Why You’ll Love This Recipe

The combination of gochujang paste and soy sauce in the marinade infuses the steak with deep, umami-packed flavors, while the grated apple adds a subtle sweetness that complements the richness of the meat. The contrast of the tender, juicy steak with the crispy, golden-brown bread makes each bite an absolute delight. Plus, the tangy garlic mayo sauce and the crunch of bell peppers add refreshing layers to the sandwich. This Korean Steak Sandwich is perfect for anyone who loves bold, savory flavors and a hearty, satisfying meal.

Ingredients

For the Steak and Marinade:

2 medium or 1 large ribeye steak (approx. 320 g / 0.7 lb)
2 tbsp soy sauce
2 tbsp gochujang paste
1 tsp minced fresh ginger
2 tbsp light brown sugar
2 tbsp lemon juice
2 garlic cloves, minced
½ tsp black pepper
1 sweet apple, grated (no need to peel)
1 tbsp toasted sesame oil

For the Sandwich and Fillings:

1 tbsp oil
½ red bell pepper, sliced
½ yellow bell pepper, sliced
4 thick slices of bread (e.g., tiger bread, 65–75 g each)
2 tbsp salted butter, melted
¼ tsp sesame seeds
75 g (⅔ cup) mature cheddar cheese, grated
½ small red onion, thinly sliced
2 small jalapeños, sliced
3 spring onions (scallions), cut into thin strips

For the Sauce:

3 tbsp mayonnaise
1 small garlic clove, minced
2 tsp sweet chili sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Korean Steak Sandwich

Directions

Prep the Steak:
- Place the steak in the freezer for 30 minutes to firm up. This makes it easier to slice thinly.
Slice and Marinate:
- Once firm, slice the steak into thin 2mm strips. Place in a bowl and add the soy sauce, gochujang, ginger, brown sugar, lemon juice, minced garlic, black pepper, grated apple, and sesame oil. Stir to coat the steak evenly.
- Cover and marinate for 30 minutes (or refrigerate for longer if you have time).
Cook the Steak:
- Heat 1 tablespoon of oil in a large frying pan over high heat. Add the marinated steak and cook for 4–5 minutes, stirring occasionally, until browned and caramelized. If excess liquid builds up, carefully drain it and continue frying until the steak is cooked through.
- Transfer the steak to a plate and set aside to rest.
Sauté the Peppers:
- In the same pan, cook the red and yellow bell peppers for 2–3 minutes until just softened. Remove from heat.
Assemble the Sandwiches:
- Brush one side of each slice of bread with melted butter. Place two slices of bread butter-side-down on a clean surface.
- Layer the bread with sautéed peppers, cooked steak, sesame seeds, cheddar cheese, red onion, jalapeños, and spring onions. Top with the remaining bread slices, butter-side-up.
Toast the Sandwiches:
- Cook the sandwiches in a frying pan over low-medium heat for 2–3 minutes per side, until golden brown and the cheese has melted. Alternatively, you can use a sandwich press to toast the sandwiches.
Finish with Sauce:
- In a small bowl, mix together the mayonnaise, minced garlic, and sweet chili sauce.
- Gently lift the top slice of each sandwich and drizzle with the garlic mayo sauce. Close the sandwich and serve hot.

Servings and Timing

Servings: 4 servings
Preparation Time: 1 hour 15 minutes (including marinating time)
Cooking Time: 5 minutes
Overall Time: 1 hour 20 minutes

Variations

Spicy Option: Add more gochujang paste or extra jalapeños if you like your sandwiches spicier.
Vegetarian Version: Replace the ribeye steak with grilled tofu or tempeh for a plant-based alternative.
Cheese Substitution: Swap the mature cheddar cheese for another melting cheese like gouda, mozzarella, or provolone for a different flavor profile.

Storage/Reheating

While sandwiches are best served fresh, you can store leftovers in an airtight container in the fridge for up to 1 day. Reheat the sandwich in a skillet over low heat, flipping occasionally until warmed through and the cheese is melted.

FAQs

Can I use a different cut of beef for this sandwich?

Yes, you can substitute the ribeye with sirloin or flank steak. Just be sure to slice the steak thinly and marinate it well to ensure tenderness.

Can I make the marinade ahead of time?

Yes, you can prepare the marinade up to 24 hours in advance. Just store it in an airtight container in the fridge and add it to the beef when you’re ready to cook.

Can I use a different bread for this sandwich?

Absolutely! While thick slices of tiger bread work great, you can use any bread you prefer, such as baguette, ciabatta, or sourdough. Just make sure it’s sturdy enough to hold the fillings.

How do I prevent the bread from getting soggy?

To keep the bread from getting soggy, be sure to toast it well and avoid overfilling the sandwich with sauce. You can also spread a thin layer of mayo or butter directly on the bread to create a barrier.

Can I freeze the sandwich?

It’s best to freeze the cooked steak and fillings separately from the bread. Assemble and toast the sandwich just before serving for the best texture and flavor.

How can I make the sandwich less spicy?

If you prefer a milder flavor, you can reduce the amount of gochujang paste and jalapeños. You could also use a milder cheese, such as mozzarella or cream cheese.

Can I prepare the sandwich in advance?

While the sandwich is best served fresh, you can prep the steak and fillings in advance, store them separately in the fridge, and assemble the sandwich just before serving.

Can I add more vegetables to this sandwich?

Yes! You can add extra veggies like lettuce, cucumber, or avocado for added crunch and flavor.

Can I make this sandwich spicy for a crowd?

If you’re serving a group, consider serving the sauce and gochujang paste on the side so everyone can adjust the level of heat to their preference.

Conclusion

The Korean Steak Sandwich is a perfect fusion of sweet, savory, and spicy flavors wrapped in crispy, buttery bread. With tender marinated beef, melted cheese, fresh veggies, and a zesty garlic mayo sauce, this sandwich is sure to impress at your next meal. Whether you’re looking to elevate your lunch or serve something exciting at a party, this sandwich brings bold and delicious flavors to the table