TLDR: Just like pork, steak cooked for an extended period of time starts to shred and get mushy. It's not what most would call a traditional steak, but if you're open minded, people like pulled pork as well as pork chops...
Serious Eats has very thorough sous vide guides on both steak and chicken.
Here's what they have on steak timing:
To figure out exactly what happens when you cook steak sous vide for
extended periods, I cooked identical steaks at 130°F (54°C) for
periods ranging from one hour all the way up to 48 hours. I found that
the most important differences typically occurred between the four-
and 24-hour marks.
Take a look at these slices of steak I've cut off and torn:
As you can see, the steak cooked for just one hour stretches and pulls
when you tear it. This gives the steak a pleasant amount of chew. It's
still tender, but it tastes like a steak. By the time we hit four
hours, that chew has been reduced a bit. Connective tissue has broken
down, and individual muscle fibrils split apart easily instead of
sticking together, though a four-hour steak is still pretty decent.
Head all the way over to the 24-hour mark or beyond, and your steak
ends up nearly shredding as you pull it apart. It's a strange
mouthfeel: The steak is still plenty juicy (a steak cooked 24 hours
loses barely any more moisture than a steak cooked for one hour), but
the meat shreds instead of offering resistance or chew.