Cut potatoes into ¼" sticks. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and bake in hot oven, 10 minutes. Carefully, toss fries and bake again until lightly browned, 10 minutes. Carefully, toss fries again and bake again until golden brown, 18-20 minutes. While fries bake, prepare ingredients.

Halve and peel onion. Finely chop ¼ the onion and slice remaining into thin strips. Core tomato and cut into ¼" dice. Mince cilantro (no need to stem). Separate steak strips into a single layer and pat dry. Season all over with seasoning rub.

Place a large non-stick pan over medium-low heat. Add 1 tsp. olive oil and sliced onion to hot pan. Stir occasionally until lightly caramelized, 15-20 minutes. While onion caramelizes, toast rolls.

Separate rolls into halves. Place directly on oven rack, cut-side down. Bake until toasted, 3-5 minutes. While rolls toast, combine tomato, finely chopped onion (to taste), and half the cilantro (reserve remaining for fries) in a mixing bowl. If adding bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Serve on sandwich.

Once onions caramelize, turn heat up to high, and add steak strips to pan. Stir occasionally until no pink remains on steak, 4-6 minutes. Top with cheese and remove from burner. Plate dish as pictured on front of card, filling rolls with steak, caramelized onions, and pico de gallo. Garnish fries with remaining cilantro. Bon appétit!