Bulgogi Sandwich with Chive Garlic Butter

1. Partially frozen meat is much easier to slice than room temp so keep that in mind, and slice whichever cut you have, ribeye works well, I had filet mignon.
2. In a food processor, blend together, garlic, onion, soy sauce, tuna extract, sugar and either fresh pear or the carbonated drink. It acts as a sweetener and tenderizer of the meat.
3. Add smashed ginger and let marinate in fridge for at least 20 min, preferably overnight.
4. Mix roasted garlic, salt, pepper + room temperature butter + spread on sliced baguette + toast until golden brown.
5. Dice your onion and green pepper and sauce until translucent, about 3 min on high.
6. Add your marinated beef, along with the marinade and cook on med high for 3-5 min.
7. Add sliced provolone and cover to melt, then add cherry peppers and fresh ground black pepper.
8. Enjoy