Seoully Cheesesteak
Serves 1
Directions
- 1Add oil and butter to a cast iron pan over medium-high heat.
- 2Add oil and butter to a cast iron pan over medium-high heat.
- 3Add oil and butter to a cast iron pan over medium-high heat.
- 4Add the thinly sliced ribeye or chuck to the pan in a single layer, ensuring not to overcrowd it, and let it caramelize on the bottom.
- 5Add the thinly sliced ribeye or chuck to the pan in a single layer, ensuring not to overcrowd it, and let it caramelize on the bottom.
- 6Add the thinly sliced ribeye or chuck to the pan in a single layer, ensuring not to overcrowd it, and let it caramelize on the bottom.
- 7Using a mandoline, thinly slice the onion.
- 8Using a mandoline, thinly slice the onion.
- 9Using a mandoline, thinly slice the onion.
- 10Add the sliced onion on top of the meat.
- 11Add the sliced onion on top of the meat.
- 12Add the sliced onion on top of the meat.
- 13Thinly slice the leek top.
- 14Thinly slice the leek top.
- 15Thinly slice the leek top.
- 16Add the sliced leek on top of the onion and meat.
- 17Add the sliced leek on top of the onion and meat.
- 18Add the sliced leek on top of the onion and meat.
- 19Sprinkle brown sugar over the meat, onions, and leeks.
- 20Sprinkle brown sugar over the meat, onions, and leeks.
- 21Sprinkle brown sugar over the meat, onions, and leeks.
- 22Flip everything together in the pan.
- 23Flip everything together in the pan.
- 24Flip everything together in the pan.
- 25Deglaze with soy sauce and cook until the liquid evaporates.
- 26Deglaze with soy sauce and cook until the liquid evaporates.
- 27Deglaze with soy sauce and cook until the liquid evaporates.
- 28Place slices of American cheese on top of the cooked meat and vegetables.
- 29Place slices of American cheese on top of the cooked meat and vegetables.
- 30Place slices of American cheese on top of the cooked meat and vegetables.
- 31Cover the pan with a lid and let the cheese melt for three minutes.
- 32Cover the pan with a lid and let the cheese melt for three minutes.
- 33Cover the pan with a lid and let the cheese melt for three minutes.
- 34Cut the hard roll in half lengthwise.
- 35Cut the hard roll in half lengthwise.
- 36Cut the hard roll in half lengthwise.
- 37Place the halved hard roll directly onto the melted cheese.
- 38Place the halved hard roll directly onto the melted cheese.
- 39Place the halved hard roll directly onto the melted cheese.
- 40Scoop the meat and cheese mixture into the roll using a spatula.
- 41Scoop the meat and cheese mixture into the roll using a spatula.
- 42Scoop the meat and cheese mixture into the roll using a spatula.
- 43Sprinkle sesame seeds on top of the filling.
- 44Sprinkle sesame seeds on top of the filling.
- 45Sprinkle sesame seeds on top of the filling.
- 46Add extra cheese if desired.
- 47Add extra cheese if desired.
- 48Add extra cheese if desired.
- 49Wrap the sandwich tightly in aluminum foil.
- 50Wrap the sandwich tightly in aluminum foil.
- 51Wrap the sandwich tightly in aluminum foil.
- 52Place the wrapped sandwich in the oven to keep it warm and allow the juices to settle.
- 53Place the wrapped sandwich in the oven to keep it warm and allow the juices to settle.
- 54Place the wrapped sandwich in the oven to keep it warm and allow the juices to settle.
- 55Cut the wrapped sandwich in half.
- 56Cut the wrapped sandwich in half.
- 57Cut the wrapped sandwich in half.
Ingredients
- 400 g thinly sliced ribeye or chuck
- 400 g thinly sliced ribeye or chuck
- 400 g thinly sliced ribeye or chuck
- 1 whole onion
- 1 whole onion
- 1 whole onion
- 1 leek top
- 1 leek top
- 1 leek top
- 2 tbsp brown sugar
- 2 tbsp brown sugar
- 2 tbsp brown sugar
- 2.5 tbsp soy sauce
- 2.5 tbsp soy sauce
- 2.5 tbsp soy sauce
- 10 slices American cheese
- 10 slices American cheese
- 10 slices American cheese
- 1 hard roll
- 1 hard roll
- 1 hard roll
- 1 tbsp neutral oil
- 1 tbsp neutral oil
- 1 tbsp neutral oil
- 2 tbsp butter
- 2 tbsp butter
- 2 tbsp butter
- sesame seeds
- sesame seeds
- sesame seeds
Equipment
mandolineknifechopping boardpastry scrapercast iron panspatulaoven