Slice beef thinly. Wash scallions, slice the tip of the root ball off, discard the brown outer leaves (if you find) and chop.
In a bowl, mix together soy sauce, rice cooking wine, gochujang, honey, garlic and scallions. Put the beef into the bowl and rub the beef with the sauce. Cover with plastic wrap and refrigerate for 30 minutes.
After 30 minutes, take the bowl out of the refrigerator. In a skillet, heat olive oil and cook the beef over medium-high heat until cooked through. Add salt and black pepper to taste. Remove from the heat and set aside.
Spread cream cheese (1 tablespoon for each slice bread) on one side of each slice bread, put the beef and provolone cheese (2 slices for each). Put the other slice bread to close sandwich.
Melt 1 tablespoon butter in a large skillet over medium heat until foaming subsides. Add sandwiches and cook, swirling occasionally until brown on bottom side. Put the sandwiches on a cutting board, cooked side up.
Melt 1 tablespoon butter in the same skillet and reduce heat to medium low heat. Return the sandwiches to the skillet cooked-side up. Cook, swirling occasionally, until second side is golden brown and cheese is thoroughly melted.