Slice the loaf of bread lengthwise into two halves. Place both halves of the bread onto the lined baking sheet, cut side up.
In a small bowl, combine the garlic, butter, salt, and pepper. Spread an equal amount of the mixture over the cut sides of the bread. Set aside while you make the Philly cheesesteak toppings.
Slice the meat into thin strips. Season strips with salt and pepper and set aside.
To a large cast-iron skillet over medium heat, add olive oil and butter. Once the butter is melted and the oil is hot, add onions. Cook, stirring frequently until caramelized (about 10-15 minutes). If using green peppers, add them to the skillet in the final 5 minutes of cooking the onions. Transfer onions (and peppers) to a plate and cover to keep warm.
To the same skillet over medium heat, add the ribeye slices.
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