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Bulgogi Cheesesteak with Kimchi
and sesame snap peas

Active: 40 Total: 60

This meal is a complete mash-up but a delicious one! Korean bulgogi beef is marinated in a sweet-savory sauce that makes a surprisingly great stand-in for the thinly sliced steak in Philly cheesesteaks. 
Smarts: If you cooked the bulgogi ahead on Tuesday, just quickly reheat it tonight before adding it to the sandwiches. 



Beef Bulgogi:
  • Steak, boneless ribeye or sirloin - 1 lb , thinly sliced against the grain (sub skirt or flank steak)
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 1 tsp , diced
  • Tamari - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Gochujang, gluten-free - 1 Tbsp (sub another hot sauce, but reduce amount; plus more for serving)
  • Vinegar, rice - 2 tsp
Bulgogi Cheesesteak:
  • Onions, medium - 1 , sliced
  • Bell peppers, green - 1 , sliced
  • Kimchi - 1/2 cup , drained and chopped
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Hoagie rolls or any sandwich rolls, gluten-free - 4 (sub gluten-free sandwich bread)
  • Oil, cooking - 1 Tbsp
  • Cheese, white American - 4 slices (sub any melty variety of cheese like provolone)
Sesame Snap Peas:
  • Ginger, fresh - 1 tsp , diced
  • Snap peas - 10 oz , trimmed (sub snow peas)
  • Oil, cooking - 1 Tbsp
  • Salt - 1/2 tsp
  • Oil, toasted sesame - 1/2 tsp
  • Sesame seeds, any color (opt) - 1 tsp


  1. Freeze beef - (Skip if meat was prepped ahead ahead Tuesday.) Put beef in the freezer for about 15 minutes so it is very cold but not frozen (this is optional but will make it easier to thinly slice).

  2. Garlic / Ginger (for bulgogi and snap peas) / Onions / Bell peppers / Kimchi - Prep as directed. Combine garlic and ginger for the bulgogi in one container. Store ginger for the snap peas in another container. Combine onions, bell peppers, and kimchi in a third container. (Can be done up to 5 days ahead)

  3. Marinate beef - (Skip if meat was prepped ahead on Tuesday.) Combine garlic, ginger (for bulgogi), Tamari, brown sugar, gochujang, and rice vinegar in a bowl or baking dish. Thinly slice beef against the grain. Combine beef and marinade. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  4. Green onions / Snap peas - Prep as directed.

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  1. Turn on the oven’s broiler.

  2. If hoagie rolls are not already sliced, slice them open. Spread them out, cut-side up, in a single layer on a sheet pan. Set aside.

  3. Heat a skillet or wok over medium-high heat. Add cooking oil (portion for snap peas). When oil is shimmering, add snap peas and ginger (portion for snap peas). Saute until snap peas turn bright green and are heated through, ~3 minutes.

  4. Remove snap peas from heat and toss with salt, toasted sesame oil, and sesame seeds. Set aside, covered to keep warm.

  5. Wipe out the skillet and return it to medium-high heat.

  6. Add cooking oil (portion for cheesesteak) and then onions, bell peppers, kimchi, and white parts of green onions. Cook everything together until peppers and onions are tender, 3 to 4 minutes. Add in green parts of green onions and cook for 1 minute more. Set vegetables aside and return pan to heat.

  7. To heated pan add beef and marinade. Cook until all of the marinade has cooked off, 2 to 4 minutes. (If beef was cooked ahead on Tuesday, add some cooking oil to the pan and then saute the beef for 1 to 2 minutes to reheat it.) 

  8. Take the pan with the hoagie rolls and slide it under the broiler until the rolls are lightly toasted, 1 to 2 minutes. (This will just help them to stay crisp when you add toppings.)

  9. Top hoagie rolls with pepper-onion mixture, beef, and then cheese.

  10. Broil again until the cheese is melted and bubbly.

  11. Serve sandwiches with extra Gochujang and snap peas on the side.



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