Steak Sandwiches

1/2 lb Fast-fry steaks
1 tb Dijon mustard
1/2 ts Pepper
1/4 ts Salt
1 Clove of garlic, minced
2 tb Vegetable oil
2 Italian rolls, toasted
2 Onions, thinly sliced
1 tb Chopped fresh parsley

Pat steaks dry. Combine mustard, pepper, salt and garlic; spread over both sides of steaks. In large skillet, heat 1 tb of the oil over high heat; cook steaks for about 2 minutes per side or until browned. Divide among bottom halves of buns. Cover with foil and keep warm. To same skillet, add 1/4 cup water; bring to a boil, stirring to scrape up brown bits. Boil for 1 minute or until liquid is reduced to about 2 tb. Drizzle over steaks. Add remaining oil to skillet; cook onions over high heat for about 5 minutes or until browned, adding 2 tb water if necessary to prevent onions from burning. Spoon over steaks; sprinkle with parsley. Top with remaining buns.

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