This Korean steak sandwich is a fun twist on your regular sandwich! It features juicy steak that’s marinated in tasty sauces, topped with fresh veggies and served in a soft bun.
Honestly, you can’t go wrong with steak and all those colors from the veggies. I’m always tempted to add extra toppings—let’s be real, the more the merrier! 😄
Making this sandwich is a breeze! Just marinate the steak, grill it up, and pile on your favorite toppings. It’s quick enough for busy nights and delicious enough to impress!
Key Ingredients & Substitutions
Steak: Thinly sliced ribeye or sirloin work best for tenderness. If you’re looking for a more budget-friendly option, flank steak or even chicken can also be great substitutes.
Gochujang: This Korean chili paste adds depth and spice. If you can’t find gochujang, try using Sriracha or a mix of chili powder and a bit of honey for sweetness.
Bread: While I love sourdough for its flavor, any sturdy bread will do! Experiment with whole grain, ciabatta, or even a baguette for a different twist.
Veggies: You can swap out the bell peppers and onions with your favorite veggies. Mushrooms or zucchini are also delicious choices!
How Do You Ensure Perfectly Cooked Steak?
Cooking steak quickly over high heat is key! Here are some tips to get that juicy, tender bite:
- Make sure the skillet is hot before adding the steak—this helps achieve a nice sear.
- Don’t overcrowd the pan; cook in batches if needed to ensure even cooking.
- Let the steak rest a few minutes before slicing to keep the juices in.
These steps will help you create a flavorful, perfectly cooked steak perfect for your sandwich!
How to Make an Easy Korean Steak Sandwich
Ingredients You’ll Need:
- 1 lb (450g) thinly sliced ribeye steak or sirloin steak
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- 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 jalapeño or green chili, thinly sliced (optional)
- 4 slices of your favorite sandwich bread (such as toasted white or sourdough)
- 2 slices of cheese (mozzarella or mild cheddar works well)
- 2 tbsp mayonnaise
- 1 tsp gochujang (Korean chili paste) mixed into the mayonnaise for spicy mayo
- 2 green onions, thinly chopped
- Sesame seeds for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and another 10-15 minutes of cooking, making it a quick and tasty option for any meal of the day! A total of around 30 minutes is ideal if you’re marinating the steak for a shorter time.
Step-by-Step Instructions:
1. Marinate the Steak:
In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, black pepper, and red pepper flakes (if using). Add the thinly sliced steak and mix everything well to coat the meat. Cover the bowl and let it marinate for at least 20-30 minutes or up to 2 hours in the fridge to deepen the flavor.
2. Prepare the Veggies:
While your steak is marinating, take this time to slice your veggies! Cut the red and yellow bell peppers, red onion, and jalapeño (if using) into thin slices. Set your veggies aside until you’re ready to use them.
3. Cook the Steak:
Heat vegetable oil in a large skillet or grill pan over medium-high heat. When the pan is hot, add in the marinated steak. Cook it quickly, around 2-3 minutes per side, just until it’s nicely browned and cooked through. Once done, remove the steak from the pan and set it aside on a plate.
4. Sauté the Veggies:
In the same pan, you can add a little more oil if needed, and sauté the sliced bell peppers and onions. Cook them for about 3-4 minutes, just until they’re softened but still have a bit of a crispy texture. Remove from heat.
5. Toast the Bread:
While the veggies are cooking, toast your slices of bread until they are golden brown. This will add a nice crunch to your sandwich!
6. Assemble the Sandwich:
Now it’s time to put everything together! Spread the spicy mayo (a mix of mayonnaise and gochujang) on one side of each slice of bread. Layer the cooked steak on the bottom slice, then pile on your sautéed peppers, onions, and any fresh jalapeño slices if you want a bit more heat. Add your cheese slices on top, a sprinkle of chopped green onions, and sesame seeds if using. Finally, close the sandwich with the other slice of bread, mayo side down.
7. Optional – Melt Cheese:
If you’d like your cheese to be melted, place the assembled sandwich in a hot pan or sandwich press for about a minute or two, until the cheese is gooey and delicious.
8. Serve:
Slice your sandwich in half and enjoy immediately for a delightful and filling meal! This easy Korean steak sandwich is quick, colorful, and packed with flavor!
Frequently Asked Questions (FAQ)
Can I Use Different Proteins for This Sandwich?
Absolutely! While ribeye or sirloin is recommended for their tenderness, you can substitute with flank steak, chicken, or even tofu for a vegetarian option. Just adjust the cooking time as needed depending on the protein.
How Can I Make This Sandwich Spicier?
If you want to amp up the heat, try adding more red pepper flakes to the marinade or include extra jalapeños or spicy pickles as toppings. You can also use a hotter pepper variety, such as serrano or habanero!
What Should I Do with Leftover Steak?
If you have any leftover steak, store it in an airtight container in the fridge for up to 3 days. You can enjoy it cold in salads, or reheat gently in a skillet when you’re ready to make another sandwich!
Can I Make the Spicy Mayo Ahead of Time?
Definitely! You can prepare the spicy mayo by mixing mayonnaise with gochujang in advance. Store it in the fridge in an airtight container for up to a week to save time when you’re ready to assemble your sandwich!
