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Panfry desired number of frozen 2 oz beef cube steaks over medium-high heat, turning to brown both sides. (If using 4 oz beef minute steaks, melt 1 tbsp shortening in skilled before cooking steaks.) Season with salt and pepper. Remove steaks; keep warm.
To make gravy, drain fat from skillet. For each serving, pour about 1/3 cup water into skillet. Heat to boiling, scraping brown particles from bottom of skillet. for each cup of water, stir in 1/2 tsp seasoned salt or 1 tsp. instant beef bouillon.
Set oven control at broil and/or 550F. Place desired number of buttered 1/2" slices French bread or hamburger bun halves on ungreased baking sheet. Sprinkle bread with garlic salt. Place sheet on broiler rack about 4" from heat; toast until golden brown.
Place steaks between toasted bread slices; cut in half. Serve gravy in individual small bowls. Each person can "dunk" his or her own sandwich or pour gravy over it.
To make gravy, drain fat from skillet. For each serving, pour about 1/3 cup water into skillet. Heat to boiling, scraping brown particles from bottom of skillet. for each cup of water, stir in 1/2 tsp seasoned salt or 1 tsp. instant beef bouillon.
Set oven control at broil and/or 550F. Place desired number of buttered 1/2" slices French bread or hamburger bun halves on ungreased baking sheet. Sprinkle bread with garlic salt. Place sheet on broiler rack about 4" from heat; toast until golden brown.
Place steaks between toasted bread slices; cut in half. Serve gravy in individual small bowls. Each person can "dunk" his or her own sandwich or pour gravy over it.