Begin by preparing the beef steaks; place them between plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick, then season generously with salt and pepper.

Heat a large skillet or griddle over medium heat and cook the bacon strips until they are crispy, about 4-5 minutes, then remove them and set aside on a paper towel.

In the same skillet with the bacon fat, crack the eggs carefully and fry them sunny-side up or over-easy until the whites are set but the yolks remain runny, then transfer to a plate.

Add the olive oil to the skillet and increase heat to medium-high, then sear the steaks for about 1-2 minutes per side until browned.

Once the steaks are flipped, place a slice of ham and a slice of mozzarella cheese on top of each steak, covering the pan briefly to let the cheese melt.

While the cheese melts, lightly toast the cut sides of your sandwich buns in a toaster or on a clean part of the griddle.

To assemble, spread a generous layer of mayonnaise on the bottom half of each bun, followed by the lettuce leaves and tomato slices.

Place the cheesy steak and ham stack on top of the tomatoes, then layer on the roasted red peppers and the crispy bacon strips.

Carefully top the stack with a fried egg, sprinkle with a pinch of black pepper, and close the sandwich with the top bun.

Serve immediately while hot, pressing down slightly to break the yolk for a rich sauce, paired with french fries for the full experience.