This Easy Korean Steak Sandwich is packed with juicy, marinated beef, crunchy veggies, and a tasty sauce. It’s the perfect combo of sweet and savory, all in a soft bun!
Making these sandwiches is a breeze. I love to pile on fresh toppings and enjoy every bite! They’re great for lunch or a quick dinner, and your friends will be impressed! 🌟
Key Ingredients & Substitutions
Flank Steak or Sirloin: These cuts are ideal for a tender sandwich. If you need a substitute, try skirt steak or even chicken for a lighter version. Tofu can work too for a vegetarian option!
Gochujang: This Korean chili paste adds depth and heat. If you can’t find it, you can use sriracha or even red pepper flakes, but be mindful of the spice level!
Bell Peppers: Red and yellow peppers add sweetness. Feel free to use any color of bell pepper you have on hand, or substitute with sliced mushrooms for a different flavor.
Cheese: Provolone or mozzarella works well for topping. If you’re dairy-free, consider a vegan cheese or simply leave it out for a tasty sandwich without.
How Do I Achieve Perfectly Marinated Steak?
Marinating the steak properly is key for great flavor. You want the marinade to infuse into the meat, so let it soak up the goodness!
- Mix your marinade thoroughly to dissolve the sugar.
- Use a resealable bag or shallow dish to keep the steak fully submerged in the marinade.
- Let it marinate for at least 15-30 minutes. If you have more time, a few hours or overnight in the fridge will enhance the flavors even more.
How Can I Cook the Veggies Just Right?
Cooking the veggies well will add great texture and flavor to your sandwich. You want them tender but still slightly crisp.
- Heat your skillet over medium heat to avoid burning.
- Add oil just enough to coat the skillet and prevent sticking.
- Sauté the peppers for about 3-4 minutes until they soften but still hold their shape. Remove them before they get too mushy!
With these tips and substitutions, you’ll create delicious Korean steak sandwiches that everyone will love! Enjoy your cooking adventure!
Easy Korean Steak Sandwich
Ingredients You’ll Need:
For the Steak:
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 tbsp gochujang (Korean chili paste) (optional for heat)
- 1/2 tsp black pepper
For the Veggies:
- 1 tbsp vegetable oil (for cooking)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1-2 jalapeños, thinly sliced
- 2 green onions, chopped
For the Sandwich:
- 4 slices of thick sandwich bread or crusty bread
- 2 slices provolone or mozzarella cheese (optional)
- 1/4 cup mayonnaise
- 1 tbsp sriracha or Korean chili sauce (for spicy mayo)
- Sesame seeds, for garnish
How Much Time Will You Need?
This recipe takes about 15-30 minutes prep time for marinating the steak and around another 20-25 minutes cooking and assembling. In total, you should have delicious sandwiches ready in about 1 hour!
Step-by-Step Instructions:
1. Marinate the Steak:
In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, ginger, gochujang (if using), and black pepper. Add the thinly sliced steak and mix well to ensure it’s coated. Let it marinate for at least 15-30 minutes for the best flavor.
2. Prepare Spicy Mayo:
In a small bowl, mix together the mayonnaise and sriracha (or Korean chili sauce). Adjust the amount based on your spice preference. Set this aside for later.
3. Cook Veggies:
Heat a small amount of vegetable oil in a skillet over medium heat. Sauté the sliced red and yellow bell peppers for about 3-4 minutes, or until they are slightly tender but still crunchy. Remove from the skillet and set them aside.
4. Cook the Steak:
In the same skillet, if needed, add a bit more oil and increase the heat to high. Cook the marinated steak in batches to get a nice sear, about 2-3 minutes per side until browned and cooked through. Transfer to a plate once done.
5. Toast Bread:
If you like your bread crispy, lightly butter each slice, then toast or grill them in the skillet until they are golden brown.
6. Assemble Sandwich:
On one slice of the toasted bread, spread a generous amount of the spicy mayo. Layer on the cooked steak, sautéed peppers, sliced red onions, jalapeños, and green onions. If you’re using cheese, add that on top as well.
7. Final Touch:
Sprinkle some sesame seeds over the assembled sandwich for an extra crunch.
8. Serve:
Close the sandwich with another slice of bread and serve immediately while hot. Enjoy this delightful mix of flavors in every bite!
This Korean steak sandwich combines the savory, umami flavors from the marinated beef with sweet and crunchy veggies, all in a comforting, crispy sandwich. It’s sure to be a hit!
Frequently Asked Questions
Can I Use Different Cuts of Meat?
Absolutely! You can substitute flank steak or sirloin with skirt steak, ribeye, or even chicken or pork. Just adjust the cooking time as needed since different meats have varying cooking durations.
Can I Make This Sandwich Spicier?
Yes, if you’re looking for more heat, increase the amount of gochujang in the marinade or add extra sriracha to the spicy mayo. You can also include more jalapeños or try adding a few slices of serrano peppers for a real kick!
How Should I Store Leftovers?
Store any leftover sandwich components separately in airtight containers. The cooked steak and veggies will last in the fridge for 3-4 days. For the best taste, reheat the steak in a skillet to maintain its texture before assembling your sandwich again.
Can I Prepare Anything Ahead of Time?
Yes! You can marinate the steak and slice the veggies in advance. Just keep everything in the refrigerator until you’re ready to cook and assemble your sandwiches, which will save you time during meal prep!
