Korean Steak Sandwich

If the phrase “Korean Steak Sandwich” doesn’t already have your mouth watering, just wait until you meet this ooey-gooey, spicy, cheesy masterpiece. Whether you’re a flavor fanatic or just need a pick-me-up meal after a long Tuesday of wrangling kids, Zoom calls, or both—this sandwich is here to save dinner (and your mood).

With tender ribeye, sweet-and-spicy gochujang marinade, crispy peppers, melty cheddar, and that magical swipe of garlic mayo and sweet chili—this isn’t your average grilled sandwich. It’s the Korean Steak Sandwich with Jalapenos and Garlic Mayo you didn’t know you needed but won’t be able to live without.

Let’s dig into why this bold, beautiful bite is about to become your newest obsession.

Why You’ll Love This Korean Steak Sandwich

You know those moments when your taste buds need a little adventure, but your schedule says “keep it simple”? This sandwich is your golden ticket. It’s spicy without burning your tongue off, savory with a hint of sweetness, and melty in all the right places.

The thinly sliced ribeye soaks up a marinade loaded with umami goodness—think soy, sesame, gochujang, and even grated apple for a surprise kiss of sweetness. Then you’ve got roasted peppers, cheddar cheese, and crunchy jalapenos stacked between golden, buttery slices of thick bread. And that garlic mayo? Let’s just say it deserves its own fan club.

Whether it’s lunch, dinner, or a show-off brunch, this sandwich delivers.

Ingredients at a Glance

Let’s keep this easy—no fancy equipment or weird ingredients you’ll never use again. Most of these goodies are pantry staples or easy supermarket finds.

For the steak & marinade:

• 2 medium or 1 large ribeye steak (about 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, minced
• ½ tsp black pepper
• 1 sweet apple, grated
• 1 tbsp toasted sesame oil

For the sandwich:

• 1 tbsp oil
• ½ red bell pepper, sliced
• ½ yellow bell pepper, sliced
• 4 thick slices of bread (tiger bread works great!)
• 2 tbsp melted salted butter
• ¼ tsp sesame seeds
• 2/3 cup mature cheddar cheese, grated
• ½ small red onion, sliced
• 2 small jalapenos, sliced
• 3 spring onions (scallions), thinly sliced

For the sauce:

• 3 tbsp mayonnaise
• 1 small garlic clove, minced
• 2 tsp sweet chili sauce

How to Make the Best Korean Steak Sandwich

Step 1: Freeze & Slice the Steak

Pop the ribeye in the freezer for 30 minutes. This little trick firms it up and makes thin slicing way easier. Once chilled, slice into thin 2mm strips. Yes, we’re going chef-style here.

Step 2: Marinate the Magic

In a bowl, mix up the soy sauce, gochujang, ginger, sugar, rice wine, garlic, pepper, grated apple, and sesame oil. Toss in the steak strips and let them marinate for 30 minutes. (Pro tip: You can let it go longer in the fridge for deeper flavor.)

Step 3: Cook the Steak

Heat the oil in a large skillet over high heat. Add the marinated steak and fry for 4-5 minutes, turning occasionally until it’s cooked through and caramelized. If it releases a lot of liquid, carefully drain it off mid-cook and keep searing. Then let the steak rest.

Step 4: Sauté the Veggies

Add the bell peppers to the same pan and cook for 2-3 minutes, just until softened but still vibrant.

Step 5: Assemble the Sandwiches

Brush the outside of each bread slice with melted butter. On the inside, layer peppers, steak, sesame seeds, cheddar, red onion, jalapenos, and scallions. Top with another bread slice, buttered side out.

Step 6: Toast It Up

Cook the sandwiches on a skillet over low-medium heat for 2-3 minutes per side until golden and the cheese is melted. A sandwich press works here too, if you’re fancy.

Step 7: Add That Garlic Mayo

Mix mayo with minced garlic. Open the toasted sandwiches slightly, drizzle with garlic mayo and sweet chili sauce, and close them back up. Now inhale deeply—that’s the scent of dinner success.

Tips for Korean Steak Sandwich Success

• Don’t skip the apple! It sounds odd, but it adds a subtle sweetness that balances the heat beautifully.
• Bread choice matters. Go for a sturdy loaf like tiger, sourdough, or ciabatta to hold all the juicy goodness.
• Make it your own. Not a fan of too much spice? Scale back the jalapenos or use pickled ones for a milder tang.
• Double the sauce. Seriously. You’ll want extra garlic mayo on the side for dipping those crusty edges.

