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.
Ingredients
Steak & Marinade
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2 medium or 1 large ribeye steak (approx. 320g or 0.7 lb)
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2 tbsp soy sauce
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2 tbsp gochujang paste
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1 tsp minced ginger
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2 tbsp light brown sugar
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2 tbsp rice wine
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2 garlic cloves, peeled and minced
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½ tsp black pepper
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1 sweet apple, grated (no need to peel)
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1 tbsp toasted sesame oil
Sandwich & Filling
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1 tbsp oil
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½ red bell pepper, sliced
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½ yellow bell pepper, sliced
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4 thick slices of bread (e.g. tiger bread, approx. 65–75g each)
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2 tbsp salted butter, melted
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¼ tsp sesame seeds
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75g (2/3 cup) mature cheddar cheese, grated
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½ small red onion, sliced
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2 small jalapenos, sliced
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3 spring onions (scallions), sliced into thin strips
Sauce
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3 tbsp mayonnaise
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1 small garlic clove, minced
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2 tsp sweet chili sauce
Instructions
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Place steak in the freezer for 30 minutes to firm up. This makes it easier to slice thinly.
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Once firm, slice the steak into thin (2mm) strips.
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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).
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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.
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In the same pan, cook bell peppers for 2–3 minutes until slightly softened.
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Brush melted butter onto one side of each bread slice.
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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).
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Cook sandwiches in a skillet or sandwich press over low-medium heat for 2–3 minutes per side until golden and cheese is melted.
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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