• To tenderize the steaks, pound them until they are ¼ inch thick.
• Sprinkle both sides of the steaks with salt and pepper.
• Beat the egg in a shallow bowl.
• Place the Parmesan cheese, paprika, and cayenne pepper in another shallow bowl and stir well to combine.
• Divide the Parmesan mixture between 2 separate bowls so you can do a dry, wet, dry dipping of the steaks.
• Dip a steak into the first bowl of Parmesan mixture, then into the egg, then into the second bowl of Parmesan mixture, using your hands to coat all sides of the meat well.
• Place the coated steak on a clean plate and repeat with the remaining steaks.
• Place the ¼ cup of ghee in a large cast-iron skillet over medium heat.
• When hot, add the coated steaks, working in batches if necessary.
• Cook for 2 minutes or until golden brown, then flip and cook for 2 minutes on the other side.
• Repeat until all the steaks are cooked.
• Place the cooked steaks on a warm serving platter and tent with foil to keep warm.
• To make the gravy, wipe the skillet clean.
• Melt 1 tablespoon of ghee in the skillet.
• Add the onions and garlic and sauté over medium heat for 3 minutes or until the onions are translucent.
• Use a whisk to stir in the cream cheese, whisking until no clumps remain.
• Slowly add the broth while whisking.
• Cook, stirring constantly until the mixture comes to a gentle simmer and is smooth.
• Reduce the heat to medium-low and continue to simmer, stirring constantly, for 2 minutes or until thickened.
• Season to taste with salt and pepper.
• Remove the foil from the serving platter and cover the steaks in the gravy.
• Serve over mashed fauxtatoes, if desired, and garnish with chopped parsley and a drizzle of melted ghee.

Busy family tip:

• Ask your butcher to tenderize and pound the steaks thin so all you have to do is dip them in the breading and fry them for a tasty dinner!