This steak sandwich features savory skirt steak paired with earthy mushrooms and peppery arugula.

The bread is slathered with a horseradish-mustard spread with creamy spreadable cheese at its base to pull everything together.

Cut the steak into 2 or 3 pieces to fit in a single layer in a large cast-iron skillet.

A steak sandwich on a hoagie roll cut in half

Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall

Heat 1 tablespoon oil in the skillet over high heat until shimmering.

Transfer to a cutting board and let rest for 10 minutes before thinly slicing across the grain.

Do not wipe the pan.

Skirt steak getting browned in a cast iron pan

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall

Heat the remaining 1 tablespoon oil in the pan over medium-high heat.

Whisk yogurt, cheese, mustard and horseradish together in a medium bowl until combined.

Spread the cheese mixture evenly on the cut sides of each roll.

Sliced mushrooms and onion getting browned in a cast iron pan

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall

Cut each roll in half.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

A hoagie roll split open in half, whit a bowl of horseradish cheese spread next to it

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall

Sliced cooked skirt steak and arugula on a wooden cutting board

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall