Spicy Kimchi Bulgogi Cheesesteak: 6 Irresistible Bites

Name: Spicy Kimchi Bulgogi Cheesesteak
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean-American Fusion
Ingredients: 1 lb beef sirloin, thinly sliced; 1 cup kimchi, chopped; 1 medium yellow onion, sliced; 1 cup bell peppers (any color), sliced; 4 slices provolone or American cheese; 2 tbsp low-sodium soy sauce; 1 tbsp sesame oil; 2 tsp vegetable oil; Optional: 1 tsp minced garlic; Optional: 1 tsp sugar

Jump to Recipe

If you’ve ever stood in front of the fridge at 6:17 p.m. wondering how dinner became a daily pop quiz… this Spicy Kimchi Bulgogi Cheesesteak is your new cheat sheet. It’s fast, bold, a little messy in the best way, and it makes plain old sandwich night feel like you did something. (Without actually doing a lot. My favorite kind of victory.)

This mash-up brings together sweet-salty bulgogi-style beef, tangy spicy kimchi, and gooey melted cheese—all tucked into a warm hoagie roll. It’s cozy comfort food with a kick, like a regular cheesesteak that went on vacation and came back cooler.

Why You’ll Love This Spicy Kimchi Bulgogi Cheesesteak

Weeknight-friendly: Marinate for 15 minutes (aka: the time you spend deciding what to cook).
Big flavor, simple steps: One skillet, one broil, done.
Customizable heat: Make it mild-ish or “I need water” spicy.
Crowd-pleaser energy: It’s cheesy, savory, and undeniably fun to eat.

And if you’ve got picky eaters? You can keep kimchi on one side of the skillet and sneak it in for the adventurous folks first. Everybody wins.

Ingredients You’ll Need

Here’s what you’re working with—nothing weird, just bold.

1 lb beef sirloin, thinly sliced
1 cup kimchi, chopped
1 medium yellow onion, sliced
1 cup bell peppers (any color), sliced
4 slices provolone or American cheese
2 tbsp low-sodium soy sauce
1 tbsp sesame oil
2 tsp vegetable oil
Optional marinade helpers: minced garlic and a pinch of sugar

Cheese note: Provolone melts like a dream and feels classic cheesesteak. American gives you that creamy, drippy “diner-style” melt. Pick your vibe.

How to Make Spicy Kimchi Bulgogi Cheesesteak

1) Slice everything first

Thin slices are the secret to fast cooking.

Slice the beef sirloin as thin as you can. (Pro tip: pop it in the freezer for 15–20 minutes to firm it up—then slicing is way easier.)
Slice your onion and bell peppers.
Chop the kimchi into bite-size pieces.

2) Mix up the quick bulgogi-style marinade

In a bowl, combine:

Soy sauce
Sesame oil
Optional minced garlic
Optional pinch of sugar (this balances the heat and helps browning)

Add the sliced beef and toss well. Let it marinate for at least 15 minutes. If it sits longer, great—but don’t stress. This recipe is here to help, not judge.

3) Sauté the veggies

Heat 2 tsp vegetable oil in a skillet over medium-high heat.

Add onions and bell peppers and sauté until tender, about 5 minutes. You want them soft but still a little lively—not sad and mushy.

4) Cook the beef

Push the veggies to one side of the skillet.

Add the marinated beef to the open space and cook until browned, about 5 minutes, stirring occasionally. The beef cooks quickly because it’s thin, so keep an eye on it.

5) Add the kimchi for the magic moment

Stir in the chopped kimchi and cook for 2 more minutes.

This is where the whole skillet starts smelling like a flavor party. Tangy, savory, spicy—basically, you’ll want to “taste test” five times. For quality control, obviously.

6) Assemble and melt the cheese

Pile the bulgogi-kimchi mixture onto toasted hoagie rolls.

Top each with cheese and broil for about 2 minutes, just until melted and bubbly. Watch closely—broilers go from “perfect” to “why is it on fire” in 30 seconds.

