Description
This Korean Steak Sandwich is a flavorful fusion dish featuring thinly sliced ribeye marinated in a spicy and sweet gochujang-based sauce, cooked with colorful bell peppers and layered with cheddar cheese, spicy jalapenos, and a garlic-infused mayonnaise on toasted tiger bread. Perfect for a hearty and vibrant lunch or dinner, this sandwich packs a punch with Korean-inspired flavors balanced by creamy and crunchy textures.
Ingredients
Scale
Steak and Marinade
- 2 medium or one large ribeye steak (approximately 320g or 0.7lb in total)
- 2 tbsp soy sauce
- 2 tbsp gochujang paste
- 1 tsp minced ginger
- 2 tbsp light brown sugar
- 2 tbsp rice wine
- 2 garlic cloves (peeled and minced)
- ½ tsp black pepper
- 1 grated sweet apple (no need to peel)
- 1 tbsp toasted sesame oil
Vegetables and Bread
- 1/2 red bell pepper (de-seeded and sliced)
- 1/2 yellow bell pepper (de-seeded and sliced)
- 4 thick slices of bread from a large loaf (e.g., tiger bread, approx 65-75g per slice)
- 1/2 small red onion (peeled and sliced)
- 2 small jalapenos (sliced)
- 3 spring onions (scallions, sliced into thin strips)
Cooking and Toppings
- 1 tbsp oil (for frying)
- 2 tbsp salted butter (melted, for brushing bread)
- 1/4 tsp sesame seeds
- 75 g (2/3 cup) mature cheddar cheese (grated)
- 3 tbsp mayonnaise
- 1 small garlic clove (peeled and minced)
- 2 tsp sweet chilli sauce
Instructions
- Firm up the steak: Place the steak in the freezer for 30 minutes to firm up, which will make it easier to slice thinly.
- Slice the steak: Remove from freezer and carefully slice the steak into thin 2mm strips.
- Marinate the steak: In a bowl, combine the steak strips with soy sauce, gochujang paste, minced ginger, light brown sugar, rice wine, minced garlic, black pepper, grated sweet apple, and toasted sesame oil. Mix well, cover, and let marinate for 30 minutes at room temperature or refrigerate if marinating longer.
- Cook the steak: Heat oil in a large frying pan over high heat. Add the marinated steak slices and fry for 4-5 minutes, turning occasionally, until cooked through and just starting to caramelize. Drain any excess liquid if needed while frying.
- Rest the steak: Remove the cooked steak from the pan and let it rest on a plate for 2-3 minutes.
- Sauté the peppers: In the same pan, add the sliced red and yellow bell peppers. Cook for 2-3 minutes until slightly softened, then remove from the pan.
- Prepare the bread: Brush melted butter onto one side of each slice of bread.
- Assemble the sandwiches: Place two bread slices butter-side down. Layer with cooked peppers, steak slices, sesame seeds, grated cheddar cheese, sliced red onion, jalapenos, and spring onions. Top with the remaining bread slices, butter-side facing out.
- Toast the sandwiches: Place sandwiches in a frying pan over low to medium heat. Cook for 2-3 minutes on each side until the bread is golden brown and the cheese has melted. Alternatively, use a sandwich press.
- Prepare garlic mayo and finish: Mix mayonnaise with minced garlic. Carefully open the toasted sandwiches, drizzle garlic mayo and sweet chilli sauce inside, then close the sandwiches and serve immediately.
Notes
- Freezing the steak before slicing ensures very thin and even cuts for better texture and marination.
- If you prefer less spice, reduce the amount of gochujang or jalapenos used.
- Using tiger bread or a similar thick crusty loaf offers the best structure to hold all fillings without becoming soggy quickly.
- The sweet apple adds a subtle natural sweetness and helps tenderize the meat – no need to peel it.
- You can prepare the garlic mayonnaise ahead of time and store it refrigerated for up to 2 days.
- Adjust cooking times based on your stove or sandwich press to avoid burning the bread.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Korean Fusion
Keywords: Korean steak sandwich, gochujang steak sandwich, spicy steak sandwich, Korean fusion sandwich, ribeye sandwich, tiger bread sandwich
