Begin by placing the ribeye steak in the freezer for 30 minutes to firm it up for easier slicing. Slice the steak into thin strips, approximately 2mm thick.

In a medium bowl, combine the soy sauce, gochujang paste, minced ginger, brown sugar, rice wine, minced garlic, and black pepper. Whisk until well combined. Add grated sweet apple and sesame oil.

Add the sliced ribeye to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and let marinate for at least 30 minutes.

Heat a large skillet over high heat. Add a splash of oil and sauté the marinated steak for 4-5 minutes until caramelized.

Add sliced red and yellow bell peppers to the skillet and cook for an additional 2-3 minutes until slightly softened.

Take thick slices of bread, butter one side of each. On one slice, layer the cooked peppers, followed by steak, grated cheddar, red onion, jalapenos, and scallions. Top with another buttered slice.

Cook the assembled sandwich in the skillet over low-to-medium heat for 2-3 minutes on each side until golden brown and the cheese melts.

Mix together mayonnaise and minced garlic in a small bowl until smooth for garlic mayo.

Drizzle the garlicky mayo and sweet chili sauce inside the sandwich before serving. Cut in half to reveal layers and enjoy.