Bulgogi Philly Cheesesteak Sandwich

In elementary school, I was always the tallest girl in class. I was also the most talkative (according to all my report cards) but that’s besides the point.

Being the tallest means I could never be the first in line in school assemblies (Yes, we had this time wasting, obligatory event). It means I was always the designated student to reach objects too high for average height students. It means that in all choirs or yearly class pictures, I was always the one standing in the middle… at the back. Height discrimination, really.

Being the tallest also means I was automatically assumed the athletic one. Who knew that the tall gene in my DNA would provide me the satisfaction of witnessing the look on all my classmates’ faces when I got to leave in the middle of a boring math class or a mindless quiz for a game. Priceless.

If I wasn’t busy competing (and giving my 10 year old girl’s version of trash talk) against other classes or houses in my school, I would be playing against other tall (and therefore athletic) girls from other schools or districts.

Funny thing is, I wasn’t good at every sport, yet I competed in every one of them. Adding to that, before puberty, I had a mild case of asthma. All I can say is, the only thing my teachers got right about my athleticism was that I was super competitive and that I hated losing. Even in friendly games I had to win. No way was I going to be a loser.

That is.. until today. The day I made Bulgogi Philly Cheesesteak Sandwich. I lost. Completely. I lost to the cheese enveloping the caramelized onions, seared peppers and the coveted bulgogi steak.

Unique food interests you? How about some Chicken Katsu Rice Burger. Crispy on the outside, juicy & moist on the inside Chicken Katsu with curry & lettuce smack in between two pan seared rice patties.

Also, if you haven’t done so already, check out my last post Tamarind Prawns. Asam or Tamarind Prawn is plump juicy prawns coated with a delicious sticky sweet & sour sauce and fried with chilies, onions & curry leaves.

What do you lose yourself to?

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Bulgogi Philly Cheesesteak Sandwich                       Serves 2 very hungry people

what you need:

Marinade:
2 garlic cloves, finely minced
1/4″ ginger, grated or finely minced
3 tbs light soy sauce
1 1/2 tbs sugar
1 1/2 tsp sesame oil
Pinch of salt and black pepper

3/4 lb ribeye (thin bulgogi type)
1 large onion, thinly sliced and caramelized
1 red bell pepper, thinly sliced and sautéed
1 green bell pepper, thinly sliced and sautéed
4 mini hoagie rolls or hot dog buns, buttered
2 cups shredded or 8 slices mozzarella, sharp cheddar, provolone or American cheese
Sauce: Sriracha, mayo, chili sauce or ketchup

directions:

1. Combine the ingredients for the marinade and marinate the beef for 30 minutes.

2. Grill or sear the meat in batches so that they don’t steam.

3. Assemble slices of beef, peppers, onions on the rolls and top with cheese.

4. Put them in the oven on broil (or heat on the stove) until cheese melts (a couple minutes). Add sauce and serve with fries, chips or pickles.

Notes:

1. Meat:

a. I buy the thin slices from Korean markets. If you want to attempt cutting it yourself, firm up the meat in the freezer for 20 minutes before cutting.

b. Since the meat is very thin, it’s easy to overcook the meat. Remove from heat once they turn from pink to brown.

2. My trick to caramelizing onions is to start with oil and a pinch sugar on medium to medium low heat. Then, every time the onions look like they’re starting to burn, I add hot water. This does two things. One, helps cook the onions without adding more oil. Two, helps deglaze the pan which brings more flavor to the onions. Adding a pinch of baking soda adds color and thus flavor to the onions as well.