> 1 lb flank steak
> 1 tbsp olive oil
> 2 shallots
> 2 tbsp fresh thyme
> 1 tbsp butter
> 1 (8 oz) pkg sliced white mushrooms
> 4 hoagie rolls
> 4 tbsp whole-grain mustard
> 2 cups arugula
Season the steak with salt (in moderation) and pepper. In a medium skillet, heat olive oil on high and cook steak 5 min. per side, until a thermometer reads 140°F. Place on a cutting board and cover loosely with foil.
Meanwhile, peel and slice the shallot. Chop the thyme. In the same skillet, melt the butter on medium-high. Add the mushrooms, shallots, and thyme. Cook 5 min., until mushrooms are soft, stirring occasionally.
Halve and toast the rolls. Thinly slice the steak against the grain. Spread 1 tbsp mustard on the bottom of each roll. Divide arugula, steak, and mushroom mixture among rolls.