Place the beef steaks between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick. Season generously with salt and pepper.

In a large skillet over medium heat, cook the bacon slices until crispy. Remove and drain on paper towels, leaving the fat in the pan.

In the same skillet using the bacon fat, fry the eggs sunny-side up or over-easy to your preference. Remove and set aside.

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

Reduce heat to low. Top each steak with two slices of ham and two slices of mozzarella cheese. Cover the pan for 1 minute to melt the cheese.

Toast the sandwich rolls lightly. Spread a generous layer of mayonnaise on both sides of each roll.

Assemble the sandwiches by layering the lettuce and tomato on the bottom bun.

Place the cheesy steak and ham stack on top of the vegetables.

Add the crispy bacon, roasted red peppers, chopped olives, and finally the fried egg.

Carefully place the top bun on the sandwich and press down gently to secure the layers before serving immediately.