Make a Korean steak sandwich with tender ribeye marinated in gochujang, soy sauce, and garlic. Layer it with sautéed peppers, melted cheddar, and spicy mayo on crispy toasted bread. This easy Korean fusion recipe is perfect for lunch, dinner, or a quick weeknight meal. Packed with bold flavor and ready in under 30 minutes.

This Korean-inspired steak sandwich combines tender marinated ribeye, sautéed peppers, melted cheddar, and a spicy garlic mayo, all toasted between buttery slices of bread. Packed with bold flavors and crunchy textures, it’s a next-level sandwich that’s perfect for lunch or dinner.

Table of Contents

Ingredients

For the Steak and Marinade

2 medium or 1 large ribeye steak (approx. 320 g / 0.7 lb)
2 tbsp soy sauce
2 tbsp gochujang paste
1 tsp minced fresh ginger
2 tbsp light brown sugar
2 tbsp rice wine
2 garlic cloves, minced
½ tsp black pepper
1 sweet apple, grated (no need to peel)
1 tbsp toasted sesame oil

For the Sandwich and Fillings

1 tbsp oil
½ red bell pepper, sliced
½ yellow bell pepper, sliced
4 thick slices of bread (e.g. tiger bread, 65–75 g each)
2 tbsp salted butter, melted
¼ tsp sesame seeds
75 g (⅔ cup) mature cheddar cheese, grated
½ small red onion, thinly sliced
2 small jalapeños, sliced
3 spring onions (scallions), cut into thin strips

For the Sauce

3 tbsp mayonnaise
1 small garlic clove, minced
2 tsp sweet chilli sauce

Instructions

Prep the Steak
Place the steak in the freezer for 30 minutes to firm up. This helps with thin slicing.
Slice and Marinate
Once firm, slice the steak into thin 2mm strips. Place in a bowl and add soy sauce, gochujang, ginger, sugar, rice wine, garlic, black pepper, grated apple, and sesame oil. Stir to coat. Cover and marinate for 30 minutes (refrigerate if marinating longer).
Cook the Steak
Heat 1 tablespoon of oil in a large frying pan over high heat. Add the marinated steak and cook for 4–5 minutes until browned and caramelized, stirring occasionally. If excess liquid builds up, carefully drain and continue frying. Transfer to a plate to rest.
Sauté the Peppers
In the same pan, cook the red and yellow bell peppers for 2–3 minutes until just softened. Remove from heat.
Assemble the Sandwiches
Brush one side of each bread slice with melted butter. Place two slices butter-side-down on a board. Layer with peppers, cooked steak, sesame seeds, cheddar, red onion, jalapeños, and spring onions. Top with remaining bread slices, butter-side-up.
Toast the Sandwiches
Cook the sandwiches in a frying pan over low-medium heat for 2–3 minutes per side, until golden and the cheese is melted. A sandwich press can also be used.
Finish with Sauce
Mix the mayo with minced garlic. Gently lift the top slice of each sandwich and drizzle with garlic mayo and sweet chilli sauce. Close the sandwiches and serve hot.

Tips

Freeze steak briefly: Makes slicing thinner and easier.
Drain excess marinade while cooking: This helps the beef caramelize properly.
Low heat for toasting: Prevents burning while melting the cheese evenly.
Use a press or weight: For extra crispy crust and melted interior.

Variations and Substitutions

Bread: Swap tiger bread for sourdough, ciabatta, or brioche.
Cheese: Use mozzarella, gouda, or Korean mozzarella-cheddar blend.
No gochujang? Use sambal oelek or a mix of sriracha and miso paste.
Vegetarian option: Use marinated tofu or seitan instead of steak.

FAQs

Can I prep the steak in advance?
Yes, marinate and refrigerate the steak for up to 24 hours.

What if I don’t have rice wine?
You can substitute with mirin or a splash of dry sherry.

Is this sandwich very spicy?
The spice is moderate but can be adjusted by using fewer jalapeños or reducing gochujang.

Serving Suggestions

Pair with sweet potato fries, pickled vegetables, or a crisp Asian slaw.
Serve with extra sweet chilli sauce on the side.
Add a fried egg on top for a Korean-inspired brunch twist.

Why You’ll Love This Recipe

Bold, layered flavors: From the umami steak to the creamy-spicy sauce.
Comfort food with a twist: A fusion sandwich that’s hearty and satisfying.
Crispy, melty, juicy: Each bite has a perfect mix of textures and heat.