Go Back

Korean Steak Sandwich

A delightful sandwich featuring juicy ribeye steak marinated in gochujang, with melted cheese and sautéed peppers, all tucked between toasted bread.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: Fusion, Korean
Calories: 700
Ingredients Method Notes

Ingredients
  

For the marinade
  • 2 tbsp soy sauce
  • 2 tbsp gochujang paste
  • 1 tsp minced ginger
  • 2 tbsp light brown sugar
  • 2 tbsp rice wine
  • 2 cloves garlic, peeled and minced
  • 1/2 tsp black pepper
  • 1 tbsp toasted sesame oil
  • 1 sweet apple, grated no need to peel
For the sandwich
  • 320 g ribeye steak approx. 2 medium or 1 large
  • 1 tbsp oil
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 4 slices bread thick slices (e.g. tiger bread)
  • 2 tbsp salted butter, melted
  • 1/4 tsp sesame seeds
  • 75 g mature cheddar cheese, grated
  • 1/2 small red onion, sliced
  • 2 small jalapeños, sliced
  • 3 spring onions sliced into thin strips
  • 3 tbsp mayonnaise
  • 1 small garlic clove, minced
  • 2 tsp sweet chili sauce

Method
 

Preparation
  1. Place the ribeye steak in the freezer for about 30 minutes to firm it up for slicing.
  2. Slice the steak into strips about 2 mm thick.
  3. In a mixing bowl, combine soy sauce, gochujang paste, minced ginger, brown sugar, rice wine, minced garlic, black pepper, grated apple, and sesame oil. Add the sliced steak and ensure it's well coated. Marinate for about 30 minutes.
Cooking
  1. Heat 1 tablespoon of oil in a large skillet over high heat. Add the marinated steak and cook for about 4-5 minutes, stirring frequently until nicely caramelized. Drain any excess liquid and remove the steak from the pan to let it rest.
  2. In the same pan, add sliced bell peppers and cook for 2-3 minutes until slightly softened.
  3. Brush melted butter on one side of each slice of bread. Place two slices in the skillet, butter-side down.
  4. On the buttered side, layer cooked peppers, caramelized steak, sesame seeds, grated cheese, sliced red onion, jalapeños, and scallions. Top with remaining slices of bread, butter-side up.
  5. Cook the sandwiches over low to medium heat for 2-3 minutes per side until the bread is golden brown and the cheese is melted.
  6. In a small bowl, mix mayonnaise with minced garlic to create a garlic sauce. Drizzle the garlic mayo and some sweet chili sauce inside the sandwiches.
  7. Serve immediately and enjoy.

Notes

For best texture, use fresh vegetables and marinate the steak longer for more flavor. Avoid overcrowding the pan for better caramelization.