Korean Bulgogi Cheesesteak Sub with Gochujang Mayo Step-by-step instructions

Before you start

Before starting, make sure the ribeye is shaved thin—if it's in thicker slices, pound it gently or slice against the grain. Prepare the marinade and let the beef sit in the fridge while you mix the gochujang mayo and slice the onion and scallions.

Heat a large cast-iron skillet or flat top griddle over high heat for at least 5 minutes so it's ripping hot. Split the brioche rolls and have them ready to toast. This is a fast-cooking dish, so having everything prepped and within reach is key.

Instructions

Marinate and Prep

1. 1Marinate the beef
   In a medium bowl, combine the shaved ribeye with soy sauce, sesame oil, brown sugar, garlic, and ginger. Toss to coat every piece evenly. Cover and refrigerate while preparing the other components, at least 15 minutes or up to 30 minutes.
   Look for The beef is glossy with marinade and smells sweet and savory.
   Tip For easier slicing, freeze the ribeye for 20 minutes before shaving.
2. 2Make the gochujang mayo
   In a small bowl, stir together the mayonnaise and gochujang until smooth. Set aside at room temperature.
   Look for The mayo is a uniform pale orange color.
   Tip Taste and add more gochujang if a spicier kick is desired.

The beef is coated in a glossy, sweet-savory marinade and is resting in the fridge. The gochujang mayo is smooth and vibrant orange. The onion is sliced, and the rolls are ready. Everything is in place for a quick sear.

Sear and Melt

3. 3Sear the beef and onions
   Heat a flat top griddle or large cast-iron skillet over high heat until very hot, about 480°F (250°C). Add the marinated beef and sliced onions in a single layer. Sear without moving for 1 minute, then stir-fry for another 1 to 2 minutes until the beef is browned and cooked through. Let it rest for 3 minutes before slicing.
   Look for The beef is sizzling loudly and the onions are translucent with charred edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Work in batches if needed to avoid overcrowding the pan.
4. 4Melt the cheese
   Reduce the heat to low. Lay the American cheese slices over the beef and onions. Let melt for about 1 minute, then fold the mixture gently to incorporate the cheese.
   Look for The cheese is fully melted and stretches when pulled.
   Tip Cover the pan with a lid for a few seconds to speed melting.
5. 5Toast the rolls
   While the cheese melts, place the split brioche rolls cut-side down on the griddle or in a dry skillet over medium heat. Toast until golden and crisp, about 1 to 2 minutes.
   Look for The rolls are golden brown with light grill marks.
   Tip Brush the cut sides with a little butter or oil for extra richness.

The griddle is smoking hot, and the beef hits it with a satisfying sizzle. Within a minute, the edges brown and the sugars caramelize, filling the kitchen with a sweet, savory aroma. The onions soften, and the cheese melts into a gooey blanket over the beef.

Assemble and Serve

6. 6Assemble the subs
   Spoon the cheesy beef and onion mixture evenly into the toasted rolls. Drizzle with the gochujang mayo, then sprinkle with scallions and sesame seeds.
   Look for The subs are overflowing with filling and the mayo drizzles down the sides.
   Tip Press the rolls gently to help the filling stay in place.
7. 7Serve hot
   Slice each sub in half crosswise and serve immediately while the cheese is hot and stretchy.
   Look for The cheese pulls in long strands when the sub is cut.
   Tip Serve with extra gochujang mayo on the side for dipping.

The toasted rolls are golden and crisp. The beef-cheese mixture is piled high, the gochujang mayo drizzles down the sides, and a sprinkle of scallions and sesame seeds adds freshness and crunch. The first bite delivers a perfect balance of flavors and textures.

Common mistakes

One common mistake is overcrowding the pan. If you add too much beef at once, it will steam instead of sear, and you'll lose that caramelized crust. Cook in a single layer and work in batches if necessary.

Another pitfall is overcooking the beef—shaved ribeye cooks in seconds, so keep an eye on it and remove it from the heat as soon as it's no longer pink.

Also, don't skimp on heating the griddle; a truly hot surface is essential for the Maillard reaction.

How to tell it’s done

The beef is done when it's browned and cooked through, with an internal temperature of at least 145°F (63°C) for whole-cut meat. Since the pieces are thin, they will cook quickly—about 2 to 3 minutes total.

The onions should be soft and lightly charred, and the cheese should be fully melted and bubbly. The sub is ready to serve immediately, while the cheese is still stretchy and the rolls are crisp.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest