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Lunch
Kimchi Cheesesteak Sliders
By: Joelle Park & Tasty
Thin‑sliced beef and onions sizzle with spicy kimchi, then get smothered in melty Tillamook Whole Milk Mozzarella and Provolone and tucked into toasted slider rolls for a tangy, craveable twist with a dramatic stretch.
40MINserves 9 sliders
Ingredients
1 pound thinly shaved ribeye steak
1½ tsp oyster sauce
1 tsp toasted sesame oil
½ tsp black pepper
½ tsp garlic powder
1¼ tsp kosher salt, divided
2 tbsp neutral cooking oil (such as canola oil), divided
1 medium yellow onion, thinly sliced
1 cup kimchi, chopped
2 scallions, thinly sliced
½ tsp sugar
½ cup mayonnaise
1 tbsp gochujang
9 slider rolls
2 jalapeño chiles, unseeded and thinly sliced
Toss together the shaved steak, oyster sauce, sesame oil, black pepper, garlic powder, and 1 teaspoon of the salt in a large bowl. Set aside.
Heat 1 tablespoon of the neutral oil in a large skillet over medium. Add the onion, and cook, stirring occasionally, until translucent, about 10 minutes. Add the kimchi, scallions, sugar, and the remaining ¼ teaspoon salt. Cook, stirring occasionally, for 3–4 minutes, until the kimchi is slightly caramelized. Remove from heat, and transfer the mixture to a bowl. Set aside.
Wipe the skillet clean. Add the remaining 1 tablespoon neutral oil to the skillet, and heat over high until shimmering. Add the seasoned steak, and arrange in an even layer. Cook until seared on bottom side, about 3 minutes. Cook, stirring often, until the steak is cooked through and browned in some places, 4–5 minutes. Remove from heat, and set aside.
Whisk together the mayonnaise and gochujang in a small bowl. Set aside.
Preheat the oven to 400°F (200°C).
Keeping the sheet of slider rolls intact, slice through them horizontally to get a sheet of tops and a sheet of bottoms. Place the sheet of bottom sliders on a parchment paper-lined baking sheet. Spread half of the gochujang mayo evenly over the bottom buns. Arrange the steak on top, followed by the onion-kimchi mixture and the jalapeño slices. Layer on the Tillamook® cheese slices, overlapping as needed. Spread the rest of the gochujang mayo over the sheet of slider tops, and place on top.
Bake for 5–10 minutes, until the cheese is melted and the sliders are lightly toasted. Serve warm.
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Tillamook Provolone
