Bulgogi Cheese Steaks

These sandwiches, which are inspired by Philly cheese steaks, are made with beef marinated in classic Korean barbecue flavors. Tender rib-eye steak is thinly sliced and pounded to mimic the texture of shaved meat, then tossed in a savory garlic-soy marinade. Thin-skinned shishito peppers, a common ingredient in Korean cuisine, stand in for traditional bell peppers. Shishito peppers vary in spiciness, so once blistered, they will add mild, or sometimes bold, heat to the sandwiches. Rib-eye creates the juiciest sandwiches, but sirloin is more affordable, and a solid substitute.

Ingredients

• 1 ½

  pounds boneless rib-eye steak, sliced crosswise 1/8-inch-thick

• ½

  cup low-sodium soy sauce

• ½

  cup coarsely chopped scallions (from about 6 large scallions)

• 3

  tablespoons turbinado sugar

• 2

  tablespoons minced garlic

• 1

  teaspoon black pepper, plus more for seasoning

• ½

  teaspoon toasted sesame oil

• ½

  cup safflower or canola oil

• 1

  large yellow onion, halved and sliced 1/4-inch-thick (about 2 cups)

• 8

  ounces shishito peppers, stemmed and halved lengthwise

• Kosher salt

• 4

  (10-inch) hoagie rolls, split lengthwise

• 8

  slices American cheese

Preparation

1. Arrange meat in a single layer on a large cutting board. Cover with plastic wrap and pound with a meat mallet (or the bottom of a small skillet) until meat is super thin, about 1/16-inch thick.
2. In a large bowl, combine soy sauce, scallions, sugar, garlic, pepper and sesame oil. Add meat and toss to evenly coat, massaging sauce into meat.
3. In a large skillet, heat 1/4 cup of the safflower oil over medium. Add onion and shishito peppers, and season with salt and pepper. Cook, stirring occasionally, until tender and lightly caramelized, 8 to 10 minutes. Divide among the rolls.
4. In the same skillet, heat 2 tablespoons safflower oil over medium. Add half of the beef and season with salt and pepper. Cook, stirring to break up the meat, until golden brown and cooked through, about 3 minutes.
5. Form into 2 even mounds and top each mound with 2 slices of cheese. Remove from heat and let stand until cheese melts, about 1 minute. Using a flat spatula or large serving spoon, scoop into 2 rolls and drizzle with pan juices. Wipe out skillet with paper towels. Repeat with remaining safflower oil, beef and cheese to make 2 more sandwiches.