This Korean Chicken Cheesesteak is perfect for a quick and satisfying dinner or game-day snack. A fusion of Korean and American flavors, this mouthwatering dish is unlike any you’ve ever had.
When I went to Atlanta, I went to Fred’s Meats and Bread and I had one of the best cheesesteaks of my life. With gochujang, American cheese, candied jalapenos, green onion, and garlic aioli, this Korean-inspired twist on a classic cheesesteak was so spicy, my eyes actually watered after one bite!
Now, don’t get me wrong, there’s nothing wrong with a good Chicken Cheesesteak, but this cultural fusion dish is exactly the kind of thing that makes my heart extra happy.
The key ingredient of this Korean Chicken Cheesesteak was the candied jalapeños, which added a level of heat that honestly almost made my tongue fall off!
However, as much as we love spice around here, the sauce was also to die for. Fred’s used a mix of gochujang – a savory, sweet, and spicy Korean chili paste – and mayo to create this beautiful sauce. Between the juicy chicken, spicy peppers, and creamy sauce, this sandwich was, and still is, the best chicken cheesesteak I’ve ever had.
How to Make the Best Korean Chicken Cheesesteak
Of course, when I went to recreate this recipe, I wanted to adapt it to make it my own. Instead of candied jalapeños, I added chili (Serrano or Thai chilies will do the trick, but Habanero works too if you like spicy food!). However, you can also go ahead and use fresh jalapeño peppers as well.
I also decided to add a little honey to the creamy gochujang mayo to add more depth to it. The balance of spicy and sweet really complement each other well and it completely changes the sauce in the best way.
You can pair this Korean Chicken Cheesesteak with my Rosemary Parm Fries. I highly recommend making extra gochujang sauce to dip those fries in, because trust me, it’s out of this world.
Koreans also traditionally pair their dishes with vegetable side dishes, also known as banchan. You can add a side of kimchi, seasoned bean sprouts, braised potatoes, and/or yellow pickled radish (among others) for a touch of added authenticity to this fusion recipe.
Another thing that really changes the game on this recipe is the bread. The original cheesesteak bread was melt-in-your-mouth goodness; crispy on the outside with sesame seeds but soft on the inside. While it is definitely hard to find this exact kind of bread, you can use a sub or Italian rolls and mimic the cook on the bread to get that crispness – and I promise, you won’t even notice the difference.
Of course, you can also always switch out the chicken for tofu or a plant-based chicken if you are vegetarian or vegan.
In a cast iron skillet, heat oil on medium heat. Add the onions cook for 4 mins.
Next add the ground chicken. Add all the seasonings and paste, break up the chicken and give everything a good mix.
Add the sliced serranos and divide the chicken mixture into 4 separate piles in the pan (preferably in a shape resembling the bread you are using.) Cover each pile with cheese, and let the cheese melt over the tops of the piles.
To make the spicy mayo, mix all the ingredients under “spicy mayo” and mix until well combined.
Cut the sub rolls in half and place in the boiler for toast. Once the subs are toasty, spread a good layer of spicy mayo and scoop one of the piles into a warm roll. Repeat with remaining rolls. Serve hot and enjoy
Prep Time:10
Cook Time:20
Category:Dinner
Cuisine:Korean
Keywords: korean chicken cheesesteak, sandwiches, lunch, chicken, easy dinner
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
