melt 1 tablespoon shortening in a skillet. pan fry desired number of cubed steaks over medium-high heat, turning to brown on both sides. season with salt and pepper. remove steaks; keep warm. to make gravy, drain fat from skillet. for each serving, pour 1/3 cup water into skillet. heat to boiling, scraping brown bits from bottom of skillet. for each cup of water, stir in 1 teaspoon instant beef bouillon. set oven control to broil and/or 550 degrees. place desired number of buttered slices of french bread on an ungreased baking sheet. sprinkle 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. “dunk” sandwiches.