FOR THE CHEESE STEAK:
• 4 Turano French Rolls
• 2 pounds of shaved beef
• 4 garlic cloves
• 1 inch of ginger
• 1 tsp chile flakes
• 1 Tbsp. of brown sugar
• 3 Tbsp. of gochujang
• 4 Tbsp. of rice wine vinegar
• 6 Tbsps. Sesame oil
• 6 Tbsp. Soy sauce
• 1 medium onion, sliced
• 1 bell pepper, thinly sliced
• 2 carrots, thinly sliced
FOR THE SAUCE:
• ¼ cup gochujang
• ¼ cup sugar
• 3 Tbsp. strawberry jam
• 2 ½ Tbsp. soy sauce
• 1 ½ Tbsp. rice wine vinegar
• 1 Tbsp. honey
• 6 Tbsp. water
• 2 cloves garlic - minced
• ½ tsp ginger - grated
• ½ tsp salt

① Make a paste from the garlic and ginger using a food processor. Mix the garlic, ginger, pepper flakes, brown sugar, gochujang, rice wine vinegar, soy sauce, and sesame oil to make the bulgogi marinade. Add the shaved beef and let it marinate for 30 minutes to an hour.
② Add the beef with all the marinade to a hot pan and simmer until fully cooked and drain the sauce.
③ In a separate pan with butter or oil, brown the veggies on medium heat (about 15-20 minutes).
④ Place the cheese in a layer on your bread. Add the meat and veggies to your desired ratio. Let it sit 2 minutes before eating so that the oil soaks into the bread and the cheese melts
⑤ For the dipping sauce, add all the ingredients to a sauce pan and set it over medium-high heat. Stir the sauce occasionally and wait for it to come to a rolling boil with lots of bubbling. The sugar content in this sauce allows it to easily burn so keep an eye on it. This should take about 2 minutes.
⑥ Once the sauce comes to a boil, test that it is properly reduced and thickened up. Drizzle a small amount onto a plate and let it cool. If it's too thin, let it boil more. If it's too thick, add a teaspoon more water at a time and turn off the heat. Once cooled taste the sauce and adjust for seasoning if needed. Makes slightly over 1 cup of sauce for dipping.