Begin by placing the ribeye steak in the freezer for about 30 minutes; this makes it easier to slice. Once firm, cut the steak into thin strips, approximately 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. Mix well, then add the sliced steak, ensuring each piece is well coated. Marinate for at least 30 minutes.

Heat a skillet over high heat and add a splash of cooking oil. Once hot, add the marinated steak strips. Fry for about 4-5 minutes, stirring occasionally until cooked through.

Using the same skillet, add the red and yellow bell peppers. Sauté for about 2-3 minutes until they soften slightly.

Prepare your bread by brushing one side of each slice with melted butter. Layer cooked bell peppers, followed by the steak, sesame seeds, cheese, red onion, jalapenos, and scallions. Top with another slice of bread, butter-side up.

Heat a skillet over medium-low heat. Cook the assembled sandwiches for about 2-3 minutes on each side until golden brown and crispy.

In a small bowl, mix mayonnaise with minced garlic. Drizzle this creamy garlic mayo on the opened sandwiches before serving.