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Bulgogi Steak Hoagie
Andre Lewis

Bulgogi Steak Hoagie

The pear-soy marinade tenderizes thin ribeye fast and leaves enough sugar for lacy brown edges. Drain the meat well before griddling or it boils. Provolone isn't traditional, but a single slice gives the hoagie cohesion without muting the ginger and sesame.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs ribeye steak thinly sliced
  • 1/3 cup grated Asian pear
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 1 small yellow onion thinly sliced
  • 4 slices provolone cheese
  • 4 hoagie rolls split

Method
 

  1. Mix the pear, soy sauce, brown sugar, sesame oil, garlic and ginger in a bowl.
  2. Add the ribeye and onion, toss well and refrigerate for 30 minutes.
  3. Drain the beef mixture in a colander for 2 minutes so loose marinade does not flood the griddle.
  4. Heat a large griddle over high heat and cook the beef in two batches for 2 to 3 minutes each until browned at the edges and at least 145°F.
  5. Divide the beef into four piles, top each with one provolone slice and cover for 30 seconds until softened.
  6. Load the hoagie rolls and serve immediately before the sweet edges lose their crispness.