Bulgogi Marinated Cheesesteak
Chef Andrew Bachelier
The menu at Campfire focuses on casual food made with market-driven ingredients. In sync with the restaurant’s name, Chef Andrew Bachelier uses live fire to cook many of the dishes. This beef in this recipe is seared a la plancha, but can easily be cooked in a grill pan as well. Fusing Korean flavors with local cheese in an iconic American sandwich makes for a craveable combination.
6 bunches green onions
3 bunches cilantro
1 cup peeled and roughly chopped ginger
1 cup garlic cloves
6 Fresno chilies, stems and seeds removed
1 qt. reduced chicken stock
1½ cups sugar
1½ cups fish sauce
1 1/3 cups tamari sauce
1 cup red wine vinegar
1 cup apple cider vinegar
1 cup water
1 cup mirin
3 tbsp. Sriracha
2 tbsp. sambal
9 lb. boneless beef, teres major cut
3 qt. sliced fresh mushrooms
3 lb. Oaxaca cheese, shredded or crumbled
24 baguette sections or rolls (about 6 in. long)
6 cups sliced pickled peppers
- For marinade: Roughly chop green onions, cilantro, ginger, garlic and both kinds of chilies in food processor. Scrape mixture into large plastic container. Add stock, sugar, fish sauce, tamari, both vinegars, water, mirin, Sriracha and sambal; stir well to combine. Set aside.
- Cut beef into 1-inch cubes. Add to marinade; cover and refrigerate overnight.
- For each serving, split baguette and butter both halves. Grill or toast until lightly browned; set aside.
- Melt butter in medium skillet. Saute ½ cup mushrooms until lightly browned; set aside.
- Remove 6 ounces beef from marinade and pat dry with paper towels. Sear beef a la plancha or in a well heated, lightly oiled cast iron skillet. Place 2 ounces cheese over steak cubes; cover and let melt.
- Lift beef and cheese from pan and place on toasted baguette. Top with sautéed mushrooms and ¼ cup pickled peppers.
Photo courtesy of California Milk Advisory Board