Start by placing the ribeye steak in the freezer for about 30 minutes. This will firm up the meat and make it easier to slice.

Once chilled, use a sharp knife to cut the steak into thin strips, aiming for about 2mm width.

In a medium bowl, combine all marinade ingredients and mix well until the sugar is dissolved. Add the steak to the marinade and let it marinate for 30 minutes.

Heat a large skillet over high heat and add oil. Carefully add marinated steak strips and stir-fry for about 4-5 minutes, until caramelized and cooked through.

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

Spread melted butter on one side of each bread slice. On the unbuttered side, layer fried peppers, steak, sesame seeds, cheddar cheese, red onion, jalapenos, and scallions. Top with another slice of bread, buttered side facing up.

Grill the sandwiches in the skillet on low-medium heat for 2-3 minutes on each side until golden and the cheese melts.

Mix mayonnaise with minced garlic for the sauce. Open sandwiches slightly and drizzle the sauce inside, adding sweet chili sauce if desired.