Core tomato and cut into ½" rounds. Cut potatoes into ½" wedges. Peel and halve shallot. Cut into ¼" slices. Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper.

Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer. Roast in hot oven until starting to brown, 15-18 minutes. While potatoes roast, make bacon jam.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add shallots, bacon, and a pinch of salt and pepper to hot pan. Stir often until shallot is translucent and bacon is fragrant, 4-6 minutes. Add brown sugar and ¼ cup water to pan. Bring to a simmer. Once simmering, stir occasionally until water is almost entirely evaporated, 2-4 minutes. Remove from burner.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Add demi-glace and 1 Tbsp. water. Stir occasionally until water has almost entirely evaporated, 1-2 minutes. Top steak mixture with cheese and remove from burner. Transfer steak mixture to a plate and rest, 3 minutes. Wipe pan clean and reserve.

Return pan used to cook steak to medium-high heat. Add buns, cut side down, to hot, dry pan. Toast until lightly browned, 2-3 minutes. Remove from burner. Plate dish as pictured on front of card, topping bottom bun with bacon jam, tomatoes, steak mixture, and top bun. Bon appétit!