Spicy Kimchi Cheesesteaks
Prep time: 15 minutes
Cook time: 10 minutes
Ready in: 25 minutes
Serves: 4
This isn’t your average cheesesteak, it’s a full-on flavor collision with attitude. Tender Philly Gourmet Shaved Steak gets tossed with melty Colby Jack and white cheddar, then tangled up with sautéed onions, mushrooms, jalapeños, and funky-sour kimchi for a spicy kick. A bold, gochujang-laced sauce ties it all together in a messy, glorious stack stuffed into a toasted hoagie. It’s smoky, spicy, a little chaotic (and completely worth it).
Ingredients:
- 2, 10 oz. packages Philly Gourmet® Shaved Steak
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon gochujang or sriracha
- 1 tablespoon barbeque sauce
- 2 teaspoons rice vinegar
- 1 teaspoon light brown sugar, optional
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 cup sliced cremini mushrooms
- 2 jalapenos, seeded and sliced
- 1 cup chopped kimchi, drained slightly
- Kosher salt and freshly ground black pepper, to taste
- 4 slices Colby Jack cheese
- 4 slices white cheddar cheese
- 4 hoagie rolls, split and toasted
Let’s do it…
- Combine soy sauce, gochujang, barbecue sauce, vinegar, sugar and garlic in a small bowl until smooth. Set aside.
- Heat oil in a large skillet over medium heat. Add onion, mushrooms and jalapeno and cook, stirring occasionally, until tender, about 3-4 minutes. Push to one side of the skillet.
- Add shaved steak, and season with salt and pepper. Cook, pulling apart with a wooden spoon or spatula, until golden-brown and thoroughly cooked, about 3-4 minutes.
- Add sauce and kimchi to skillet and simmer until thickened slightly, tossing to coat vegetables and steak evenly, about 2 minutes. Top mixture evenly with cheese, and remove from heat.
- Pile cheesesteak mixture evenly onto rolls, and serve.
