The Philadelphia cheese steak (more colloquially known as a “Philly cheese steak”) features strips of grilled steak in a hotdog bun, smothered in caramelized onions and drenched with a gooey cheese fondue. It’s a scrumptious little bit of Americana that has recently made its way into the local food scene.
I, for one, don’t find it as appealing as everyone else does. Given that most cheese steaks I’ve eaten err on the overly salted side (over-seasoned for the most part), these sandwiches have never exactly thrilled me. Until, of course, I decided to give it a spin with some Asian elements.
I decided to use up some leftover bulgogi by turning it into a kind of Korean Cheese Steak. I layered fruity-tasting beef bulgogi on some mayo-slathered wholegrain bread, topped it with mild Cheddar (anything stronger would overpower the taste of the meat), and popped it into a toaster oven till the bread’s edges crisped up and the cheese softened. A few shreds of spicy kimchi, and I had a sandwich to rival Philly’s best. 😉