Korea Meets Philly in This Bulgogi Cheesesteak

We've said it before, and we'll say it again: cheesesteaks are overrated. (sorry, Philly).

It's not that thinly sliced beef thrown on top of mediocre bread doused in processed cheese sauce is inherently bad. The foundation of the sandwich is a good start. It's just that even with onions or peppers, this sandwich is begging for more.

And what it's begging for is a little Korean flavor. Just marinate some flank steak or tenderloin in a mix of soy sauce, fresh ginger, sesame oil, brown sugar; throw it on a charcoal grill; then toss it on hero roll with provolone (sorry, whiz enthusiasts) and some scallions.

RECIPE: Bulgogi Cheesesteak

Like any great partnership, this marriage between two classics—bulgogi and a cheesesteak—is greater than the sum of its parts.