Go Back

easy Korean Steak Sandwich

A Korean Steak Sandwich loaded with marinated ribeye steak, cheddar cheese, peppers, and sweet chili garlic sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Main Course
Cuisine Korean-Inspired Fusion

Ingredients
  

Steak & Marinade

  • 2 medium or 1 large ribeye steak approximately 320g / 0.7 lb
  • 2 tbsp soy sauce
  • 2 tbsp gochujang paste
  • 1 tsp minced ginger
  • 2 tbsp light brown sugar
  • 2 tbsp rice wine
  • 2 garlic cloves minced
  • ½ tsp black pepper
  • 1 sweet apple grated
  • 1 tbsp toasted sesame oil

Sandwich & Filling

  • 1 tbsp oil
  • ½ red bell pepper sliced
  • ½ yellow bell pepper sliced
  • 4 thick slices bread tiger bread, ciabatta, or sourdough
  • 2 tbsp salted butter melted
  • ¼ tsp sesame seeds
  • 75 g mature cheddar cheese grated
  • ½ small red onion sliced
  • 2 small jalapeños sliced
  • 3 spring onions sliced into thin strips

Sauce

  • 3 tbsp mayonnaise
  • 1 small garlic clove minced
  • 2 tsp sweet chili sauce

Instructions
 

  • In a large bowl, combine soy sauce, gochujang paste, ginger, brown sugar, rice wine, garlic, black pepper, grated apple, and sesame oil.
  • Add the ribeye steak and coat thoroughly in the marinade.
  • Cover and refrigerate for at least 1 hour, preferably 4 to 8 hours.
  • In a small bowl, stir together mayonnaise, garlic, and sweet chili sauce. Refrigerate until needed.
  • Heat oil in a large skillet over medium-high heat.
  • Add the red and yellow bell peppers and sauté for 3 to 4 minutes until slightly softened. Remove and set aside.
  • Remove the steak from the marinade and cook in the hot skillet for 2 to 4 minutes per side, depending on thickness and preferred doneness.
  • Transfer the steak to a cutting board and allow it to rest for 5 minutes.
  • Slice the steak thinly against the grain.
  • Brush both sides of the bread with melted butter.
  • Toast until golden brown and crisp.
  • Spread the prepared sauce generously over the bread.
  • Assemble the Korean Steak Sandwich by layering steak, sautéed peppers, cheddar cheese, red onion, jalapeños, and spring onions.
  • Sprinkle with sesame seeds.
  • Close the sandwich and serve immediately while warm.

Notes

  • Add shredded lettuce for extra crunch.
  • Substitute ribeye with sirloin or flank steak.
  • Serve with fries, sweet potato wedges, or a fresh salad.
  • For extra heat, drizzle additional gochujang sauce before serving.
  • The sauce can be prepared up to two days ahead.