Korean Barbecue Steak Sandwich

As a chef, I’m constantly looking for new recipes or for new ways to improve on old recipes. It’s not even something I always do consciously. I’ll be in a restaurant eating a meal and with each bite I’m automatically thinking of ways I could add flavours, or maybe spin the whole dish into something completely off the wall.


So now I’m intrigued. My mind is racing a mile a minute and I’m thinking to myself that there’s something familiar about this entire thing. Then it hits me – “PHILLY CHEESE STEAK!”

By the time I got home, I already had it planned out in my head. I wanted the taste and texture of Korean style beef, but in sandwich form and with my own twist, of course. Before anything, the medium was most important. What kind of bread would this beef sit best on? (quote)

I settled on pizza bread for its thickness, complimentary taste, and the fact it would be able to hold everything together. Pizza bread is packaged as a loaf, so I cut it into about four sections, then cut each section down the middle to make four equal sandwiches.


So I have the bread, I have the Korean style BBQ beef, now I need to get the toppings right to make it all come together. Here’s where being from such an amazing, multicultural city like Toronto pays off. I choose chipotle mayo for the dressing, pair that with swiss cheese, and then use Alatufo mango as a pickling agent. The combination of flavours is literally like the combination of cultures I see everyday travelling around the city.

Throw the pizza bread on the flat grill for a quick minute before assembling the sandwich, and be ready for a subtle burst of flavours. What’s most incredible about this is how simple it is to prepare. It’s a perfect sandwich for a weekend lunch at the condo with some friends. Everyone can enjoy with a glass of your choice of white wine, preferably something light.


  • 1 cup Korean Kalbi seasoning
  • 6 ounce thin sliced Rib eye
  • 1 Focaccia Loaf
  • 1 Teaspoon chipotle mayo
  • 1/4 slivers of mango
  • 2 slices of Swiss Cheese
  • 1 Microgreens


Preparation Time: 10 minutes
Cooking Time: 5 minutes
Yield: Serves 4 people

  1. In a Large mixing bowl combine beef with Kalbi seasoning and mix until fully coated. Place in fridge for 1hr to marinate (24hrs is ideal).
  2. Heat non stick skillet to medium high heat. Pour in 1 teaspoon of coconut oil and sear half the portion of beef until cooked and begin to caramelize and repeat the same step for remaining.
  3. Prep bread by slicing and toasting in skillet. Dress with Provolone, beef, thin sliced mango, chipotle mayo and micro greens.

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