Cut potatoes into 1/4" sticks.

Stem red bell pepper, halve, seed, and remove ribs.

Place potato sticks on prepared baking sheet and toss with 2 Tbsp. olive oil until coated. Spread into a single layer on one side. Place red bell pepper on other side of baking sheet cut side down. Drizzle with 1 tsp. olive oil.

Roast in hot oven, 15 minutes.

Carefully remove from oven and transfer peppers to a plate. Gently flip potato sticks. Roast until lightly browned and tender, 13-15 minutes.

While vegetables, make aioli.

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

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

Reserve pan; no need to wipe clean.

Cut red bell pepper into 1/4" strips. Careful, pepper may be hot.

On a separate cutting board, separate steak strips into a single layer and pat dry.

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

Add red bell pepper and stir until no pink remains on steak, 3-4 minutes.

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

Transfer steak mixture to a plate. Wipe pan clean and reserve.

Split ciabatta halves.

Return pan used to cook steak to medium heat. Working in batches if necessary, add ciabatta to hot, dry pan, cut side down, and toast until lightly browned, 2-3 minutes.

Remove from burner.

Transfer fries to another mixing bowl and gently toss with 1/4 tsp. salt and Parmesan.

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