Ingredients
2 medium or 1 large ribeye steak, approximately 320g (0.7lb) 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
1/2 tsp black pepper
1 sweet apple, grated
1 tbsp toasted sesame oil
1 tbsp oil
1/2 red bell pepper, deseeded and sliced
1/2 yellow bell pepper, deseeded and sliced
4 thick slices of bread from a large loaf
2 tbsp salted butter, melted
1/4 tsp sesame seeds
75g (2/3 cup) mature cheddar cheese, grated
1/2 small red onion, peeled and sliced
2 small jalapeños, sliced
3 spring onions, sliced into thin strips
3 tbsp mayonnaise
1 small garlic clove, peeled and minced
2 tsp sweet chili sauce
Instructions
1. Place the steak in the freezer for 30 minutes to firm it up, making it easier to slice thinly.
2. Remove the steak from the freezer and carefully slice it into thin strips, about 2mm thick.
3. Place the steak in a bowl and add the soy sauce, gochujang, ginger, brown sugar, rice wine, garlic, black pepper, grated apple, and sesame oil. Mix well, cover, and marinate for 30 minutes.
4. Heat the oil in a large frying pan over high heat. Add the marinated steak and cook for 4-5 minutes, turning occasionally, until cooked and beginning to caramelize. Carefully drain excess liquid if needed.
5. Remove the steak from the pan and let it rest for 2-3 minutes.
6. Add the sliced red and yellow peppers to the pan and cook for 2-3 minutes until slightly softened. Remove from the pan.
7. Brush the melted butter over one side of each bread slice.
8. Place two bread slices butter-side-down on a board or plate. Top with the cooked peppers, steak, sesame seeds, grated cheddar, red onion, jalapeños, and spring onions.
9. Top with the remaining bread slices, making sure the buttered sides face outward.
10. Place the sandwiches in a frying pan over low to medium heat and cook for 2-3 minutes per side until golden brown and the cheese has melted. A sandwich press can also be used.
11. Mix the mayonnaise and minced garlic together.
12. Open the tops of the toasted sandwiches and drizzle with the garlic mayo and sweet chili sauce. Replace the tops and serve immediately.
Notes
Slice the steak very thinly for the best texture.
If the steak releases a lot of liquid during cooking, carefully drain it and continue cooking until the edges begin to caramelize.
Adjust the jalapeños and gochujang to suit your preferred heat level.
Serve immediately for the best combination of crisp bread, melted cheese, and juicy steak.
- Prep Time: 1 hour 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1/2 large sandwich
Keywords: Korean Steak Sandwich, Korean steak sandwich recipe, gochujang steak sandwich, steak sandwich, garlic mayo sandwich