Step 1: Prepare the Steak - Place the ribeye steak in the freezer for about 30 minutes to help in achieving thin slices. Slice the steak into thin strips, about 2mm thick.

Step 2: Marinate the Steak - In a bowl, combine soy sauce, gochujang paste, minced ginger, brown sugar, rice wine, minced garlic, black pepper, grated apple, and sesame oil. Whisk until well blended and add the sliced ribeye.

Step 3: Cook the Steak - Heat a large skillet over high heat with cooking oil. Cook the marinated steak strips for 4-5 minutes until caramelized.

Step 4: Sauté the Peppers - In the same skillet, add more oil if needed and sauté sliced bell peppers for 2-3 minutes.

Step 5: Assemble the Sandwiches - Butter one side of each bread slice, layer sautéed peppers, cooked steak, cheese, onion, jalapenos, and scallions on the bread, topped with another slice.

Step 6: Toast the Sandwiches - Cook the sandwiches in the skillet over low-medium heat for 2-3 minutes on each side until golden-brown.

Step 7: Prepare the Sauce - Mix mayonnaise and minced garlic in a small bowl, adding sweet chili sauce if desired.

Step 8: Serve and Enjoy - Slice sandwiches in half, drizzle garlic mayo on top, and serve hot.