Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.
Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.
Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks into thin slices.
Meanwhile, spread 1 teaspoon cheese spread onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.
Nutrition information per serving: 180 Calories; 61.2 kcal Calories from fat; 6.8 g Total Fat; 2.7 g Saturated Fat; 0.2 g Trans Fat; 0.2 g Polyunsaturated Fat; 1.5 g Monounsaturated Fat; 40.2 mg Cholesterol; 248.5 mg Sodium; 14.6 g Total Carbohydrate; 0.2 g Dietary Fiber; 15 g Protein; 2.1 mg Iron; 106.9 mg Potassium; 5.2 mg NE Niacin; 0.3 mg Vitamin B6; 1.7 mcg Vitamin B12; 1.7 mg Zinc; 10.3 mcg Selenium; 28.9 mg Choline;