Ingredients

2 medium or one large ribeye steak (approximately 320g or 0.7lb total)

2 tbsp soy sauce

2 tbsp gochujang paste

1 tsp minced ginger

2 tbsp light brown sugar

2 tbsp rice wine

2 garlic cloves (peeled and minced)

½ tsp black pepper

1 grated sweet apple (no need to peel)

1 tbsp toasted sesame oil

1 tbsp oil

½ red bell pepper (de-seeded and sliced)

½ yellow bell pepper (de-seeded and sliced)

4 thick slices of bread from a large loaf (approx 65-75g per slice, tiger bread recommended)

2 tbsp salted butter (melted)

¼ tsp sesame seeds

75 g (2/3 cup) mature cheddar cheese (grated)

½ small red onion (peeled and sliced)

2 small jalapenos (sliced)

3 spring onions (scallions, sliced into thin strips)

3 tbsp mayonnaise

1 small garlic clove (peeled and minced)

2 tsp sweet chilli sauce

Instructions

Step 1: Place the steak in the freezer for 30 minutes to firm up; this makes it easier to slice thinly.

Step 2: Remove the steak from the freezer and carefully slice into thin 2mm strips.

Step 3: In a bowl, combine the steak slices with soy sauce, gochujang, minced ginger, light brown sugar, rice wine, minced garlic, black pepper, grated apple, and toasted sesame oil. Mix well, cover, and marinate for 30 minutes in the fridge if longer.

Step 4: Heat the oil in a large frying pan over high heat. Add the steak and cook for 4-5 minutes, stirring occasionally, until cooked through and starting to caramelize. Drain excess liquid if necessary.

Step 5: Remove steak from pan and let rest on a plate for 2-3 minutes.

Step 6: In the same pan, cook the sliced red and yellow bell peppers for 2-3 minutes until slightly softened. Remove from the pan.

Step 7: Brush melted butter onto one side of each bread slice.

Step 8: Place two slices butter-side-down on a board or plate. Layer on cooked peppers, steak, sesame seeds, grated cheddar, red onion, jalapenos, and spring onions. Top with the remaining bread slices, butter-side facing out.

Step 9: Cook sandwiches in a frying pan over low to medium heat for 2-3 minutes per side, until bread is golden and cheese has melted. A sandwich press can be used if available.

Step 10: Mix mayonnaise with minced garlic. Open the sandwich tops and drizzle with garlic mayo and sweet chilli sauce. Close sandwiches and serve immediately.

Tips & Variations

For extra heat, add more jalapenos or a dash of sriracha to the marinade.

Use sourdough or ciabatta bread if tiger bread is unavailable; just choose a thick slice.

Substitute ribeye with sirloin or flank steak for a leaner option.

Make the garlic mayo in advance and store it in the fridge to save time.

Toast the peppers a little longer if you prefer them softer and sweeter.

FAQs

Can I prepare the marinade and steak ahead of time?

Yes, the steak can be marinated for up to 24 hours in the fridge. This can deepen the flavor and make it more tender.

What can I use if I can’t find gochujang paste?

If gochujang is unavailable, mix equal parts miso paste, chili powder, and a little honey for a somewhat similar spicy-sweet flavor, though it won’t be exactly the same.