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RecipesShaved Ribeye Steak

Korean-Style Cheesesteak Burrito

Korean-Style Cheesesteak Burrito

Where Philly meets Seoul, this Korean-Style Cheesesteak Burrito is stacked with bold, craveable flavor. Heritage Shaved Ribeye marinated in a punchy mix of garlic, ginger, gochujang heat, and savory-sweet soy, then seared hot with peppers, onions, and carrots. Melted American cheese pulls it all together before it’s wrapped, toasted, and sealed into a golden, flavor-packed burrito. It’s smoky, spicy, cheesy—no holding back.

Ingredients

Heritage Premium Ribeye Shaved Steak
  • 2 12oz. packages of Heritage Shaved Ribeye Steak
  • 4 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon red chili flakes
  • 1 tablespoon brown sugar
  • 3 tablespoons gochujang, or sriracha
  • 1/4 cup rice wine vinegar
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup sesame oil
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 1 cup matchstick carrots
  • 1 green bell pepper, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices white American cheese
  • 4, 8-inch burrito wraps, for serving

Prep time: 15 minutes
Cook time: 12 minutes
Ready in: 27 minutes
Serves: 4

Directions

  1. Combine garlic, ginger, chili flakes, sugar, gochujang, vinegar, soy sauce and sesame oil in a small bowl until smooth. Add steak, and toss to coat. Cover and refrigerate for at least 1 hour.
  2. Heat oil in a large skillet over medium heat. Add onion, carrot and pepper, and season with salt and pepper. Cook, stirring occasionally, until tender, about 4-5 minutes. Push to one side of the skillet.
  3. Add marinated shaved steak to the skillet and cook, pulling apart with a wooden spoon or spatula, until golden-brown and thoroughly cooked, about 3-4 minutes. Top with cheese, and remove from heat.
  4. Pile cheesesteak mixture evenly onto burrito wraps, roll tightly and return to skillet, seam-side-down, to toast and seal, about 2-3 minutes per side. Remove from heat, slice and serve.