Cheesesteaks are a go-to food item for me, like a burger or a taco. You have to love that thin meat, onions, and cheese chucked into a soft roll. Do try to get the right bread, as it makes a big difference. I know the classic cheesesteak uses Cheez Whiz. . . . But I can’t . . . I just can’t. I’ve also swapped in pork instead of beef here, just to keep it interesting.

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  • 2 cloves garlic, grated or minced

  • 1 tablespoon gochujang (Korean chile paste)

  • 1 tablespoon mirin

  • 1 tablespoon soy sauce

  • 1 teaspoon grated peeled fresh ginger

  • 1 teaspoon toasted sesame oil

  • 10 ounces/283 grams thinly sliced skinless pork belly

  • 2 (6-inch) soft Italian rolls, split

  • 2 tablespoons unsalted butter, at room temperature

  • 1 tablespoon vegetable oil

  • 1 small onion, thinly sliced

  • 4 button mushrooms, thinly sliced

  • 2 fresh Korean green chilies or jalapenos, seeded and thinly sliced on an angle

  • 4 ounces/113 grams sliced provolone cheese

  • For Serving

  • 1 scallion (spring onion), thinly sliced on an angle

  • Roasted sesame seeds

  • Gochugaru (Korean chile flakes)

  • Sliced pickled jalapenos, drained


  • 1.

    In a medium bowl, stir together the garlic, chili paste, mirin, soy sauce, ginger, and sesame oil. Add the pork and let marinate at room temperature for about 30 minutes or cover and refrigerate up to overnight.

  • 2.

    Preheat the oven to 200°F/93°C.

  • 3.

    Heat a large skillet over medium-high heat. Spread the cut sides of the rolls with the butter. Working in batches, if needed, toast the rolls cut-side down, gently pressing on them so the centers toast as well, until lightly golden, about 1 minute. Transfer the rolls to the oven to keep warm.

  • 4.

    Wipe out the skillet and return it to the stove. Add the vegetable oil and heat over medium-high heat. Add the pork and cook, stirring occasionally, until the meat is cooked through and golden and lightly charred in spots, about 5 minutes. Add the onion, mushrooms, and chilies and cook, stirring occasionally, until the onions and mushrooms have softened slightly, about 2 minutes. Divide the mixture into two mounds in the skillet and top each mound with half the cheese. Cover the skillet and cook just until the cheese melts, about 1 minute.

  • 5.

    Scoop each mound onto a roll, sprinkle with some scallions, sesame seeds, chili flakes, and pickled jalapeños.

  • 6.

    Serve immediately.

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