This Kimchi Philly Cheesesteak comes together in just 20 minutes! It is a bold fusion of classic Philly flavors with a Korean twist. Elevate your usual cheesesteak with tangy, spicy kimchi, tender beef, and creamy, gooey cheese, all tucked into a soft hoagie roll and topped with extra chopped kimchi for crunch and flavor. If you are looking for a unique, flavor-packed sandwich, this Kimchi Philly Cheesesteak is a must-try.
Why You Will Love This Kimchi Philly Cheesesteak
Tender beef: Thinly sliced and cooked quickly for maximum juiciness.
Sweet, caramelized onions and peppers: Adds depth and perfectly balances the savory beef.
Gooey provolone cheese: Melts smoothly for creaminess
Tangy, spicy kimchi: Brings a Korean twist that cuts through the richness.
Toasted hoagie rolls: Keep everything together and add crisp
Philly Cheesesteak Origin
Philly cheesesteak originated in Philadelphia in the early 1930s. Pat Olivieri, a hot dog vendor, wanted something different for lunch, so he grilled thinly sliced beef and put it in a roll. A passing cab driver smelled it and asked for one too. The rest was history — Pat eventually opened his first cheesesteak shop in Philadelphia.
Ingredients
- Thinly sliced beef (I got mine from Costco)
- 1 green bell pepper, thinly sliced
- Adds sweetness and crunch
- 1 small onion, diced
- Caramelized quickly and adds depth
- 1 cup kimchi, chopped
- Adds tanginess and a spicy kick
- Salt, to taste
- Flavor enhancement
- Garlic powder, to taste
- Adds more flavor
- Soy sauce, to taste
- Adds a touch of umami
- 4–5 slices provolone cheese
- Melts nicely over beef
- Hoagie rolls
- Soft and sturdy, and a perfect vessel for beef
- Oil, for cooking
- Butter, for toasting rolls
Instructions
Drizzle oil in a pan and add diced onions. Cook for 2–3 minutes, or until the onions start to soften.
Sprinkle with a little salt.
Add the bell peppers and cook another 3–4 minutes.
Stir in chopped kimchi and cook for 1 more minute.
Remove the vegetables from the pan and set them aside.
In the same pan, add the beef and cook until browned.
Season with garlic powder, salt, soy sauce, and a splash of kimchi juice.
Return the cooked onions and bell peppers to the pan and mix everything together.
Lay provolone slices over the beef and veggie mixture.
Cover the pan and let the cheese melt for 1–2 minutes.
In a separate pan, melt a little butter.
Lay the hoagie rolls cut-side down and toast on low heat until golden and slightly crispy.
Fill each hoagie roll with the cheesy beef and veggie mixture.
Top with kimchi.
Enjoy!
Kimchi Philly Cheesesteak Cooking Tips
Do not overcook the beef — thin slices cook very quickly.
I like to use diced onions because they caramelize faster. Add a pinch of sugar to speed up the process, and stir every minute to prevent burning.
Do not add too much kimchi juice, or it will make the sandwich soggy.
Don’t skip toasting the hoagie — this helps prevent it from becoming soggy.
Storage Tips
Store all the filling ingredients in an airtight container in the fridge for up to 3-4 days.
Reheat gently in a skillet over medium heat.
Kimchi Philly Cheesesteak
Ingredients
- * Thinly sliced beef I got mine from Costco
- * 1 green bell pepper thinly sliced
- * 1 small onion diced
- * 1 cup kimchi chopped
- * Salt to taste
- * Garlic powder to taste
- * Soy sauce to taste
- * 4–5 slices provolone cheese
- * Hoagie rolls
- * Oil for cooking
- * Butter for toasting rolls
Instructions
- Drizzle oil in a pan and add diced onions. Cook for 2–3 minutes, or until the vegetables start to soften.
- Sprinkle with a little salt.
- Add the bell peppers and cook another 3–4 minutes.
- Stir in chopped kimchi and cook for 1 more minute.
- Remove the vegetables from the pan and set them aside.
- In the same pan, add the beef and cook until browned.
- Season with garlic powder, salt, soy sauce, and a splash of kimchi juice.
- Return the cooked onions and bell peppers to the pan and mix everything together.
- Lay provolone slices over the beef and veggie mixture.
- Cover the pan and let the cheese melt for 1–2 minutes.
- In a separate pan, melt a little butter.
- Lay the hoagie rolls cut-side down and toast on low heat until golden and slightly crispy.
- Fill each hoagie roll with the cheesy beef and veggie mixture.
- Top with kimchi.
- Enjoy!
If you enjoyed this recipe, you might also like my air fryer gochujang salmon recipe.
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