Recipe Background
When you are looking for some different attire for that same ole', same ole' steak, boy, do we have an out-of-the-box meal for you! Korean Steak Sammies are bringing the heat, and you will never look back! These handsome handfuls are flanked with some ribeye steak that's seasoned to perfection in a sweet-and-savory sauce, packed with crunchy bell peppers, loads of cheddar cheese, ravenous red onions, full-of-jolt jalapeños, with a little bit of good ole' mayo and a sweet chili sauce, all smooshed between two crusty slices of bread. Whoowee! Sink your teeth into these Korean Steak Sammies to satisfy every area of deliciousness that your tastebuds are dreaming of! Hang on tight, these won't last long!
When you are looking for some different attire for that same ole', same ole' steak, boy, do we have an out-of-the-box meal for you! Korean Steak Sammies are bringing the heat, and you will never look back! These handsome handfuls are flanked with some ribeye steak that's seasoned to perfection in a sweet-and-savory sauce, packed with crunchy bell peppers, loads of cheddar cheese, ravenous red onions, full-of-jolt jalapeños, with a little bit of good ole' mayo and a sweet chili sauce, all smooshed between two crusty slices of bread. Whoowee! Sink your teeth into these Korean Steak Sammies to satisfy every area of deliciousness that your tastebuds are dreaming of! Hang on tight, these won't last long!
Ingredients
- 2 medium ribeye steaks
- 2 tablespoons soy sauce
- 2 tablespoons gochujang paste
- 1 (1-inch) piece ginger minced
- 2 tablespoons light brown sugar
- 2 tablespoons rice wine
- 3 cloves garlic minced, divided
- 1/2 teaspoon black pepper
- 1 sweet apple peel-on, grated
- 1 tablespoon toasted sesame oil
- 1 tablespoon vegetable oil
- 1/2 red bell pepper sliced
- 1/2 yellow bell pepper sliced
- 2 tablespoons butter melted
- 4 thick slices bread
- 1/4 teaspoon sesame seeds
- 1/2 cup aged cheddar cheese grated
- 1/2 small red onion sliced
- 2 small jalapeños sliced
- 3 scallions sliced
- 3 tablespoons mayonnaise
- 2 teaspoons sweet chili sauce
Directions
- Place the steaks in the freezer until firm, about 30 minutes.
- Transfer the steaks from the freezer and carefully slice them into very thin strips.
- Place the steak strips in a bowl.
- In the same bowl, mix together the soy sauce, the gochujang paste, the ginger, the brown sugar, the rice wine, 2 cloves of the minced garlic, the black pepper, the grated apple, and the toasted sesame oil.
- Coat the steak strips well and allow them to marinate for 30 minutes.
- Heat the vegetable oil on high heat in a large frying pan.
- Add the steak strips and sauté, turning occasionally, until they are cooked and just starting to caramelize, about 4-5 minutes. If there is a lot of liquid released during cooking, carefully drain it off, and continue to sauté the steak strips.
- Transfer the steak strips from the pan and place them on a plate to rest for 2-3 minutes.
- Add the sliced red bell peppers and the sliced yellow bell peppers to the same pan and cook until slightly softened, about 2-3 minutes.
- Transfer the peppers from the pan.
- Preheat a sandwich press to high heat.
- Brush the melted butter onto one side of each piece of the bread slices.
- Place 2 of the pieces of bread, butter-side-down, onto a chopping board or plate.
- Top the bread with an even amount of the cooked peppers, the steak strips, the sesame seeds, and the cheddar cheese.
- Top with the red onion slices, the sliced jalapeños, and the scallions.
- Top with the remaining bread slices, making sure the buttered sides are facing out.
- Place the sandwiches on the sandwich press and pull the lid down, cooking and checking them occasionally until the bread is golden-brown and the cheese has melted, about 3-4 minutes.
- Transfer the sandwiches from the sandwich press.
- Mix the mayonnaise and remaining minced garlic together.
- Open the tops of the toasted sandwiches and drizzle on the garlic mayo and the sweet chili sauce.
- Replace the tops of the toasted sandwiches and serve immediately.
×