Tips for the Best Cheesesteak (Without Breaking a Sweat)

Slice beef thinly: This is the difference between “cheesesteak perfection” and “why is this so chewy?”
Don’t over-marinate: Soy sauce is salty—15 to 30 minutes is plenty for thin beef.
Want more heat? Add a spoon of kimchi juice into the skillet or a drizzle of gochujang if you have it.
Sauce too intense? A tiny pinch of sugar (or even a drizzle of honey) smooths out the sharp edges.
If your filling looks a little dry: Add 1–2 tablespoons water to loosen it. Don’t panic—it’s not failing. It’s just thirsty.

And yes—this sandwich is supposed to be a little messy. If you’re eating it neatly, I’m not sure you’re doing it right.

A Little Story From My Kitchen

This Spicy Kimchi Bulgogi Cheesesteak showed up in my life during one of those weeks where everything felt urgent—emails, laundry, life—and dinner needed to be fast but still feel like comfort.

I had some kimchi staring me down from the fridge (you know the jar… the one you bought with good intentions), and a pack of beef that needed a plan. I threw together a quick soy-sesame marinade, tossed it in a skillet with peppers and onions, and then thought, “What if this went full cheesesteak?”

Reader, it did. And it was exactly the kind of chaotic-good dinner that makes a Tuesday feel less Tuesday-ish.

Spicy Kimchi Bulgogi Cheesesteak in a crusty hoagie roll with bulgogi beef, sautéed onions, melty cheese, kimchi, sesame seeds, and scallions. — Spicy Kimchi Bulgogi Cheesesteak stacked with tender bulgogi beef, caramelized onions, kimchi, and stretchy melted cheese—pure crave-worthy comfort.

FAQs About Spicy Kimchi Bulgogi Cheesesteak

Can I use a different cut of beef?

Absolutely. Ribeye is classic and super tender, but sirloin works great. You can also use flank steak—just slice it thin against the grain so it stays tender.

What if I don’t like super spicy food?

Use a milder kimchi if you can find it, or rinse your kimchi lightly and pat it dry (it reduces heat and tang). You’ll still get that signature flavor without the full spice punch.

Can I make this ahead of time?

You can cook the bulgogi-kimchi mixture ahead and store it in the fridge. When you’re ready, reheat in a skillet and assemble fresh so the rolls don’t get soggy.

How do I store leftovers?

Keep the filling in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture. (Microwave works too—just expect it to be a little softer.)

What cheese works best besides provolone or American?

Mozzarella melts nicely, and pepper jack adds extra kick. Even cheddar works—just know it’s a different vibe (still delicious).

Serve It Up and Enjoy the Chaos

If you’re craving something bold, cheesy, and wildly satisfying, this Spicy Kimchi Bulgogi Cheesesteak delivers every time. It’s the kind of meal that makes you feel like you ordered takeout—except you didn’t pay delivery fees, and you didn’t have to put on real pants.

Make it once, and don’t be surprised if it becomes your “when I need dinner to impress with minimal effort” recipe. Because honestly? That’s a whole lifestyle, and I support it.

Keep the Flavor Party Going

If you loved the sweet-salty beef vibes in this sandwich, you’ll be obsessed with Slow Cooker Korean Beef Recipe—it’s cozy, saucy, and basically “dinner did itself.”
Want the same cheesy comfort, but with a fun twist? Try Crock Pot Cheesesteak Tortellini for a pasta night that feels like a warm hug (with extra cheese).
Craving more bold, takeout-style flavor at home? Add Crockpot Kung Pao Chicken (a comfortingly bold weeknight hero) to your meal plan—it brings the heat and the “wow” without the stress.
Need something fresh on the side to balance all that melty goodness? Pair your sandwich with Italian Grinder Bean Salad for a crunchy, zippy bite that makes the whole meal feel complete.

If you make this Spicy Kimchi Bulgogi Cheesesteak, I’d LOVE to hear how it turned out—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ (your stars help other hungry readers find their next favorite dinner!).