Asian sandwiches and I are best friends. Ever since I saw the Nom Nom Truck on Food Network, any meat soaked in Asian spices, topped with veggies and slathered in sauce beckons to me. I’ve made delicious Beef Bahn Mi and Chicken Bahn Mi Sandwiches too. Oh I’m not holding out on those-they were just so good I forgot to get a photo! I promise I’ll make them again and share with you all.
What I love about these Korean BBQ Beef Sandwiches is they are very similar to a Philly Cheesesteak, yet Asian. Oh yes-can we get any better?
First off I sautéed the veggies in some peanut oil.
Then I toasted 4 baquettes.
I reheated my Korean BBQ Beef on the stovetop. Then I slathered the baguettes in some garlic aioli and topped them with the beef, a heaping pile of shredded provolone and the sautéed veggies.
I served them up with some Gluten Free Baked Eggplant Fries with Korean Dipping Sauce and ENJOYED.
Okay, where’s yours?
No really, get closer. Virtual bite?
Peppers and Carrots
1 bell pepper, sliced
1 carrot, sliced lengthwise
1/2 large onion, sliced
1 Tb peanut oil
4 baguette style rolls
4 oz provolone cheese, shredded
4 Tb mayonnaise with olive oil
1 clove garlic, pressed
2 cups leftover cooked Korean BBQ Beef from Slender Kitchen (recipe follows)
2 pounds beef roast, trimmed of fat
1/2 cup brown sugar
1/3 cup soy sauce
10 cloves of intact garlic
1/2 red onion, diced
2 jalapenos, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
2 tbsp sesame seeds
Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl.
Add the beef and garlic to the crock pot and cover with the sauce.
Cook for 8-10 hours on low. When it has 30 minutes left to cook and the beef can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up.
Finish shredding the beef and serve.
Korean BBQ Beef Sandwiches
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Number of servings: 4
Weight Watchers PointsPlus®: 9
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 2 cups cooked Korean BBQ Beef
- 1 bell pepper, sliced
- 1 carrot, sliced lengthwise
- 1/2 large onion, sliced
- 1 Tb peanut oil
- 4 baguette style rolls
- 4 oz provolone cheese, shredded
- 4 Tb mayonnaise with olive oil
- 1 clove garlic, pressed
For the Sandwiches
For the Garlic Aioli
- In a large skillet set over medium heat, add the peanut oil.
- When the oil is hot (sizzles when an onion is thrown on it) add the vegetables. Add salt and pepper to taste, if you'd like.
- Sautee the vegetables until crisp tender, about 6 minutes.
- Meanwhile, reheat the Korean BBQ Beef in a medium saucepan on the stove, over medium low heat.
- Toast the baguettes on a griddle or toaster oven.
- Spread with the mayonnaise mixed with the pressed garlic.
- Top with the cooked meat, the shredded cheese and finally the sautéed vegetables.
- Serve with Eggplant Fries.
Don’t forget to add your Eggplant Fries
If you have any finicky sharks in the house, serve their Korean BBQ Beef Sandwich without the carrot and peppers. But be sure to add the Eggplant Fries so they get some veggies.