Bulgogi Philly Cheesesteaks
Firey cheesesteaks bursting with flavour
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Korean inspired Bulgogi Philly Cheesesteaks. Bulgogi, otherwise known as 'Fire Meat' is tender, juicy and packed full of sweet, savoury and smoky flavours. This recipe is courtesy of The Slow Joint.
First, prep the pit of your choice by lighting Heat Beads Lump Charcoal and/or Coconut Briquettes and get your hot plate or smash blade up to temperature for searing.
Slice the 4 sirloins into strips and marinate in the Bulgogi Sauce for at least 1 hour.
To make the Bulgogi Sauce, combine the soy sauce, golden caster sugar, minced garlic gloves, fresh ginger, sesame oil, spring onions and clear apple juice in a large bowl and mix. Cover the sirloin and allow it to marinate.
Finely slice the onion and red pepper (to be cored and deseed) into fine slices. Put to the side ready to be cooked.
Now for the really great Cheese Sauce. Melt the butter in a saucepan over medium heat (don’t rush this as you don’t want the butter to colour). Add the flour and whisk into a roux (smooth paste).
Continue to cook for a further 2-3 mins then gradually add the milk, stirring constantly. Stir in the grated cheeses, then add the remaining ingredients and cook until all the cheese is melted.
Oil and butter up your hot plate and cook off the onion and red pepper then put aside.
Sear off the marinated sirloin then take off and put it aside to rest. This will only take a few minutes.
Warm the bread roll halves by putting them cut side down on the grill and heating them through.
Fill the bread rolls with the sirloin, then the onion and red pepper. Dollop a generous amount of the Really Great Cheese Sauce and garnish with spring onion and a sprinkle of Gochugaru.
