Begin by placing the ribeye steak in the freezer for 30 minutes to firm it up for easier slicing.

Remove the steak from the freezer and slice into 2mm strips.

Combine the sliced steak with soy sauce, gochujang paste, minced ginger, brown sugar, rice wine, minced garlic, and black pepper in a bowl.

Mix well to coat and marinate for 30 minutes.

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

Transfer the cooked steak to a plate and let it rest.

In the same skillet, sauté sliced bell peppers for 2-3 minutes until vibrant and slightly softened.

Brush one side of each slice of thick bread with melted butter.

Assemble the sandwich with buttered sides out, layering the sautéed peppers, steak, sesame seeds, cheese, onion, and jalapeños.

Cook the sandwiches in the skillet over low-medium heat for 2-3 minutes per side until the bread is golden brown.

Drizzle garlic mayo and sweet chili sauce inside before serving warm.