Name: Korean Steak Sandwich
Ingredients: 2 medium or 1 large ribeye steak (approx. 320g or 0.7 lb); 2 tbsp soy sauce; 2 tbsp gochujang paste; 1 tsp minced ginger; 2 tbsp light brown sugar; 2 tbsp rice wine; 2 garlic cloves, peeled and minced; ½ tsp black pepper; 1 sweet apple, grated (no need to peel); 1 tbsp toasted sesame oil; 1 tbsp oil; ½ red bell pepper, sliced; ½ yellow bell pepper, sliced; 4 thick slices of bread (e.g. tiger bread, approx. 6575g each); 2 tbsp salted butter, melted; ¼ tsp sesame seeds; 75g (2/3 cup) mature cheddar cheese, grated; ½ small red onion, sliced; 2 small jalapenos, sliced; 3 spring onions (scallions), sliced into thin strips; 3 tbsp mayonnaise; 1 small garlic clove, minced; 2 tsp sweet chili sauce

Korean Steak Sandwich

Print Recipe

This Korean Steak Sandwich is bursting with bold flavor thin-sliced marinated ribeye, spicy jalapenos, sweet caramelized veggies, melty cheddar, and creamy garlic mayo, all stacked inside toasted bread. Perfect for a spicy, savory, totally unforgettable sandwich night.

Author: Chef Lora

Ingredients

Scale

2 medium or 1 large ribeye steak (approx. 320g or 0.7 lb)
2 tbsp soy sauce
2 tbsp gochujang paste
1 tsp minced ginger
2 tbsp light brown sugar
2 tbsp rice wine
2 garlic cloves, peeled and minced
½ tsp black pepper
1 sweet apple, grated (no need to peel)
1 tbsp toasted sesame oil
1 tbsp oil
½ red bell pepper, sliced
½ yellow bell pepper, sliced
4 thick slices of bread (e.g. tiger bread, approx. 6575g each)
2 tbsp salted butter, melted
¼ tsp sesame seeds
75g (2/3 cup) mature cheddar cheese, grated
½ small red onion, sliced
2 small jalapenos, sliced
3 spring onions (scallions), sliced into thin strips
3 tbsp mayonnaise
1 small garlic clove, minced
2 tsp sweet chili sauce

Instructions

Place steak in the freezer for 30 minutes to firm up. This makes it easier to slice thinly.
Once firm, slice the steak into thin (2mm) strips.
In a bowl, mix together soy sauce, gochujang, ginger, brown sugar, rice wine, garlic, black pepper, grated apple, and sesame oil. Add steak slices and marinate for 30 minutes (refrigerate if marinating longer).
Heat 1 tbsp oil in a large skillet over high heat. Add the marinated steak and cook for 45 minutes until caramelized. Drain any excess liquid as needed. Remove steak and rest on a plate.
In the same pan, cook bell peppers for 23 minutes until slightly softened.
Brush melted butter onto one side of each bread slice.
On two slices (butter-side down), layer cooked peppers, steak, sesame seeds, cheese, red onion, jalapenos, and scallions. Top with the remaining bread slices (butter-side up).
Cook sandwiches in a skillet or sandwich press over low-medium heat for 23 minutes per side until golden and cheese is melted.
Mix mayo and garlic for the sauce. Open sandwiches slightly and drizzle with garlic mayo and sweet chili sauce. Serve immediately.

Nutrition

Calories: 680 kcal
Sugar: 10 g
Fat: 38 g
Carbohydrates: 45 g
Protein: 40 g

Find it online: http://ingredientidea.com/korean-steak-sandwich-recipe/