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Korean-Style Pepper Steak Hoagie

An easy-to-follow recipe that combines the distinctive taste of Korean bulgogi with the heartiness of a hoagie sandwich. Savory ribeye steak grilled with green bell peppers and tangy soy sauce are expertly coupled with a creamy mayo spread and crunchy pickles, all housed in a toasty hoagie bun.
5
25 min
TOTAL TIME
1057
CALORIES
$5.13
PER SERVING
Korean-Style Pepper Steak Hoagie
Ingredients
TO ASSEMBLE
4 SERVINGS
Pickles
1 cup pickles
sliced
Mayonnaise
1/2 cup mayonnaise
Hoagie Buns
4 whole hoagie buns
halved and toasted
Canola Oil
1/4 cup canola oil
Low Sodium Soy Sauce
1/2 cup low sodium soy sauce
Green Bell Peppers
2 whole green bell peppers
thinly sliced
Garlic
6 cloves garlic
minced
Scallions
2 bunches scallions
halved crosswise
Rib Eye Steak
1 lb rib eye steak
thinly sliced
Fresh Ginger
1 tbsp fresh ginger
minced
Directions
START WITH
15 min
PREP TIME
10 min
COOK TIME
25 min
TOTAL TIME
1
Preheat your grill or grill pan to medium heat.
2
In a large bowl, combine canola oil, soy sauce, minced garlic, and minced ginger. Stir well to mix.
3
Add the thinly sliced green bell peppers, scallions, and thinly sliced rib eye steak to the bowl. Toss all ingredients until they are well coated with the marinade.
4
Place the marinated ingredients onto the heated grill. Grill the steak for 1-2 minutes on each side, till it is cooked to your preferred doneness. Grill the vegetables till they are tender and slightly charred, around 5-7 minutes.
TO ASSEMBLE
5
Spread a layer of mayonnaise generously on the toasted hoagie buns. Lay the cooked steak slices, followed by the grilled vegetables on the bottom halve of each bun. Top with a handful of sliced pickles. Cover with the top half of the bun.
6
Serve immediately while the sandwiches are still warm.
Health Info
Macros
80g
CARBS
65g
FAT
37g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
SOYBEANS
EGGS
WHEAT
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Frequently Asked Questions
What is Pepper Steak?
What type of steak is best for Pepper Steak?
How do I prepare the ingredients for Pepper Steak?
What cooking techniques should I use for Pepper Steak?
Can I make any substitutions to the recipe?
How can I adjust the consistency or texture of the sauce?
What are some common mistakes to avoid when making Pepper Steak?
How do I store any leftover Pepper Steak?