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Korean Steak Sandwich

Irresistible Korean Steak Sandwich with Spicy Garlic Mayo

This Korean Steak Sandwich combines juicy ribeye with bold flavors balanced by spicy garlic mayo for a delightful taste experience.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean-American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1 pound Ribeye Steak Can replace with sirloin or flank.
  • 1/4 cup Soy Sauce No direct substitutions recommended.
  • 2 tablespoons Gochujang Reduce for a milder flavor.
  • 1 tablespoon Minced Ginger Fresh is preferred.
  • 1 tablespoon Brown Sugar White sugar can be used in a pinch.
  • 2 tablespoons Rice Wine Can swap with sherry or omit.
  • 2 cloves Garlic (minced) Garlic powder as an alternative.
  • 1/2 teaspoon Black Pepper Freshly ground preferred.
  • 1 medium Sweet Apple (grated) Any sweet variety works.
  • 1 tablespoon Toasted Sesame Oil Can use olive oil in a pinch.
Sandwich
  • 2 tablespoons Vegetable Oil Any neutral oil works.
  • 2 cups Bell Peppers (sliced) Any sweet pepper variety is fine.
  • 4 slices Thick Bread Ciabatta or sourdough recommended.
  • 2 tablespoons Butter (melted) Margarine can be used as a substitute.
  • 1 cup Cheddar Cheese (grated) Other melting cheeses can also work.
  • 1 medium Red Onion (sliced) Green onions or shallots can be alternatives.
  • 1 medium Jalapenos (sliced) Can be skipped or pickled.
  • 2 spring Onions (sliced) Chives can be a stand-in.
  • 1 tablespoon Sesame Seeds Optional for garnish.
Garlic Mayo
  • 1/2 cup Mayonnaise Greek yogurt is a healthier alternative.
  • 2 tablespoons Sweet Chili Sauce Can drizzle on top for extra flavor.

Equipment

  • skillet
  • mixing bowl
  • knife
  • cutting board

Method
 

Preparation
  1. Chill the ribeye steak in the freezer for about 30 minutes, then slice against the grain.
  2. In a bowl, whisk soy sauce, gochujang, ginger, brown sugar, rice wine, garlic, black pepper, grated apple, and sesame oil. Marinate sliced steak for 30 minutes.
  3. Heat vegetable oil in a skillet over high heat and cook the marinated steak for 4-5 minutes until caramelized.
  4. In the same skillet, sauté sliced bell peppers for 2-3 minutes until soft.
  5. Butter one side of the thick bread slices; layer with sautéed peppers, steak, sesame seeds, cheese, onion, jalapeños, and spring onions.
  6. Grill the assembled sandwiches in the skillet over low-medium heat for 2-3 minutes on each side until golden and cheese melts.
  7. Mix mayonnaise and garlic for the mayo. Drizzle on the grilled sandwiches before serving.

Nutrition

Serving: 1sandwichCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 1200mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 30mgCalcium: 20mgIron: 15mg

Notes

Slice ribeye thinly for tenderness, marinate for deep flavor, and use fresh ingredients for best results.

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