwiches by buttering one side of each slice of bread and layering with bell peppers, marinated steak, cheddar, and onion before topping with another slice.
  6. Grill the sandwiches in the skillet or sandwich press on low-medium heat for 2-3 minutes on each side until golden brown.
  7. Mix mayonnaise with minced garlic to prepare the garlic mayo, then drizzle inside the grilled sandwiches before serving.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 1200mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

Serve with crispy sweet potato fries or a light Asian slaw for a complete meal experience.

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