Cravings & Comfort

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Bulgogi Philly Cheesesteak | Refire

ALRIGHT! Here I go again with this recipe

I’m gonna call this series “Refire”, which essentially means that I decided to improve on something different from my previous recipe. One of my most viral recipes, the “Korean Philly Cheesesteak”, is something that I was really proud of. However, after I just made another cheesesteak, I realized there was a lot more that I can improve on.

I hope yall enjoy!

Macronutrients

  • Calories: 675 ~ 825 per serving (Really depends on the amount of calories in your beef, hoagie, and sauces you decide to add)
  • Protein: 41.3 grams ~ 53.8 (This is primarily driven from the beef, and the cheese)
  • Carbs: 29.7 ~ 48.7 grams (The amount of carbs in the hoagie bread itself will dictate this. Some breads like 647, the one I used in the picture, have really low calorie, low carb breads)
  • Fat: 40 ~ 58.5 (A lot of this is from the beef, the cheese, bacon bits and fat, and if you were to add sauces)

Ingredients:

  • Thinly Sliced Beef
  • 1/2 sliced loosely diced white onion
  • Bulgogi Marinade
    • Either buy one from a store, or make one at home! I honestly just buy mine from the store cause I’m too lazy, and it’s good for my big batches of meat. However, my personal recipe is…
    • Homemade Bulgogi Marinade:
      • 1/2 Soy sauce (Korean jin-ganjang if you can)
      • 1/4 Brown sugar
      • 2 tbsp Sesame oil
      • 1/4 cup grated Korean or Asian pear (an apple is fine if you dont have one)
      • 1/4 cup grated Yellow Onion
      • 2 tbsp minced Garlic
      • 1 tbsp grated Ginger
      • 2/4 tsp Black Pepper
      • 2 tbsp mirin (2 tbsp rice vinegar is fine too, and 1 tbsp of water)
      • 1 tbsp gochugaru
      • 1 tsp fish sauce (optional, but adds a lot of umami flavor)
      • 2/4 tbsp of MSG
  • Hoagie rolls (or whatever roll you want to put in there)
  • Sliced Green Onions (garnish)
  • Toasted sesame oil (optional)
  • 3-5 strips applewood bacon (or any bacon)
  • Sesame Seeds (Garnish
  • Red Chili Flakes (Garnish)
  • Provolone cheese
  • Pepper jack cheese

Tips:

  • Marinate the beef at least 1 hour or overnight
  • Believe in yourself. This recipe is pretty much easier than my last one. The steps aren’t as annoying and you can realistically do it in 1 pan.
  • Don’t be afraid to add more spiciness or sweetness to the marinade or afterwards.
  • Throughout the day, maybe every couple of hours (with the exception of marinating overnight), move the contents in the bag around just to make sure everything is marinating well.
  • One of my friends did this and strained the excess marinade by rinsing it with water. PLEASE DON’T DO THAT 😭. Do it with your hands, a food strainer, a couple of paper towels, or whatever makes sense.
  • DO THE CHEESESTEAK IN BATCHES! You will need to place a plate ontop of the pan like a lid, and flip the pan so the cheesesteak and the bun fall perfectly on the plate. Pretty much this GIF shown below:

Steps:

  • Step 0.5: Place your meat and marinade in a bag and let it sit in the refrigerator for at least an hour
  • Step 1: In a pan over medium heat, place in your bacon and cook until crispy. Transfer to a paper towel and crush them into bacon bits (or leave them the way they are if you want). Do not get rid of the excess rendered fat
  • Step 2: Throw in your onions with a punch of salt. Stir around until they start to soften and become more translucent. This should take around a minute or two at most
  • Step 3: Take out your marinade and strain some of the excess marinade from it. Place the bulgogi meat in the pan and cook until it’s almost done (around a minute remaining)
  • Step 4: Add back in your onions, half of your bacon bits, and finish cooking the bulgogi. Garnish with a little bit of chili flakes, and sesame seeds.
    • Optional, but only do it if you’re confident: Bring the heat down to a medium low and add in a couple splashes of toasted sesame oil. Stir together for around 30 seconds and proceed with step 5 immediately to make sure the toasted sesame oil doesn’t start to burn
  • Step 5: On low-medium heat, place your Philly bulgogi in a straight line and align the cheese with it. Then, place your hoagie on top and let it rest there for around a minute and a half.
  • Step 6: Place a large plate on top of your pan (as if it were a lid). Then as seen in the GIF, flip the pan upside down to make sure everything falls perfectly onto the plate.
  • Step 7: Garnish your bulgogi cheese steak with more bacon bits, green onions, sauces, etc., and serve! That’s the new and improved cheesesteak, and I hope you enjoy!

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