Kimchi Korean Cheesesteaks

December 10, 2013

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!

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

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...
See the full directions on my site

Nutritions

Calories
707

Sodium
3104mg
129% DV

Fat
38g
59% DV

Protein
43g
86% DV

Carbs
46g
15% DV

Fiber
7g
30% DV