Bulgogi-Style Pepper Steak Sandwiches

Serving Size: 4
Total Time:

These fast hoagies from F&W's Kay Chun are based on Korean bulgogi—grilled marinated beef. Chun tosses steak, peppers and onions in a tasty mix of soy sauce, garlic and ginger before grilling.


  • 0.25 cup canola oil, plus more for brushing
  • mayonnaise, for serving
  • toasted soft hoagie buns, for serving
  • 1 Pound rib eye steak, thinly sliced (see Note)
  • 2 bunches scallions, halved crosswise
  • 2 green bell peppers, thinly sliced
  • 1 Tbsp minced peeled fresh ginger
  • 7 garlic cloves, minced
  • 0.5 cup low-sodium soy sauce
  • sliced pickles, for serving


  1. Light a grill and oil the grate. In a large bowl, whisk the 1/4 cup of oil with the soy sauce, garlic and ginger. Add the peppers, scallions and meat and toss to coat. Grill over moderately high heat, turning, 1 to 2 minutes for the meat, 3 minutes for the scallions and about 8 minutes for the peppers. Assemble the sandwiches on buns with mayonnaise and pickles.

NOTES: Look for thinly sliced steak at Asian markets, or have your butcher slice it.

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Recipe Credit: Kay Chun
Image Credit: Con Poulos