Steak Sheet Pan Supper

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2 red bell peppers, cut into thick rounds

2 yellow bell peppers, cut into thick rounds 

1 large yellow onion, cut into thick rounds (large rings only)

2 cups whole cherry tomatoes

Two 12-ounce boneless rib-eye steaks, about 1 1/2 inches thick 

4 teaspoons Montreal steak seasoning

4 tablespoon olive oil 

4 tablespoons salted butter

1 loaf crusty, artisan-style French bread, for serving