Stem bell pepper, halve, seed, and remove ribs. Cut into 1/4" strips.

Cut potatoes into 1/2" fries and pat dry.

Place fries on prepared baking sheet and toss with 4 tsp. olive oil. Spread into a single layer.

Roast in hot oven until lightly browned and tender, 28-30 minutes, gently flipping once halfway through.

While fries roast, continue recipe.

Place a large non-stick pan over medium heat. Add bacon to hot, dry pan. Stir occasionally until warmed through and crispy, 1-2 minutes.

Remove from burner. Transfer bacon to a mixing bowl and combine with mayonnaise and red pepper flakes (to taste). Set aside.

If aioli is too thick, add water, 1/2 tsp. at a time, until desired consistency is reached.

Reserve pan; no need to wipe clean.

Pat steak strips dry. Coarsely chop, then separate pieces.

Return pan used to crisp bacon to medium-high heat and add 2 tsp. olive oil. Add steak strips, bell peppers, and a pinch of salt and pepper to hot pan. Cook undisturbed until lightly browned, 2-3 minutes.

Then, stir occasionally until bell peppers are tender, no pink remains on steak, and steak strips reach a minimum internal temperature of 145 degrees, 3-4 minutes.

Add demi-glace and stir until combined, 60-90 seconds.

If pan is too dry, add water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner. Rest, 3 minutes.

Separate ciabatta, if necessary.

Place ciabatta directly on oven rack in hot oven, cut-side down, and toast until golden-brown, 2-3 minutes.

Carefully remove from oven.

After 28-30 minutes, carefully remove fries from oven. Transfer to another mixing bowl and toss with 1/4 tsp. salt and cheese until coated. Fries will be hot! Use a utensil.

Plate dish as pictured on front of card, spreading aioli on bottom ciabatta bun and topping with steak strip mixture and top ciabatta bun. Garnish fries with any remaining cheese from mixing bowl. Bon appétit!