Description

A delicious Korean Steak Sandwich featuring marinated ribeye steak, sautéed bell peppers, melted cheddar cheese, and a tangy garlic mayo sauce, all nestled between crispy, buttery bread. Bold flavors and satisfying textures make this sandwich a crowd-pleaser.

Ingredients

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

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

3 tbsp mayonnaise

1 small garlic clove, minced

2 tsp sweet chili sauce

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Instructions

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 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 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, use a sandwich press to toast the sandwiches.
Finish with Sauce: In a small bowl, mix together 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.

Notes

If you prefer a spicier sandwich, add more gochujang paste or extra jalapeños.

For a vegetarian version, swap the ribeye steak for grilled tofu or tempeh.

If you’re not a fan of cheddar cheese, use gouda, mozzarella, or provolone as a substitute.

Store leftovers in an airtight container for up to 1 day. Reheat in a skillet on low heat until warm and the cheese is melted.

Prep Time: 1 hour 15 minutes (including marinating time)
Cook Time: 5 minutes
Category: Lunch
Method: Pan-frying, Grilling
Cuisine: Korean-American Fusion

Nutrition

Serving Size: 1 sandwich
Calories: 650 kcal
Sugar: 10g
Sodium: 950mg
Fat: 36g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 32g
Cholesterol: 70mg