1. Place steak in bowl. Add pear, green onion, 1 1/3 cups soy sauce, sugar, sesame oil, garlic, 1/4 cup gochujang, ginger and sesame seeds. Massage mixture into steak to cover completely. Allow to marinate refrigerated for 24 hours.
2. Combine cabbage, carrots, kimchi and vinegar in bowl. Season with salt and pepper. Cover bowl with plastic wrap and refrigerate until ready to use.
3. Bring 3 quarts of water to a full rolling boil.
4. Combine 1 quart of cool tap water and 1 package of Pioneer® Au Jus Mix in a separate container. Mix with a wire whisk until lump-free.
5. Pour water and Au Jus Mix blend into boiling water. Stir until gravy returns to a boil. Simmer for 1 minute while stirring constantly. Remove from heat and stir in remaining gochujang and remaining soy sauce. Maintain internal Au Jus temperature at 165°F during service.
6. Pour 4 oz. of Au Jus into serving container and maintain internal gravy temperature at 165°F during service.
7. Working in batches, heat a few teaspoons of olive oil in large skillet over medium-high heat. Cook the thinly slicedbeef, stirring occasionally, until fully cooked and golden-brown, about 4-5 minutes. Repeat with remaining oil and steak.
8. Place 8 oz. of meat in each Breadtown Bakery™ Traditional Hoagie. Top with 2 oz. of cabbage mixture. Serve sandwiches with Au Jus.