Give your meat salt and pepper and vacuum pack it.

Turn your Sous Vide on to 56 degrees Celsius (133 degrees Fahrenheit), which results in a medium rare steak, meticulously and precisely cooked. Once it's warm, place the meat in.

Rinse your bell peppers and red onions, and place them in a bowl.

When the steak is almost done, sauté the bell peppers and red onion, then add the cheese and let it melt. The bacon should also be fried until it's crispy, on its own in a pan. Warm the baguette in the oven for five minutes.

When your steak is done in the Sous Vide, take it out, pat it dry, and then sear it on a scorching hot cast iron pan, a scorching hot grill, or possibly with a blowtorch.

Then cut the steak into very thin slices, and all that's left is to assemble your sandwich!

Enjoy :)