Name: Korean Style Philly Cheesesteak over Fire
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Korean / American
Ingredients: 400 gram Ribeye Steak; 200 grams Grated Cheese (Mozzarella and Cheddar mix); ½ Loaf Thick Cut Bread; 1 Carrot; 1 Tbsp Rice Wine Vinegar; ½ Red Onion; 1 Small Bunch of Coriander; Kewpie Mayonnaise or Butter; 2 Tbsp Gochujang (Spicy Fermented Chilli Paste); 2 Tbsp Soy Sauce; 2 Tbsp Brown or Palm Sugar; 1 Tbsp Toasted Sesame Oil; 1 Tbsp each of minced Garlic and Ginger; 1 Small Apple Grated; ½ tsp Black Pepper

Korean Style Philly Cheesesteak over Fire

Rated 5.0 stars by 1 users

Cuisine

Korean / American

Servings

Prep Time

10 minutes

Cook Time

10 minutes

A Filly Cheesesteak with a Korean twist. Cooked on a grill over fire / charcoal or a clamp grill like the Travel Braai.

This dish can be cooked with a variety of proteins. We've done pork belly and ribeye steak and both were amazing. This recipe will do 3-4 toasted sandwiches, depending how big you like them.

Author:

Shaun @ Food over Fire

Image of Korean Style Philly Cheesesteak over Fire

Ingredients

400 gram Ribeye Steak
200 grams Grated Cheese (Mozzarella and Cheddar mix)
½ Loaf Thick Cut Bread
1 Carrot
1 Tbsp Rice Wine Vinegar
½ Red Onion
1 Small Bunch of Coriander
Kewpie Mayonnaise or Butter

Marinade

2 Tbsp Gochujang (Spicy Fermented Chilli Paste)
2 Tbsp Soy Sauce
2 Tbsp Brown or Palm Sugar
1 Tbsp Toasted Sesame Oil
1 Tbsp each of minced Garlic and Ginger
1 Small Apple Grated
½ tsp Black Pepper

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Directions

Place your steak (or other protein) in the freezer for 30-60 minutes to firm it up for slicing.
Peel the carrot and discard outer layer. Continue peeling all around the carrot to create ribbons. Mix the carrots and Rice Wine Vinegar in a small bowl and set aside.
With a sharp knife, slice your steak across the grain as thin as possible. 2-3mm is ideal. In a bowl mix the steak and marinade together well. Marinade for at least 30 minutes.
Slice onion finely. Remove coriander leave from stalks. Set both aside.
Slice you bread and spread a thick coating of mayonnaise (or butter) on one side of each slice. This will be the outside of your toastie.
Heat a grill plate or frying pan to a medium high heat. And oil.
Cook your steak for 3-5 minutes until it is caramelised and medium rare. Flip 2-3 times during cooking. Remove from the grill.
Reduce grill or pan heat to medium. Place one side of your bread on the grill, mayo or butter side down. Place a layer of steak, a layer of cheese, some pickled carrots, onions and then the top piece of bread.
Keep an eye on the colour and flip as required. Once both sides are nicely browned and the cheese is melted, slice in half and serve.

Korean Style Philly Cheesesteak over Fire