Bulgogi Cheese Steaks


  • 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


  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.