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Korean steak and colby grilled cheese


This grilled cheese inspiration has it all: Korean bulgogi-inspired steak in an umami marinade, melted Colby cheese with wonderful visual appeal, and spicy kimchi for a complex kick, held together by crunchy sourdough bread. Let marinate overnight the thinly sliced steak in a mixture of soy sauce, sugar, chopped green onions, minced garlic, sesame seeds, sesame oil, and ground black pepper. The smooth, satisfying texture of Colby cheese and its slightly sweet flavour profile create incredible harmony with this sandwich’s salt and spice, while acting as an insulator that keeps the sourdough crisp and the meat juices together.

Chef Scott Brown

Bulgogi for breakfast? Yes, please! Add a fried or scrambled egg to make this into an elevated “steak and egg” breakfast sandwich. For a less spicy alternative with the same must-have acidity, replace the kimchi with pickled Korean-style vegetables. For an undeniable punch of flavour use Bleubry cheese instead. Its creaminess and blue cheese notes will give this recipe a savoury twist!


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