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Korean Steak Sandwich Recipe

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★★★★

4 from 77 reviews

This Korean Steak Sandwich combines tender, marinated ribeye steak with a flavorful blend of gochujang, soy, and grated apple for a perfect balance of spicy and sweet. Paired with sautéed bell peppers, melted mature cheddar, and a garlicky mayo sauce, all nestled between buttery toasted bread slices, this sandwich offers a deliciously satisfying and vibrant meal with Korean-inspired flavors.

Ingredients

Scale

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 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

Instructions

  1. Freeze & Slice the Steak: Pop the ribeye in the freezer for 30 minutes to firm it up, then slice it thinly into 2mm strips for better texture and ease of cooking.
  2. Marinate the Magic: In a bowl, combine soy sauce, gochujang, minced ginger, light brown sugar, garlic, black pepper, grated apple, and toasted sesame oil. Toss in the sliced steak and marinate for 30 minutes or longer in the fridge for more flavor.
  3. Cook the Steak: Heat oil in a large skillet over high heat. Add marinated steak strips and fry for 4-5 minutes, turning occasionally until cooked through and caramelized. Drain excess liquid if released and continue searing. Let the steak rest once done.
  4. Sauté the Veggies: Using the same pan, add sliced red and yellow bell peppers and cook for 2-3 minutes until softened but still vibrant in color.
  5. Assemble the Sandwiches: Brush melted butter on the outside of each bread slice. Layer on the inside bell peppers, steak, sesame seeds, grated cheddar, red onion slices, jalapenos, and scallions, then top with another slice of bread, buttered side out.
  6. Toast It Up: Place sandwiches in a skillet over low-medium heat and cook 2-3 minutes per side until the bread is golden and cheese is melted. A sandwich press can also be used.
  7. Add That Garlic Mayo: Mix mayonnaise with minced garlic. Open the toasted sandwiches slightly, drizzle with the garlic mayo and sweet chili sauce, then close them back up before serving.

Notes

  • Don’t skip the apple in the marinade; it adds a subtle sweetness to balance the spice.
  • Choose a sturdy bread like tiger bread, sourdough, or ciabatta to hold the juicy and saucy fillings.
  • Adjust the jalapenos according to your spice preference, or use pickled jalapenos for a milder tang.

Keywords: Korean steak sandwich, gochujang steak sandwich, ribeye sandwich, spicy steak sandwich, Korean sandwich recipe

Find it online: https://foodiecara.com/korean-steak-sandwich-recipe/