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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.
Prep time
2 Hours
Cook time
30 Minutes
Heat Beads® 20kg Hardwood Lump Charcoal
Heat Beads® 10kg Coconut Shell Charcoal BBQ Briquettes
Best cooked on
Corona Kettle BBQ

Bulgogi Sauce

175ml Soy Sauce
100g Golden Caster Sugar
6 Cloves of garlic – minced
2cm Fresh ginger – peeled and finely chopped
1 Tbsp Seasame oil
3 Spring onions – trimmed and thinly sliced
200ml Clear Apple juice

Really Great Cheese Sauce

50g Butter
50g Plain flour 400ml of whole milk – add an extra dash if needed
100g Cheddar cheese – grated
100g Red Leicester cheese – grated
Pinch of Chili powder (Gochugaru)
Pinch of salt
1 Clove of garlic – minced


4 Sirloin steaks
1 Red pepper (Capsicum)
Bread rolls

  1. 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.

  2. Slice the 4 sirloins into strips and marinate in the Bulgogi Sauce for at least 1 hour.

  3. 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.

  4. Finely slice the onion and red pepper (to be cored and deseed) into fine slices. Put to the side ready to be cooked.

  5. 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).

  6. 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.

  7. Oil and butter up your hot plate and cook off the onion and red pepper then put aside.

  8. Sear off the marinated sirloin then take off and put it aside to rest. This will only take a few minutes.

  9. Warm the bread roll halves by putting them cut side down on the grill and heating them through.

  10. 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.