Preheat oven to 500 degrees. Place peppers in oven directly on the rack or on a baking sheet or pan. Cook for 45 minutes, or until skin is charred and pepper is tender.

Remove peppers from oven, cover, and let sit until they are room temperature or cool enough to handle. Meanwhile, reduce oven heat to 350 degrees.

Remove skin from peppers. Slice down the middle and remove seeds and stems. Slice into 1/2-inch slices.

Slice onion in circles. Set aside.

Mix oil, garlic, lemon juice, salt, and pepper in medium sized bowl. Add roasted peppers to the mixture. Let marinate for 15 minutes.

Salt and pepper the raw or leftover meat. If you are cooking the meat from raw, sear all sides over high heat for 2 minutes per side or until browned. Place meat in 350-degree oven for 5 minutes. Remove and let rest.

Slice baguette down the center lengthwise. Spread goat cheese onto the bottom of the baguette.

Slice steak thinly and place slices on top of goat cheese. Place the marinated veggies on top of the steak. Top with onions, arugula, and shaved parmesan. Place other half of baguette on sandwich and serve immediately.