Place the ribeye steak in the freezer for 30 minutes to firm it up, making slicing easier. Remove and slice the meat into thin strips, about 2mm thick.

In a mixing bowl, combine soy sauce, gochujang, minced ginger, light brown sugar, rice wine, minced garlic, black pepper, grated apple, and toasted sesame oil. Stir until the sugar is dissolved. Add steak strips and marinate for 30 minutes.

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

In the same skillet, sauté red and yellow bell peppers for 2-3 minutes until tender.

Brush bread slices with melted salted butter. Layer sautéed peppers, cooked steak, sesame seeds, cheddar, red onion, jalapeños, and scallions on one slice, top with another slice.

Place assembled sandwiches in the skillet over low-medium heat. Cook for 2-3 minutes on each side until golden brown and cheese melts.

Mix mayonnaise with minced garlic. After removing sandwiches from the skillet, drizzle garlic mayo and sweet chili sauce inside.