Whoa! I just created the mother of all toasties! This Korean Steak Sandwich might just be the best butty you’ve ever eaten!Side photo of Korean Steak Sandwich with Jalapenos and Garlic Mayo on a boardThis post was created in collaboration with Breville – using their 3 Slice DuraCeramic Sandwich Press.

It’s British Sandwich week! And what could be better that a toasted sandwich, stuffed with spicy Korean steak, jalapenos, peppers, melty cheese and garlic mayo?

Nothing. Nothing is the answer.

I know I posted about veggie week previously, but that starts on Monday, so I’m getting a quick meat fix before upping those veggie meals. Kind of like the Dairy Milk fix I have to do before going on a health kick….

Close up of Korean Steak Sandwich

Breville sent me their sandwich press to try, and it’s brilliant! Our previous sandwich press was one of those ones that you lock into place, creating a sealed toastie.
With the Breville press, you can see whats’s going on whilst it’s toasting. It’s got three height settings, so big fat sandwiches can be toasted just as easily as your simplest toasted cheese.

So of course I went for the big fat sandwich.

Korean Steak Sandwich with a toasty machine in the background

The steak is marinated in a bulgogi-style dressing which consists of gochuchang (a sweet and spicy Korean paste – if you haven’t tried it, give it a go, it’s amazing!), soy sauce, garlic, a little sugar and grated apple for sweetness, plus a few other goodies.

The strips of steak are fried until just starting to caramelise, before being piled onto bread with peppers, onions, jalapenos and cheese.

Buttering the outside of the bread ensures you get a lovely golden, crisp crust when it’s toasted in the sandwich press.

Serve it with garlic mayo and sweet chilli sauce for a truly epic sarnie!

If like me, you love Korean flavours why not try my Korean Beef Bulgogi Bowl, Korean Style Lamb Cutlets,, Korean Crispy Chicken or my Bao Buns.

The Korean Steak Sandwich with Jalapenos and Garlic Mayo Recipe:

5 from 14 votes

Korean Steak Sandwich with Jalapenos and Garlic Mayo

This Korean Steak Sandwich with Jalapenos and Garlic Mayo is roll-your-eyes-in-your-head amazing! Marinated rib eye steak and a kick of chilli heat!
Prep Time: 1 hour 15 minutes
Cook Time: 5 minutes
Total Time: 1 hour 20 minutes
Servings: 4 Servings of half a large toasted sandwich (they're big sandwiches!)
Course: Lunch
Cuisine: Asian


