Philly Steak n Cheese w Kimchi

With the remaining ingredients from the other day, there was enough to make another Philly Steak n Cheese but this time with kimchi (spicy, fermented cabbage). I have seen kimchi used successfully with other fusion dishes like tacos and pizzas (evidence from the wildly popular food trucks on the west and east coasts) so I knew it would work well with this juicy sandwich. And indeed it did. The ingredients worked really well together, the semi-sour and spicy kimchi balancing out the tanginess from the Worcestershire sauce in the meat and vegetables. All in all, a very flavorful and fulfilling sandwich with a lot of character. The only regret I have is not including more kimchi in the sandwich, which is something I won’t forget to do next time.

 

Ingredients: Serves 4 people

  • 1 (12 oz) flank steak, sliced thinly
  • 1/4 salt
  • 1/4 ground black pepper
  • 1 tsp olive oil
  • 1 cup sliced kimchi
  • 1 onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/4 cup corn (optional)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp soy sauce
  • 4 slices of block mozzarella cheese (shredded is fine)
  • 4 French rolls

Directions:

1. Place beef in freezer for 15 minutes to harden. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper, Worcestershire sauce, and soy sauce.
2. Heat a large nonstick skillet or pan over medium-high heat. Add 1 tsp oil to pan; swirl to coat. Add beef to pan and saute for about 5 minutes or until fully browned.
3. Add sliced onions, bell peppers, Worcestershire sauce, and soy sauce with the beef.
4. Cook until all the vegetables are soft.
5. In a separate frying pan, saute the kimchi in oil until soft. Sprinkle on 1/2 tsp of sugar.(optional)
5. Place the French rolls on a baking sheet or foil. Add the beef, vegetables, and kimchi to the roll, topping with desired amount of mozzarella cheese. Broil until melted or browned.
5. Transfer to a plate, adding ketchup if desired.

*While cooking the beef, it should produce liquid that can either be discarded or made thick with a sprinkle of cornstarch mixed with water at an equal ratio.  



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