Heat the EVOO in skillet over med-low/med heat, add onions, roasted peppers seasoned with salt & pepper, cook until softened but not yet carmelized. 12 to 15 minutes. Add parsley.
Heat up a large skillet on high.
In a small saucepan, melt butter and stir in chopped garlic over low heat. Remove from heat and let sit.
Season steaks on one side with salt & pepper, face down in hot skillet for about three minutes. When meat is easily moved, season that side with salt & pepper and flip. Reduce heat to medium and let cook for about 7 minutes for medium rare, 8 to 10 for a little pink. Remove meat and allow to rest for a few. Slice steaks 1/4 inch thickness.
While steaks are cooking, toast bread under broiler.
Pile onions/roasted red peppers ontop of bread, top with sliced steak, spoon on the garlic butter down over each portion.