To start, place the ribeye steak in the freezer for about 30 minutes until it firms up; this helps in slicing it thinly.

Once chilled, thinly slice the steak against the grain to achieve tender bites, ensuring each slice is roughly 1/4 inch thick.

In a medium-sized bowl, combine soy sauce, gochujang paste, minced ginger, brown sugar, rice wine, minced garlic, black pepper, grated apple, and sesame oil.

Add the sliced steak, ensuring it's fully coated in the marinade. Cover the bowl and let it rest for at least 30 minutes.

Heat a large skillet over medium-high heat and add a splash of oil. Add the marinated steak and cook for 4–5 minutes, stirring frequently.

In the same skillet, add diced red and yellow bell peppers and sauté for 2–3 minutes until they soften.

Take thick bread slices and brush one side with salted butter. Layer sautéed peppers, sliced steak, sesame seeds, cheddar cheese, red onion, and jalapenos.

Top with scallions and place another slice of bread on top, buttered side out.

Heat the skillet or sandwich press over low-medium heat. Grill the sandwiches for 2–3 minutes on each side until golden and crispy.

In a small bowl, mix mayonnaise with minced garlic to create garlic mayo. Drizzle it along with sweet chili sauce in each sandwich before serving.