Start by freezing the ribeye steak for about 30 minutes to firm it up, making it easier to slice.

Once firm, remove the steak and use a sharp knife to cut it into thin 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 toasted sesame oil until well blended.

Add the sliced ribeye to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes.

Heat a skillet over high heat and add a splash of oil. Once shimmering, add the marinated steak and cook for 4-5 minutes.

In the same skillet, add a drizzle of oil and toss in the sliced bell peppers. Sauté for 2-3 minutes until softened.

Butter one side of each bread slice and layer sautéed bell peppers, marinated ribeye, sesame seeds, cheddar cheese, red onion, jalapenos, and spring onions.

Top with the remaining bread slices, butter-side up, creating a stacked sandwich.

Grill the sandwiches over medium-low heat for 2-3 minutes per side, until golden brown and the cheese has melted.

Mix mayonnaise with minced garlic in a small bowl for garlic mayo.

Cut the sandwiches in half, drizzle with garlic mayo, and serve immediately.