In a mixing bowl, combine grated garlic, chopped scallions, and marinade ingredients suitable for bulgogi-style flavor. Thinly slice the ribeye and add it to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour.

In a separate bowl, blend Kewpie mayonnaise with finely chopped kimchi, mixing until smooth. Set it aside to let the flavors marry.

Heat neutral oil in a skillet over medium heat. Add thinly sliced bell peppers, onions, and mushrooms. Sauté for 5–7 minutes until tender and slightly caramelized.

In the same skillet, increase heat to medium-high. Add the marinated ribeye in a single layer. Stir-fry for 4–6 minutes until cooked through and caramelized.

Toast hoagie rolls until golden brown. Layer the cooked ribeye, provolone cheese, sautéed vegetables, and kimchi aioli. Drizzle with gochujang sauce before closing the sandwich.