Kimchi Korean Cheesesteak: Food Truck Frenzy!

By Erika on October 16th, 2013 / / No Comments

Kimchi Cheesesteak The Hopeless Housewife

Have you tried Kimchi? When I first heard of it I was like, “kim-who?”, but now I am very familiar with this yummy spicy fermented cabbage and vegetables. You see Kimchi thrown on all kinds of things on food trucks and I am throwing it on a Korean Cheesesteak…why you ask? Why not! You can make your own Kimchi but it takes many days to a week to ferment. To skip the long process you can buy it at most stores these days in the international aisle. If you have the time, make it yourself and keep in the refrigerator to us on all kind of things.

The flavorful korean beef and provolone are a perfect combo with kimchi- try it and you will see how fantastic these Kimchi Korean Cheesesteak Sandwiches are!


Kimchi Korean Cheesesteak The Hopeless Housewife 2

Yield: 4 cheesesteaks

Kimchi Korean Cheesesteak: Food Truck Frenzy!

Kimchi Korean Cheesesteak: Food Truck Frenzy!


  • 2 pounds boneless short rib or rib eye, sliced thinly (if you have a Trader Joe's near you, save some time and but their korean beef short ribs already marinated and skip the marinade part below)
  • marinade (recipe below)
  • provolone sauce (recipe below)
  • 2 cups kimchi
  • vegetable oil, for brushing
  • 4 hoagie rolls

For the marinade:

  • 2 cloves garlic
  • 1/2 teaspoon grated ginger
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 1 tablespoon miring (japanese rice wine) or saki
  • 1 tablespoon sesame oil
  • 2 scallions, (white and green part)
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon red pepper flakes

For the Provolone Sauce:

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 3/4 cup whole milk, heated
  • 1 1/4 cup provolone cheese, grated
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly cracked pepper


  1. Make the marinade. Combine all ingredients in a blender for the marinade and pulse until well combines. Pour over beef and set in the refrigerator to marinate for at least 3 hours. If you bought Korean beef already prepared, skip this step. An hour before you are ready to make the cheesesteaks, take beef out of refrigerator and let come to room temperature (in the marinade).
  2. Preheat oven to 250 degrees.
  3. Heat hoagie rolls in the oven for 10-15 minutes while provolone sauce, beef and kimchi are cooking.
  4. Make the provolone sauce. In a medium heavy saucepan, melt butter over medium heat. Add flour and whisk until well combined. Add milk, provolone, salt and pepper. Simmer until cheese is melted and sauce thickened. Set aside.
  5. Cook beef. Heat grill pan or griddle to high. Brush beef with oil and sear about 1 minute per side.
  6. Heat kimchi. In a small sauté pan or skillet, heat 1 teaspoon of vegetable oil over medium heat. Add kimchi and sauté until some of the cabbage pieces are caramelized. Remove from heat.
  7. Assemble cheesesteaks. Place beef in the hoagie roll, top with provolone sauce and then kimchi. Serve immediately.

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