A Quick Story from My Kitchen

This sandwich was actually born on a chaotic Sunday when I had one ribeye steak, half a red pepper, and exactly no plan. A quick scan of the fridge later, and boom—this spicy, cheesy miracle came together. My kids called it “Korean cheesesteak,” and now it’s in heavy rotation at our house. It’s messy, melty, and totally weeknight-worthy.

FAQs About This Korean Steak Sandwich

Sandwich Nights Will Never Be the Same

There’s just something magical about this Korean Steak Sandwich. It’s bold, comforting, and just fancy enough to impress—without making you break a sweat in the kitchen. Whether you’re cooking for your partner, your teens, or just treating yourself (as you should), this sandwich is pure, flavor-packed joy.

So go on—grab that steak, fire up the skillet, and bring a little Korean-inspired magic to your next sandwich night. Your taste buds will thank you.

Looking for more crave-worthy chicken and steak recipes? Join the Chicken Magic community—where comfort food meets creativity, and every bite tells a delicious story.

Explore More Flavorful Recipes Like This

If you loved the bold, melty perfection of our Korean Steak Sandwich, you’re in for a treat! Here are a few handpicked recipes from the Chicken Magic Recipes collection that perfectly complement this flavor-packed meal. Whether you’re craving something spicy, sweet, or with an Asian twist, these dishes will bring more inspiration (and smiles) to your kitchen:

• For more Korean-inspired flair, check out our Gochujang Chicken Burgers with Kimchi Jam—they’re fiery, funky, and fabulous for your next grill night.
• Need another sandwich that hits all the right notes? Our Buffalo Chicken Cheesesteak Stuffed Shells bring the same cheesy-spicy vibes in an unexpected pasta twist.
• Love the garlic and mayo combo? Don’t miss the Garlic Chicken Lo Mein for a slurp-worthy weeknight dinner packed with umami.
• And if you’re craving even more fusion flavor, our Sweet and Spicy Garlic Steak Pasta is another sizzling steak recipe that delivers on every bite.

Bookmark these gems for your next mealtime adventure—because bold flavor is always on the menu here at Chicken Magic!

Korean Steak Sandwich

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• Author: Aneta
• Total Time: 45 minutes
• Yield: 2 sandwiches 1x

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Description

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.

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Ingredients

Scale 1x2x3x

Steak & Marinade

• 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

Sandwich & Filling

• 1 tbsp oil

• ½ red bell pepper, sliced

• ½ yellow bell pepper, sliced

• 4 thick slices of bread (e.g. tiger bread, approx. 65–75g 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

Sauce

• 3 tbsp mayonnaise

• 1 small garlic clove, minced

• 2 tsp sweet chili sauce

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Instructions

1. Place steak in the freezer for 30 minutes to firm up. This makes it easier to slice thinly.

2. Once firm, slice the steak into thin (2mm) strips.

3. 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).

4. Heat 1 tbsp oil in a large skillet over high heat. Add the marinated steak and cook for 4–5 minutes until caramelized. Drain any excess liquid as needed. Remove steak and rest on a plate.

5. In the same pan, cook bell peppers for 2–3 minutes until slightly softened.

6. Brush melted butter onto one side of each bread slice.

7. 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).

8. Cook sandwiches in a skillet or sandwich press over low-medium heat for 2–3 minutes per side until golden and cheese is melted.

9. Mix mayo and garlic for the sauce. Open sandwiches slightly and drizzle with garlic mayo and sweet chili sauce. Serve immediately.

Notes

Freezing the steak briefly helps you get super-thin slices without the hassle.
Want less heat? Skip the jalapenos or swap for pickled ones.
This recipe works great with ciabatta, sourdough, or crusty hoagie rolls too.
Double the garlic mayo—it’s great for dipping!

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Sandwiches
• Method: Skillet
• Cuisine: Korean-American Fusion

Nutrition

• Serving Size: 1 sandwich
• Calories: 680 kcal
• Sugar: 10 g
• Sodium: 1250 mg
• Fat: 38 g
• Saturated Fat: 14 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 40 g
• Cholesterol: 95 mg