Begin by placing the ribeye steak in the freezer for 30 minutes, allowing it to firm up slightly.

Slice the steak into thin strips, around 2mm in thickness.

In a bowl, whisk together soy sauce, gochujang paste, minced ginger, light brown sugar, rice wine, minced garlic, black pepper, grated apple, and toasted sesame oil.

Add the sliced steak strips and coat them thoroughly in the marinade. Allow to marinate at room temperature for 30 minutes.

Heat a skillet over high heat and add oil. Once shimmering, add the marinated steak strips and cook for about 4-5 minutes until caramelized.

Remove the steak from the skillet and let it rest.

In the same skillet, sauté the bell peppers for 2-3 minutes until they are slightly tender.

Butter the outside of each slice of bread and layer the cooked steak and sautéed peppers, followed by the cheese, onion, jalapenos, and spring onions.

Grill the assembled sandwiches in the skillet or sandwich press for 2-3 minutes on each side until golden brown and the cheese melts.

Mix mayonnaise and minced garlic for the creamy garlic mayo and drizzle sweet chili sauce into the sandwiches before serving.