Place the thinly sliced beef in a bowl. Add 3 tbs soy sauce, 1 tbs gochujang, 1 tbs brown sugar, 1 tsp rice vinegar, 1 tsp sesame oil, 3 cloves minced garlic, 1 tsp minced ginger, and 1/2 tsp black pepper. Toss to coat, cover, and refrigerate for 20–30 minutes (or up to 2 hours).

Marinate the beef

Mix 1 tsp cornstarch with 1 tbs water in a small cup until smooth; set aside.

Prepare slurry

Heat a large skillet or cast-iron pan over high heat until very hot. Add a thin film of neutral oil (not included above). Drain excess marinade from beef, then add beef in a single layer (work in batches if needed). Cook, stirring/turning frequently, until browned and just cooked through, about 2–4 minutes per batch. Return all beef to the pan, pour in any reserved marinade, bring to a simmer, then stir in the cornstarch slurry. Cook 30–60 seconds until sauce thickens and coats the beef. Remove from heat and set aside.

Cook the beef

While beef marinates, heat 1 tbs oil in a separate skillet over medium-high heat. Add the thinly sliced onion and cook 3–4 minutes until softened and translucent. Add the sliced green bell pepper and the white parts of the scallions; cook another 2–3 minutes until peppers are tender-crisp. Season lightly with a pinch of salt and pepper. Transfer to a plate and keep warm.

Sauté onions and peppers

Add the sautéed vegetables to the skillet with the cooked beef and toss to combine so flavors meld, 1–2 minutes over medium heat. Taste and adjust seasoning (more soy or gochujang for salt/heat) as desired.

Combine with beef

Preheat broiler or a griddle. Spread softened butter on cut sides of the hoagie rolls. Place rolls under the broiler or on the griddle, buttered side down, and toast until golden, about 1–2 minutes under broiler (watch closely).

Toast the rolls

Pile the hot beef-and-vegetable mixture into each toasted roll. Divide 2 slices provolone per sandwich on top of the filling. If using an oven/broiler, return assembled sandwiches to the broiler for 30–60 seconds until cheese is melted and bubbly. Alternatively, cover the filled rolls in the hot skillet with a lid for 1 minute to melt the cheese.

Melt cheese

Garnish each sandwich with sliced scallion greens, a sprinkle of toasted sesame seeds, and gochugaru if using. Add chopped kimchi inside or serve on the side for contrast. Serve immediately.

Finish and serve

If you like more heat or tang: mix a spoonful of kimchi juice into the remaining beef sauce, or toss chopped kimchi with a little sesame oil and place a spoonful on each sandwich. For a crunch, quick-pickle thin cucumber slices (1⁄2 cup cucumber, 1 tbs rice vinegar, pinch sugar, pinch salt) and add to sandwiches.

thinly sliced ribeye or flank steak

soy sauce (reduced-sodium preferred)

gochujang (Korean red pepper paste)

brown sugar

rice vinegar

sesame oil

garlic (minced)

fresh ginger (minced)

cornstarch

water (for cornstarch slurry)

black pepper

yellow onion (thinly sliced)

green bell pepper (thinly sliced)

scallions (thinly sliced, whites and greens separated)

hoagie rolls or soft sub rolls

provolone slices

butter (softened, for toasting)

kimchi (drained and chopped)

toasted sesame seeds

gochugaru (Korean red pepper flakes)

Korean Beef Philly

Make Korean Beef Philly Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Korean Beef Philly Recipe

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