Bulgogi steak and cheese melt


  • Prep Time20 mins
  • Total Time30 mins
  • Makes4 Servings
Bulgogi steak and cheese melt

Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 3 tbsp low-sodium soy sauce

  • 2 garlic cloves, minced

  • 1 tbsp granulated sugar, or honey

  • 1 tsp dark sesame oil

  • 500 g rib steak, trimmed and thinly sliced

  • 3 green onions, thinly sliced diagonally

  • 1 tbsp vegetable oil

  • 2 onions, thinly sliced into rounds

  • 4 slices swiss cheese

  • 4 Kaiser rolls, sliced in half


  • Whisk soy sauce with garlic, sugar and sesame oil in a small bowl. Season with pepper. Add steak and stir so marinade coats slices completely. Stir in green onions and set aside.

  • Heat a large non-stick frying pan over medium-high. Add oil, then onions. Cook, stirring often, until onions turn brown, 5 to 6 min. Transfer onions to a bowl. Add half of the steak slices to pan. Cook, stirring frequently, until no pink remains, about 2 min. Transfer to a bowl. Repeat with remaining steak.

  • Layer onions, meat, then cheese on bottom halves of rolls. Sandwich with top halves and serve immediately.

Nutrition (per serving)

Calories 616, Protein 41g, Carbohydrates 45g, Fat 30g, Fibre 3g, Sodium 910mg.