Korean Steak Sandwich with Gochujang, Peppers, and Melted Cheese
A golden toasted sandwich filled with gochujang-marinated ribeye, peppers, melted cheddar, jalapeños, scallions, garlic mayo, and sweet chili sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 sandwiches
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: Korean-Inspired
Ingredients
Steak and marinade:
320g (0.7 lb) ribeye steak
2 tbsp soy sauce
2 tbsp gochujang paste
1 tsp minced ginger
2 tbsp light brown sugar
2 tbsp unsalted beef broth
2 garlic cloves, minced
1/2 tsp black pepper
1 sweet apple, grated
1 tbsp toasted sesame oil
Sandwich and filling:
1 tbsp oil
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
4 thick slices sturdy bread
2 tbsp salted butter, melted
1/4 tsp sesame seeds
75g (2/3 cup) mature cheddar cheese, grated
1/2 small red onion, sliced
2 small jalapeños, sliced
3 scallions, thinly sliced
Sauce:
3 tbsp mayonnaise
1 small garlic clove, minced
2 tsp sweet chili sauce
Instructions
1. Firm steak in freezer for 30 minutes, then slice thinly.
2. Mix steak with marinade ingredients and marinate for 30 minutes.
3. Heat oil over high heat and cook steak for 4–5 minutes until caramelized.
4. Remove steak and cook peppers for 2–3 minutes.
5. Butter the outside of the bread slices.
6. Layer peppers, steak, sesame seeds, cheddar, onion, jalapeños, and scallions.
7. Toast for 2–3 minutes per side until golden and melted.
8. Mix mayonnaise with garlic.
9. Add garlic mayo and sweet chili sauce, then serve immediately.
Notes
Use unsalted beef broth to keep the marinade balanced.
Firming the steak before slicing makes thin strips easier to cut.
If excess liquid collects during cooking, carefully remove it and continue searing.
Store cooked leftovers refrigerated and use within 3–4 days.