Go Back
Close-up of shaved sirloin with dark charred edges and glossy brown marinade inside a Korean Steak Sandwich.

Korean Steak Sandwich with Garlic Mayo and Sharp Cheddar

A bold fusion Korean Steak Sandwich featuring shaved sirloin with charred edges, glossy brown marinade, melted sharp cheddar, and spicy jalapenos on a toasted buttered hoagie roll. Perfect for a high-flavor, 30-minute gourmet lunch.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: Korean American Fusion
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Steak and Marinade
  • 1 lb sirloin steak shaved thin (450g)
  • 2 tbsp soy sauce (30ml)
  • 1 tbsp brown sugar (15g)
  • 1 tsp toasted sesame oil (5ml)
  • 2 cloves garlic minced
Sandwich Components
  • 2 hoagie rolls split
  • 2 tbsp butter unsalted (30g)
  • 4 slices sharp cheddar cheese
  • 1/4 cup mayonnaise mixed with 1 clove garlic (60ml)
  • 1 fresh jalapeno sliced into rounds
  • 1 pinch dried red chili flakes
  • 1 tbsp fresh cilantro chopped

Equipment

  • 1 Cast-Iron Skillet Essential for high-heat searing.
  • 1 Chef's Knife For shaving the steak thinly.

Method
 

Preparation
  1. Freeze sirloin for 20 minutes, then shave into paper-thin slices. Toss with soy sauce, brown sugar, sesame oil, and minced garlic. Marinate for 15 minutes.
  2. Butter the inside of the hoagie rolls and toast on a skillet over medium heat until golden brown.
Cooking
  1. Heat a skillet over high heat. Sear the steak in a single layer until charred and glossy (about 2-3 minutes total).
  2. Divide meat into portions in the pan, top with sharp cheddar, and cover with a lid for 30 seconds to melt.
Assembly
  1. Spread garlic mayo on the toasted rolls. Add the cheesy steak, jalapeno slices, cilantro, and chili flakes.

Notes

Tip 1: For the best 'shaved' steak, use a very sharp knife on partially frozen meat.
Tip 2: Do not crowd the pan during the sear or the meat will boil rather than char.