Preparation: Coat steaks all over with pepper. Mix mayonnaise, mustard, and
horseradishhorseradish This ancient herb (one of the five bitter herbs of the Jewish Passover festival) is a native of east... (Click for more details)
in small bowl for dressing. Cover steaks and
dressingdressing 1. A sauce usually cold used to coat or top salads and some cold vegetable, fish and meat dishes. ... (Click for more details)
separately and refrigerate at least 30 minutes and up to 1 day.
Toss thinly sliced mushrooms and
lemonlemon Throughout the eons, lemons have been used for a multitude of nonculinary purposes as an epilepsy r... (Click for more details)
juice in medium bowl to
coatcoat In cooking, this term refers to covering food with an outer "coating." It can mean dipping or rollin... (Click for more details)
evenly. Sprinkle lightly with salt. Brush heavy large
skilletskillet see FRYING PAN ... (Click for more details)
generously with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; let stand 15 minutes. Cook
baconbacon Side pork (the side of a pig) that has been CURED and smoked. Because fat gives bacon its sweet flav... (Click for more details)
in same
skilletskillet see FRYING PAN ... (Click for more details)
over medium-high heat until
brownbrown To cook quickly over high heat, causing the surface of the food to turn brown while the interior sta... (Click for more details)
and crisp. Using tongs, transfer
baconbacon Side pork (the side of a pig) that has been CURED and smoked. Because fat gives bacon its sweet flav... (Click for more details)
to paper towels to drain.
Place roll bottoms on plates; spread with dressing. Slice steaks thinly and divide among rolls. Top with bacon, mushrooms, and arugula. Cover sandwiches with roll tops and serve.
Makes 6 servings.
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