Go Back

Kimchi Philly Cheesesteak

If you love bold flavors and cheesy comfort food, this Kimchi Philly Cheesesteak is about to become your new obsession. We’re taking the classic Philly cheesesteak — tender, thinly sliced beef, gooey provolone, and onions — and giving it a Korean twist with tangy, spicy kimchi. The result? A sandwich that’s packed with savory, sweet, and umami-packed flavor in every bite.
Print Recipe
Servings: 4

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!