Preheat grill to 350 degrees.
Begin by roasting garlic. Cut the top off both heads of garlic. Place on a square of tinfoil; top with evoo and salt. Close tightly in tinfoil. Roast for 1 hour at 350 degrees or until tender.
Slice loaf of Italian bread in half lengthwise. Oil both halves. Spread 4 Tbsp of butter on each half. Spread 1 head of roasted garlic on each half. Top with parmesan cheese, oregano and salt to taste. Bake at 350 degrees for 10 min.
Slice peppers and onions with a wide julienne cut. Sautee mushrooms, onions and pepper in a 12” cast iron pan over medium high heat until tender.
Season ribeye’s with Mesquite Peppercorn Lager rub and reverse sear on the grill. Cook indirect to 115 degrees internal, then give a hard sear. Or cook to your desired doneness, as long as that doneness is medium rare. Rest and slice thinly.
Warm the 1 cup of marinara in a small pot.
Garlic bread bottom, marinara, sliced ribeye, sauteed veggies, cheese, more veg, and more cheese. Onto a sheet pan and back on the grill for 5-7 min, or until cheese is melted. Top, cut, and serve!