In a mixing bowl, combine grated garlic, thinly sliced ribeye, soy sauce, sugar, and sesame oil. Let marinate for at least 1 hour in the refrigerator.

Prepare the kimchi aioli by mixing kewpie mayo with chopped kimchi and sliced scallions in a small bowl. Set aside.

Preheat a large skillet over medium-high heat and add neutral oil. Sauté sliced green bell pepper, onion, and mushrooms for about 5–7 minutes.

In the same skillet, add the marinated ribeye and sear for about 3–4 minutes, draining excess liquid if necessary.

Toast the hoagie rolls until lightly golden, then scoop out some bread. Layer cooked vegetables and ribeye, followed by provolone cheese. Drizzle with gochujang sauce.

Place assembled sandwiches under the broiler for about 1–2 minutes until cheese melts.

Spread kimchi aioli on toasted sides of hoagie rolls, assemble the sandwich halves, and enjoy!