Description
A bulgogi cheesesteak stuffs sweet-savory Korean marinated beef and onions into a buttery toasted hoagie roll with gooey Cheez Whiz. A Philly-meets-Korea sandwich.
Ingredients
Units
Scale
- 2 hoagie rolls, buttered and toasted
- 1 tbsp unsalted butter
- 16 oz bulgogi sauce (Assi brand for beef)
- 1 lb thin sliced hot pot beef
- 1/2 yellow onion, chopped
- 1/4 cup Cheez Whiz
Equipment
Instructions
- Marinate. Add the chopped onion, sliced beef, and bulgogi sauce to a freezer bag and marinate in the fridge for at least 30 minutes.
- Toast the rolls. Preheat the oven to 350F. Butter the insides of the hoagie rolls (keep them connected at the bottom) and toast for about 10 minutes.
- Cook the beef. In a pan over medium heat, cook the beef and onions until the onions soften and turn translucent. Drain off excess liquid through a strainer, then return the beef and onions to the pan.
- Add cheese. Stir in Cheez Whiz to taste and toss with tongs to coat.
- Build. Pile half the cheesy bulgogi into each roll and drizzle more Cheez Whiz on top if you like. Serve hot.
Notes
- Marinate longer than 30 minutes if you have time for even deeper flavor.
- Drain the pan liquid before building so the roll does not get soggy.
- Keep the hoagie connected at the bottom so it holds the filling like a boat.
- Leftover filling is great over rice.
- Prep Time: 35
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 720 kcal
- Sugar: 14g
- Sodium: 1600mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg