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    • Korean grilled sandwich with beef and cheese

    Preparation :1h30min Cooking :20 min
    Difficulty :easy
    Servings :4

    A sandwich that will make others jealous! Beef, cheese, Korean apple marinade … It’s hot, it’s juicing everywhere and we’re licking our fingers after!

    Ingredients for the marinade

    • 750 g boneless beef ribeye steaks
    • 1 red gala apple, diced
    • 3 garlic cloves, finely chopped
    • 1/4 cup white wine
    • 2 tablespoons brown sugar
    • 2 tablespoons grilled sesame oil
    • 2 tablespoons hoisin sauce
    • 2 tablespoons soy sauce
    • 1 tablespoon vegetable oil
    • 1 tablespoon fish sauce
    • 1 tablespoon grated fresh ginger
    • Ground pepper

    Ingredients for the rest

    • Olive oil
    • 1/2 yellow onion, thinly sliced
    • 1/2 red bell pepper, finely sliced
    • 1/2 yellow bell pepper, finely sliced
    • 8 large slices of a country bread, buttered
    • 3 cups grated Gouda cheese

    Preparation

    • Place the meat in the freezer for about 45 minutes then cut in very thin slices, about 2 mm thick. Place in a large, airtight dish and set aside.
    • Add the rest of the ingredients for the marinade in a food processor and pepper to taste. Puree.
    • Pour over the meat, mix well and reserve in the fridge for 1 hour.
    • In a large skillet over medium heat, add a drizzle of olive oil followed by onion and bell peppers. Season with salt and pepper and cook for 3 minutes, stirring.
    • Add the meat, increase to high heat and mix. Cook, stirring for 5 to 7 minutes, or until meat is cooked. Remove the meat and drain off the juice.
    • On the 4 bottom bread slices, spread half of the cheese followed by the meat. Add the rest of the cheese and place the top bread slices.
    • In a large skillet over medium-low heat, place the sandwich and cook for 4 to 5 minutes per side, pressing, until the cheese is melted and the bread is golden brown. Cut and serve immediately!
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    Our wine stewards suggest

    +- 15$ TSANTALI RAPSANI

    With a kick-ass sandwich, you need a kick-ass wine. This Greek red is rustic but robust and with a stunning complexity.

    GASPÉSIENNE, PIT CARIBOU, 6.2%

    With chocolate, coffee and caramel flavours, this porter will enhance the taste of grilled meat, the cheese and the sweet notes of the marinade. Its light body makes it an easy beer to drink, without stealing the spotlight from this amazing sandwich.

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    fermer la fiche

    Korean grilled sandwich with beef and cheese

    • Preparation : 1h30min
    • Cooking : 20 min
    • Servings : 4

    Ingredients for the marinade

    • 750 g boneless beef ribeye steaks
    • 1 red gala apple, diced
    • 3 garlic cloves, finely chopped
    • 1/4 cup white wine
    • 2 tablespoons brown sugar
    • 2 tablespoons grilled sesame oil
    • 2 tablespoons hoisin sauce
    • 2 tablespoons soy sauce
    • 1 tablespoon vegetable oil
    • 1 tablespoon fish sauce
    • 1 tablespoon grated fresh ginger
    • Ground pepper

    Ingredients for the rest

    • Olive oil
    • 1/2 yellow onion, thinly sliced
    • 1/2 red bell pepper, finely sliced
    • 1/2 yellow bell pepper, finely sliced
    • 8 large slices of a country bread, buttered
    • 3 cups grated Gouda cheese

    Preparation

    • Place the meat in the freezer for about 45 minutes then cut in very thin slices, about 2 mm thick. Place in a large, airtight dish and set aside.
    • Add the rest of the ingredients for the marinade in a food processor and pepper to taste. Puree.
    • Pour over the meat, mix well and reserve in the fridge for 1 hour.
    • In a large skillet over medium heat, add a drizzle of olive oil followed by onion and bell peppers. Season with salt and pepper and cook for 3 minutes, stirring.
    • Add the meat, increase to high heat and mix. Cook, stirring for 5 to 7 minutes, or until meat is cooked. Remove the meat and drain off the juice.
    • On the 4 bottom bread slices, spread half of the cheese followed by the meat. Add the rest of the cheese and place the top bread slices.
    • In a large skillet over medium-low heat, place the sandwich and cook for 4 to 5 minutes per side, pressing, until the cheese is melted and the bread is golden brown. Cut and serve immediately!

    Innkeeper, drinks!

    +- 15$ TSANTALI RAPSANI

    With a kick-ass sandwich, you need a kick-ass wine. This Greek red is rustic but robust and with a stunning complexity.

    GASPÉSIENNE, PIT CARIBOU, 6.2%

    With chocolate, coffee and caramel flavours, this porter will enhance the taste of grilled meat, the cheese and the sweet notes of the marinade. Its light body makes it an easy beer to drink, without stealing the spotlight from this amazing sandwich.

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