Korean Cheesesteak
Chopped Mill Street. Local ribeye, white cheddar, kimchi, gochujang, caramelized onions, green onions, garlic aioli, on a toasted hoagie roll.
Ingredients:
- 6oz- Mill Street Local Choice Ribeye (diced) – SGC# 278109
- 1oz- White Cheddar Cheese (shredded or sliced) – SGC# 056283
- 3oz- kimchi – SGC# 199977
- 2oz- Ventura gochujang sauce – SGC# 145789
- 4oz- Sliced white onion – SGC# 193557
- 1oz- green onion (sliced) – SGC# 192014
- 1ea- Flower’s Hoagie Roll – SGC# 208165
- 1tsp- chopped garlic – SGC# 192922
- 2tbsp- Duke’s mayo – SGC# 123325
Directions:
- Cook the white onions over medium high heat with olive oil for about 6 minutes until caramelized and set aside.
- On a flap top cook the chopped Mill Street Local ribeye for about 4 minutes and season with salt & pepper. Next, add the kimchi, caramelized onion and green onion and cook for another 2 minutes. Then, add the white cheddar cheese and cook until melted.
- Next add the chopped garlic with the Duke’s mayo.
- Toast the Flower’s hoagie on the flat top for about 2 minutes. Next, spread the garlic mayo on the hoagie roll.
- Add the cooked chopped ribeye, kimchi, onions and cheese to the hoagie roll and top with gochujang sauce.
