Begin by placing the ribeye steak in the freezer for about 30 minutes. This will firm it up, making it easier to slice.

In a mixing bowl, combine soy sauce, gochujang, minced ginger, light brown sugar, rice wine, crushed garlic, freshly cracked black pepper, grated apple, and toasted sesame oil. Stir well to create a fragrant marinade. Toss in the sliced steak, ensuring each piece is evenly coated. Let it marinate for at least 30 minutes.

Heat a skillet over high heat and add a drizzle of oil. Once hot, carefully add the marinated steak to the pan. Sear for 4-5 minutes, or until the steak is caramelized and deeply browned, turning occasionally.

In the same skillet, add the sliced red and yellow bell peppers. Sauté on high heat for 2-3 minutes until they become tender yet vibrant in color.

Take thick slices of bread and brush one side of each slice generously with melted salted butter. On the non-buttered side of two slices, layer sautéed peppers, cooked steak, a sprinkle of sesame seeds, slices of mature cheddar cheese, red onion, jalapenos, and spring onions.

In the skillet, reduce the heat to low-medium. Carefully place the assembled sandwiches in the pan and grill for about 2-3 minutes on each side until golden crust and melty cheese forms.

While the sandwiches grill, prepare the garlic mayo by mixing mayonnaise with minced garlic in a small bowl. Drizzle this creamy mixture inside the sandwiches along with a hint of sweet chili sauce before serving.