Korean Bulgogi Cheesesteak Sub with Gochujang Mayo Tips, FAQ & printable recipe

Tips for success

For the best texture, use a flat top griddle if you have one; it gives you a large, even surface and allows the beef to sear without steaming.

If using a skillet, choose cast iron and preheat it thoroughly. Don't stir the beef too often—let it sit for a minute to develop a crust before flipping.

Toasting the brioche rolls on the griddle after the beef is cooked infuses them with a little beefy flavor and ensures they stay crisp even with the juicy filling.

If you prefer a softer roll, skip the toasting. The gochujang mayo can be made ahead and kept in the fridge for up to a week.

Variations

• Spicy Bulgogi Cheesesteak: Add 1 teaspoon of gochujang to the marinade along with the other ingredients for an extra layer of heat. You can also top with sliced jalapeños or a drizzle of sriracha before serving.
• Kimchi Cheesesteak: Stir in 1/2 cup chopped kimchi with the onions during the last minute of cooking. The kimchi adds a tangy, spicy crunch that complements the bulgogi beautifully.
• Mushroom and Swiss: Swap the American cheese for Swiss and add 1 cup sliced mushrooms to the skillet with the onions. The earthy mushrooms and nutty Swiss cheese create a different but equally delicious profile.
• Teriyaki-Style: Replace the gochujang mayo with a teriyaki glaze made from 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon sugar. Drizzle over the assembled sub for a sweeter, more traditional Japanese flavor.

Storage and make-ahead

Fridge

Store leftover beef mixture in an airtight container in the fridge for up to 3 days. Keep the rolls separate to maintain their texture.

Freezer

The cooked beef mixture can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet.

Reheat

Reheat the beef in a hot skillet for 2-3 minutes, then assemble with fresh toasted rolls and mayo.

Leftover beef and onion mixture can be stored in an airtight container in the refrigerator for up to 3 days. The rolls are best toasted fresh, so store the filling separately and assemble when ready to eat.

The marinade can be prepared up to 24 hours in advance; combine the soy sauce, sesame oil, brown sugar, garlic, and ginger, then add the beef and refrigerate.

The gochujang mayo can also be made a day ahead. When ready to cook, simply sear the beef and assemble.

Serving ideas

Serve the subs immediately after assembling, while the cheese is hot and stretchy. Cut each sub in half crosswise to show off the gooey center. Pair with a simple side of kimchi or a crisp green salad to balance the richness.

For a fun twist, serve the bulgogi cheesesteak as a slider for parties—just use smaller rolls and adjust the cooking time slightly.

The gochujang mayo can be served on the side for extra dipping. These subs are best enjoyed fresh, but they're still delicious at room temperature.

Frequently asked questions

Recipe card

Korean Bulgogi Cheesesteak Sub with Gochujang Mayo

Prep 15 minCook 10 minTotal 25 minServes 2

Ingredients

• 8 oz shaved ribeye steak
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp mayonnaise
• 1 tsp gochujang
• 1/2 medium onion, thinly sliced
• 3 slices white American cheese
• 2 brioche hoagie rolls, split and toasted
• 2 tbsp sliced scallions
• 1 tsp toasted sesame seeds

Instructions

1. 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.
2. In a small bowl, stir together the mayonnaise and gochujang until smooth. Set aside at room temperature.
3. 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.
4. 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.
5. 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.
6. Spoon the cheesy beef and onion mixture evenly into the toasted rolls. Drizzle with the gochujang mayo, then sprinkle with scallions and sesame seeds.
7. Slice each sub in half crosswise and serve immediately while the cheese is hot and stretchy.

Contains: gluten, soy, sesame, eggs, milk

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.