The traditional “shrimp n grits” dish originated in Charleston and is an authentic local favorite. Serve with hot, fresh rice, biscuits, or grits.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ pound top round beef, thinly sliced
- ½ cup Kalbi-style steak marinade, or as needed
- 2 tablespoons oil, divided
- 2 cups chopped onions
- 1 cup diced jalapeno peppers
- ½ cup chopped kimchi
- 1 cup shredded American cheese
- ¼ cup mayonnaise
- 4 sandwich rolls, split and toasted
Instructions
- Mix beef and marinade together in a bowl; set aside to marinate.
- Heat 1 tablespoon oil in a skillet over medium-high heat; saute onions until lightly golden but still firm, 5 to 10 minutes.
- Heat 1 tablespoon oil in a separate skillet over medium-high heat; saute jalapeno peppers until very lightly golden, about 5 minutes. Mix jalapeno peppers into onions. Add kimchi and cook until heated through, 2 to 3 minutes. Remove skillet from heat.
- Heat a separate skillet over medium-high heat and cook steak, stirring constantly, until browned and cooked through, about 5 minutes.
- Return 3/4 cup kimchi mixture to skillet over medium heat; add 1/4 cup American cheese. Cover skillet and heat until cheese is melted, 2 to 3 minutes.
- Spread 1 tablespoon mayonnaise onto the bottom half of 1 roll and top with 1/4 of the beef. Layer kimchi-cheese mixture on top of beef and top with roll. Repeat with remaining ingredients to create 3 more sandwiches.
- Use any variety of cheese in place of the American cheese, if desired. Rib-eye can be used in place of the top round, if desired.
Nutrition Facts
| Calories | 824 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 6 g |
| Protein | 35 g |
| Saturated Fat | 11 g |
| Sodium | 1873 mg |
| Sugars | 18 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Very good combination of flavors.
good