Start by freezing the ribeye steak for about 30 minutes. Slice thinly into strips (about 2mm thick).

In a mixing bowl, whisk together soy sauce, gochujang, minced ginger, light brown sugar, rice wine, minced garlic, black pepper, grated apple, and sesame oil. Marinate steak for 30 minutes.

Heat oil in a skillet over high heat. Add marinated steak and cook for 4-5 minutes until caramelized. Drain excess liquid.

Sauté bell peppers in the same skillet for 2-3 minutes until softened.

Butter one side of each bread slice. On unbuttered sides, layer sautéed peppers, cooked steak, sesame seeds, cheese, red onion, jalapenos, and scallions. Top with another slice of bread (buttered side out).

Grill the sandwich over low to medium heat for 2-3 minutes on each side until golden brown and cheese is melted.

Mix mayonnaise with minced garlic for garlic mayo. Drizzle over sandwich before serving, with sweet chili sauce if desired.