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Korean Philly cheese steak with Russian dressing

Three sub rolls loaded with steak, cheese and sauce on a white plate

Korean Philly cheese steak with Russian dressing

Name: Korean Philly cheese steak with Russian dressing
Total time: 40 min
Yield: Serves 4
Ingredients: 2 rump steaks trimmed of fat; 1 clove garlic thinly sliced; 2 tbsp gochujang; 1 tbsp soy sauce; 1 tbsp mirin; 2 tsp caster sugar; vegetable oil; 2 onions thinly sliced; 1 red pepper thinly sliced; 8 provolone cheese slices; 2 small baguettes; 1 tbsp mayonnaise; 1 tbsp tomato ketchup; 1 tsp hot sauce; 2 thumb-sized pieces horseradish finely grated

Adam Bush

Published: September 13, 2017 at 11:00 AM

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Serves 4

Easy

Total time: 40 mins

+ freezing

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Check out this easy recipe for Korean Philly cheese steak with a punchy Russian dressing. This recipe is a clever mash-up of Korean and classic American cuisine

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Alternatives

Complete the dish

Want to try a weekend baking project? Make your our baguettes to use for this Philly cheese steak sandwich.

Ingredients

Nutrition

2 rump steaks

trimmed of fat
1 clove garlic

thinly sliced
2 tbsp gochujang
1 tbsp soy sauce
1 tbsp mirin
2 tsp caster sugar
vegetable oil
2 onions

thinly sliced
1 red pepper

thinly sliced
8 provolone cheese slices
2 small baguettes

RUSSIAN DRESSING

1 tbsp mayonnaise
1 tbsp tomato ketchup
1 tsp hot sauce
2 thumb-sized pieces horseradish

finely grated

Nutrition: per serving

kcal608
fat33.5g
saturates11.9g
carbs39.4g
sugars14.7g
fibre4.2g
protein35.1g
salt3g

Method

step 1

Wrap the steaks in clingfilm and freeze for 2 hours. Unwrap and slice into 2mm slices. Put in a bowl to marinate with the garlic, gochujang, soy sauce, mirin, caster sugar and some seasoning.
step 2

For the dressing, whisk all the ingredients with 2 tbsp of water and a little seasoning.
step 3

Heat the oven to 180C/fan 160C/gas 4. Heat a wok over a high heat with 3 tbsp of vegetable oil and fry the onions and peppers for 5-10 minutes until charred and softened. Add the beef and all its marinade, and fry for 2-3 minutes until it’s almost cooked through and the sauce has thickened.
step 4

Slice the baguettes open, nearly all the way through, fill with the beef mixture and then lay the cheese on top. Wrap tightly in foil and bake in the oven for 10 minutes, until the cheese has melted. Open the baguettes up, spread with the dressing and serve with extra on the side for dipping, if you like.

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Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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