Place the ribeye steak in the freezer for 30 minutes to firm it up, then thinly slice against the grain into 2mm strips.

In a medium bowl, mix soy sauce, gochujang paste, minced ginger, light brown sugar, rice wine, minced garlic, and black pepper. Whisk together and add sliced steak, ensuring it's well coated. Marinate for 30 minutes.

Heat a tablespoon of oil in a skillet over high heat. Add the marinated steak (drained of excess liquid) and cook for 4-5 minutes until browned. Remove and let rest.

In the same skillet, sauté bell peppers over medium-high heat for 2-3 minutes until softened. Set aside.

Butter one side of each slice of bread. On two slices (buttered side down), layer sautéed peppers, cooked steak, sesame seeds, cheddar cheese, red onion, jalapenos, and scallions. Top with another slice of bread, butter-side up.

Toast sandwiches in the skillet or sandwich press over low-medium heat for 2-3 minutes per side until golden brown and the cheese is melted.

For the sauce, mix mayonnaise with a minced garlic clove in a small bowl. Adjust garlic to taste.

Remove sandwiches when toasted, slice in half, drizzle with garlic mayo and sweet chili sauce, and serve.