Korean Steak Sandwich
This Korean-inspired steak sandwich elevates the classic deli staple with a bold, savory marinade. Featuring paper-thin sirloin seared to perfection, this dish balances deep, umami-rich notes with the creamy kick of garlic-infused mayonnaise and the sharp bite of fresh jalapenos. Served on toasted, buttered rolls, it is the perfect fusion meal for those seeking a restaurant-quality experience in the comfort of their own home.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 2 sandwiches
- Category: Dinner
- Method: Pan-searing
- Cuisine: Korean Fusion
- Diet: Halal
Ingredients
1 lb Sirloin Steak, shaved thin
2 tbsp Low-sodium soy sauce
1 tbsp Brown sugar
1 tsp Toasted sesame oil
2 cloves Garlic, minced
2 Hoagie rolls
2 tbsp Unsalted butter
4 slices Sharp cheddar cheese
1/4 cup Mayonnaise
1 clove Garlic, minced (for mayonnaise)
1 Fresh jalapeno, sliced
1 pinch Red chili flakes
1 tbsp Fresh cilantro
Instructions
Freeze the steak for 20 minutes to firm it up for thin slicing.
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, and minced garlic.
Toss the sliced beef in the marinade and let sit for 15 minutes.
Mix the mayonnaise with the extra minced garlic in a small bowl.
Heat a skillet over high heat, then sear the marinated beef quickly until cooked through, about 3-4 minutes.
Split the hoagie rolls and butter the insides, then toast in a pan until golden brown.
Spread the garlic mayonnaise onto the toasted rolls.
Layer the cooked steak onto the rolls, topping each with two slices of cheddar cheese to melt.
Finish by garnishing with fresh jalapeno slices, red chili flakes, and cilantro.
Notes
Ensure the beef is sliced against the grain to maximize tenderness. For a less spicy sandwich, be sure to remove all seeds from the jalapenos before slicing. If the cheese does not melt fully from the residual heat of the meat, place the assembled sandwiches under a broiler for 30 seconds.
Find it online: https://elitesrecipes.com/korean-steak-sandwich/