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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 450°F. Melt butter in a large nonstick skillet over medium to medium-high heat. Add onion and cook, stirring, for 5 minutes.
Pour beer and 1 cup broth into the pan. Stir in sugar, salt and pepper and bring to a simmer. Cook for 3 minutes. Pour the mixture into an ovenproof baking dish.
Return the skillet to medium-high heat. Sprinkle steak with Montreal seasoning. Add to the pan and brown on both sides, about 3 minutes total. Add the remaining broth to the pan, scraping up any brown bits. Transfer steak to the baking dish; pour pan contents over the steak.
Cover dish with foil and roast for 25 minutes. Remove from the oven and increase heat to broil. Open rolls slightly and toast under the broiler for 1 to 2 minutes.
Thinly slice steak against the grain and return to the baking dish. Divide meat and onions among the toasted rolls, spooning sauce over each. Serve sandwiches with additional sauce for dipping alongside.