Add the shaved ribeye to a large bowl and season with the Korean BBQ rub and 1/3 cup of Korean BBQ sauce. Toss thoroughly until evenly coated, then marinate for at least 1 hour in the refrigerator.

Preheat your grill to high heat and place a wok directly over the coals until it becomes extremely hot (may also cook on a griddle or cast iron pan) and begins to lightly smoke. Add the neutral oil followed by the diced onion, sautéing for 5–7 minutes until softened and lightly caramelized, then remove and set aside.

Add the marinated ribeye to the hot wok in an even layer. Cook over high heat for 4–6 minutes, stirring and chopping occasionally until fully cooked and slightly caramelized around the edges.

Return the onions to the wok and pour in the remaining Korean BBQ sauce. Toss everything together and cook for another 1–2 minutes until the sauce thickens slightly and coats the meat evenly.

While the steak cooks, prepare the fries according to package instructions until crispy and golden brown. Immediately season the fries lightly with seasoning salt after cooking.

To assemble, pile the fries onto a serving platter and top with white American cheese so it begins to melt from the heat. Add the Korean cheesesteak mixture, then finish with sriracha mayo, sliced green onions, and everything bagel seasoning before serving hot.