Marinate the sliced ribeye in a bowl with soy sauce, gochujang, sesame oil, and sugar for at least 30 minutes.
In a skillet over medium-high heat, add a bit of oil and sauté the marinated beef until it’s browned and cooked through, about 5-7 minutes.
Add chopped kimchi to the skillet and stir everything together, cooking for an additional 2-3 minutes until heated through.
Layer the shredded provolone cheese over the beef and kimchi mixture, covering it to allow the cheese to melt, about 2 minutes.
Toast the hoagie rolls in the oven until lightly golden, about 5 minutes.
Spoon the beef and kimchi mixture into each toasted hoagie roll, garnishing with green onions as desired.
Serve immediately while warm and enjoy your Spicy Kimchi Bulgogi Cheesesteak!
