- In a medium bowl, whisk together all marinade ingredients. Transfer to a zipper seal bag and add beef, carrots, onions and scallion batons. Massage the meat and marinade and allow to marinate for 2 hours or overnight in the refrigerator.
- Butter the hoagie rolls and toast to your liking.
- Heat oil in a large nonstick skillet set over medium-high heat. Working in batches, add steak to skillet in a single layer and cook, flipping once, until it’s browned and cooked through, about 2 to 3 minutes per side, place all meat back into the skillet and add cheese; cook until melted.
- Place equal amounts of bulgogi meat and cheese into toasted rolls and garnish with reserved chopped scallions.
Recipe created in partnership with Chef Diego Ng.