  • 2 medium ribeye steaks
  • 2 tbsp soy sauce
  • 2 tbsp gochujang paste
  • 1 thumb-sized piece of ginger peeled and minced
  • 2 tbsp light brown sugar
  • 2 tbsp rice wine
  • 3 garlic cloves peeled and minced
  • ½ tsp black pepper
  • 1 grated sweet apple no need to peel
  • 1 tbsp toasted sesame oil
  • 1 tbsp vegetable oil
  • ½ red bell pepper de-seeded and sliced
  • ½ yellow bell pepper de-seeded and sliced
  • 4 thick slices of bread from a large loaf I used tiger bread
  • 2 tbsp salted butter melted
  • ¼ tsp sesame seeds
  • 75 g (2/3 cup) mature cheddar cheese grated
  • ½ small red onion peeled and sliced
  • 2 small jalapenos sliced
  • 3 spring onions scallions, sliced into thin strips
  • 3 tbsp mayonnaise
  • 2 tsp sweet chilli sauce
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  • Place the steaks in the freezer for 30 minutes to firm up (this will make it easier to slice thinly).
    2 medium ribeye steaks
  • After 30 minutes, remove from the freezer and carefully slice into thin (2mm) strips. Place in bowl and add the soy sauce, gochujang, ginger, sugar, rice wine, 2 of the minced garlic cloves, black pepper, grated apple and sesame oil. Mix together, cover and allow to marinate for 30 minutes (place in the fridge if marinating for longer than that).
    2 tbsp soy sauce, 2 tbsp gochujang paste, 1 thumb-sized piece of ginger, 2 tbsp light brown sugar, 2 tbsp rice wine, 3 garlic cloves, ½ tsp black pepper, 1 grated sweet apple, 1 tbsp toasted sesame oil
  • Once the steak has finished marinating, heat the vegetable oil on a high heat in a large frying pan. Add the steak, and fry for 4-5 minutes, turning occasionally until cooked and just starting to caramelise (if you find that a lot of liquid is released during frying, carefully drain it off and continue to fry the steak).
    1 tbsp vegetable oil
  • Remove the steak from the pan and place on a plate to rest for 2-3 minutes.
  • Add the sliced peppers to the pan and cook for 2-3 minutes until slightly softened. Remove from the pan.
    1/2 red bell pepper, 1/2 yellow bell pepper
  • Preheat the sandwich press on a high heat.
  • Take the four slices of bread and brush the melted butter onto one side of each piece.
    4 thick slices of bread from a large loaf, 2 tbsp salted butter
  • Place two of the pieces of bread, butter-side-down onto a chopping board or plate. Top with the cooked peppers, steak slices, sesame seeds and grated cheese. Sprinkle on the red onion, jalapenos and spring onions, then top with the other two bread slices. Make sure the butter-side is facing out.
    1/4 tsp sesame seeds, 75 g (2/3 cup) mature cheddar cheese, 1/2 small red onion, 2 small jalapenos, 3 spring onions
  • Place both of the sandwiches on the sandwich press and pull the lid down. Cook for 3-4 minutes, checking occasionally, until the bread is golden brown and the cheese has melted.
  • Remove from the sandwich press.
  • Mix together the mayonnaise and remaining minced garlic. Open the tops of the toasted sandwiches and drizzle on the garlic mayo and the sweet chilli sauce. Replace the tops of the toasted sandwiches, and serve immediately.
    3 tbsp mayonnaise, 2 tsp sweet chilli sauce


These sandwiches are big and filling, so we've worked the nutritional information out based on half a sandwich. For a whole sandwich, you'd need to double this info (1338 calories eeek!)


Calories: 669kcal | Carbohydrates: 36g | Protein: 32g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 108mg | Sodium: 972mg | Potassium: 610mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1075IU | Vitamin C: 63.2mg | Calcium: 203mg | Iron: 3.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Danielle says:

    Hi, when making this is it rice wine vinegar that can be used or do you actually have to find rice wine (alcoholic) ?

  2. Tina K. says:

    5 stars
    I made these sandwiches the other day and they were ABSOLUTELY DELISH😋. This recipe will definitely be added to my recipe files under Delicious Sandwich Recipes. The sauce is yummy, everything was yummy. Dang just thinking about how good these sandwiches were is making me want another one. Thank you for sharing your recipe, it was a home run in my house🥰

  3. Jerry T says:

    5 stars
    Made this tonight. I love sandwiches. Vietnamese banh mi … New Orleans Po Boy … blt, you name it. This might be the best sandwich I’ve ever eaten! Incredible. My husband and I are still talking about it 4 hours later. Making for guests on Friday. ❤️❤️

  4. Claire says:

    5 stars
    Omg this is divine. Steak melted in your mouth. Just delicious.

  5. Kathy says:

    5 stars
    I made this today and it was a hit within my family. We definitely will be making this again! Thanks for sharing your recipes:)

  6. Tracy says:

    5 stars
    Absolutely delicious…amazing flavors…it has become a regular in our menu rotation…thank you!

  7. Amy says:

    5 stars
    Very good!!!

  8. Pepe says:

    5 stars

    1. Heidi says:

      5 stars
      Fantastic! We like ours with pickles onions!

  9. Kellie says:

    5 stars
    Wow!! I made this for my boyfriend and I last night and we were in heaven. I will be using this marinade on EVERYTHING!

    1. Angie says:

      I don’t really have the time to make the sweet chilling sauce is there a brand your recommend to buy!? Or can I make the recepit with out it!?

  10. Dianne says:

    5 stars
    Wow this was delicious! I made it into a bowl instead of a sandwich and skipped the Mayo sauce to make it a little healthier. Try it, you won’t be disappointed.