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Bulgogi Cheesesteak

Sweet, savory, and tender chopped Bulgogi beef married together with bold, melty Tillamook Sharp Cheddar nestled between a pillowy soft roll is the perfect sandwich you need to make on the grill!

510minserves 6


  • 3lb thinly sliced steak (Ribeye or NY Strip)

  • 1 large Korean Pear, seeds removed & diced

  • 1 large white onion, sliced

  • 3 scallions, cut to 3” pieces

  • 10 cloves garlic

  • 2 inch piece of ginger

  • 12cup water

  • 34cup soy sauce

  • 14cup mirin

  • 13cup brown sugar

  • 1 ½ tbsp sesame oil

  • 1 tsp black pepper

  • 2 8oz packs of Tillamook Sharp Cheddar Farmstyle Slices

  • 6 cheesesteak rolls

  • 6 tbsp Tillamook Extra Creamy Unsalted Butter

  1. In a blender, add the Korean pear, half of the onion, garlic, ginger, and water. Blend
    until smooth and strain the juice with a cheesecloth or nut milk bag into a large bowl.

  2. In the same bowl with the juice, add soy sauce, mirin, brown sugar, sesame oil, and
    black pepper. Add the thinly sliced steak along with the remaining onion and the
    scallions. Mix well, cover with plastic wrap, and marinate for 1-2 hours or overnight in
    the fridge for best flavor.

  3. Drain the meat of any excess liquid marinade and grill for 6-8 minutes until the
    bulgogi and onions are brown and caramelized. Portion the meat into 6 equal portions
    the size of the rolls and top with 3 slices of Tillamook Sharp Cheddar Cheese. Cover
    until the cheese is melted, then mix the bulgogi so the cheese is incorporated evenly.

  4. Toast each cheesesteak rolls with 1 TBSP of butter and transfer the meat, cheese and
    onions into each roll. Enjoy!

    • TIP: The marinade contains a lot of moisture, so don’t worry if the bulgogi looks watery for the first few minutes on the grill. The water will evaporate and the bulgogi will naturally caramelize – this will take time based on how high your heat is!

    • TIP: If you can’t find Korean pear, you can substitute with a can of pineapple and its juices! These fruits not only contain an enzyme that tenderizes the meat, but they also bring a delicious sweetness to the marinade!

Meet the chef

CJ Eats

Chris Joe is a third generation Chinese-American and self-taught home cook who inherited his passion for cooking and eating from his grandfather. With a focus on easy and approachable recipes for the everyday home cook, CJ left his full-time job in 2021 to share his favorite Asian inspired dishes and recipes with his audience. His friendly demeanor and simple approach in the kitchen has led him to amass an audience of over 1.6 million followers across Tik Tok and Instagram.