Korean Philly Cheese Steak with Russian Dressing

Korean Philly cheese steak with Russian dressing

  • serves 4
  • Easy

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



  • rump steaks 2, trimmed of fat
  • garlic 1 clove, thinly sliced
  • gochujang 2 tbsp
  • soy sauce 1 tbsp
  • mirin 1 tbsp
  • caster sugar 2 tsp
  • vegetable oil
  • onions 2, thinly sliced
  • red pepper 1, thinly sliced
  • provolone cheese slices 8
  • small baguettes 2

Russian dressing

  • mayonnaise 1 tbsp
  • tomato ketchup 1 tbsp
  • hot sauce 1 tsp
  • horseradish 2 thumb-sized pieces, finely grated


  • Step 1

    Wrap the steaks in clingfilm and freeze for 2 hours.

  • Step 2

    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 3

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

  • Step 4

    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.

  • Step 5

    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 6

    Slice the baguettes open, nearly all the way through, fill with the beef mixture and then lay the cheese on top.

  • Step 7

    Wrap tightly in foil and bake in the oven for 10 minutes, until the cheese has melted.

  • Step 8

    Open the baguettes up, spread with the dressing and serve with extra on the side for dipping, if you like.

Nutritional Information

  • Kcals 608
  • Fat 33.5g
  • Saturates 11.9g
  • Carbs 39.4g
  • Sugars 14.7g
  • Fibre 4.2g
  • Protein 35.1g
  • Salt 3g