Yard House Korean BBQ Cheesesteak
Yard House Korean BBQ Cheesesteak
Ingredients
For the Korean BBQ Beef
- 1 1/2 pounds thinly sliced beef, shaved steak or bulgogi cut, cut into 2-inch pieces
- 1/2 cup low-sodium soy sauce
- 1/4 cup light brown sugar, packed
- 2 tablespoons sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, chopped, white and light green parts
- 1/2 teaspoon black pepper
For the Caramelized Onions
- 1 white onion, large, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 teaspoon salt
For the Cheesesteak Assembly
- 4 hoagie rolls, split lengthwise
- 8 slices provolone cheese
- 2 tablespoons chives, freshly chopped, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
For the Seasoned Potato Wedges
- 2 russet potatoes, large, scrubbed and cut into 8 wedges each
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Prepare the Korean BBQ Marinade: In a large bowl, whisk together the low-sodium soy sauce, light brown sugar, sesame oil, minced garlic, grated fresh ginger, 2 chopped green onions, and black pepper. Add the thinly sliced beef to the marinade, tossing until well coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min
- 2
Preheat your oven to 400°F. In a separate large bowl, toss the russet potato wedges with 2 tablespoons of olive oil, garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the seasoned potato wedges in a single layer on a baking sheet. Bake for 25 to 30 minutes, flipping them halfway through, until they are golden brown and tender.
⏱️ 30 min•🌡️ 400
- 3
While the potatoes are baking, prepare the caramelized onions. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet (preferably cast iron) over medium-low heat. Add the thinly sliced white onion and 1/4 teaspoon of salt. Cook, stirring occasionally, for 15 to 20 minutes, or until the onions are soft, translucent, and caramelized to a golden-brown color. Remove the caramelized onions from the skillet and set them aside.
⏱️ 20 min
- 4
Cook the Korean BBQ Beef: Increase the heat in the same skillet to medium-high. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding the pan). Cook for 2 to 3 minutes per side, breaking up the beef with tongs, until it is browned and cooked through. Remove the cooked beef from the skillet and set aside.
⏱️ 7 min
- 5
Toast the Hoagie Rolls: Lightly toast the split hoagie rolls. You can do this in a separate dry skillet over medium heat, under the broiler for 1-2 minutes, or in the oven alongside the potatoes for 2-3 minutes until they are lightly golden and warmed through.
⏱️ 3 min
- 6
Assemble the Cheesesteaks: Divide the cooked Korean BBQ beef evenly among the toasted hoagie rolls. Top each portion of beef with 2 slices of provolone cheese. If desired, return the assembled sandwiches to the warm skillet (or broiler briefly) to allow the cheese to melt perfectly over the hot meat.
⏱️ 5 min
- 7
Finish and Serve: Top the melted cheese with the caramelized onions. Garnish each cheesesteak with fresh chopped chives and a sprinkle of toasted sesame seeds. Once the potato wedges are done, remove them from the oven, sprinkle with grated Parmesan cheese and fresh chopped parsley. Serve the Korean BBQ Cheesesteaks immediately with the seasoned potato wedges.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Yard House Korean BBQ Cheesesteak
Ingredients
For the Korean BBQ Beef
- 1 1/2 pounds thinly sliced beef, shaved steak or bulgogi cut, cut into 2-inch pieces
- 1/2 cup low-sodium soy sauce
- 1/4 cup light brown sugar, packed
- 2 tablespoons sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, chopped, white and light green parts
- 1/2 teaspoon black pepper
For the Caramelized Onions
- 1 white onion, large, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 teaspoon salt
For the Cheesesteak Assembly
- 4 hoagie rolls, split lengthwise
- 8 slices provolone cheese
- 2 tablespoons chives, freshly chopped, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
For the Seasoned Potato Wedges
- 2 russet potatoes, large, scrubbed and cut into 8 wedges each
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Prepare the Korean BBQ Marinade: In a large bowl, whisk together the low-sodium soy sauce, light brown sugar, sesame oil, minced garlic, grated fresh ginger, 2 chopped green onions, and black pepper. Add the thinly sliced beef to the marinade, tossing until well coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min - 2
Preheat your oven to 400°F. In a separate large bowl, toss the russet potato wedges with 2 tablespoons of olive oil, garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the seasoned potato wedges in a single layer on a baking sheet. Bake for 25 to 30 minutes, flipping them halfway through, until they are golden brown and tender.
⏱️ 30 min•🌡️ 400 - 3
While the potatoes are baking, prepare the caramelized onions. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet (preferably cast iron) over medium-low heat. Add the thinly sliced white onion and 1/4 teaspoon of salt. Cook, stirring occasionally, for 15 to 20 minutes, or until the onions are soft, translucent, and caramelized to a golden-brown color. Remove the caramelized onions from the skillet and set them aside.
⏱️ 20 min - 4
Cook the Korean BBQ Beef: Increase the heat in the same skillet to medium-high. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding the pan). Cook for 2 to 3 minutes per side, breaking up the beef with tongs, until it is browned and cooked through. Remove the cooked beef from the skillet and set aside.
⏱️ 7 min - 5
Toast the Hoagie Rolls: Lightly toast the split hoagie rolls. You can do this in a separate dry skillet over medium heat, under the broiler for 1-2 minutes, or in the oven alongside the potatoes for 2-3 minutes until they are lightly golden and warmed through.
⏱️ 3 min - 6
Assemble the Cheesesteaks: Divide the cooked Korean BBQ beef evenly among the toasted hoagie rolls. Top each portion of beef with 2 slices of provolone cheese. If desired, return the assembled sandwiches to the warm skillet (or broiler briefly) to allow the cheese to melt perfectly over the hot meat.
⏱️ 5 min - 7
Finish and Serve: Top the melted cheese with the caramelized onions. Garnish each cheesesteak with fresh chopped chives and a sprinkle of toasted sesame seeds. Once the potato wedges are done, remove them from the oven, sprinkle with grated Parmesan cheese and fresh chopped parsley. Serve the Korean BBQ Cheesesteaks immediately with the seasoned potato wedges.
⏱️ 2 min