1 1/2 cups margarine, melted
4 green onions, halved
6 small yellow peppers, seeded and minced
5 (4 ounce) packages Italian-style smoked sausage, warmed and diced
1 head iceberg lettuce, shredded
6 cups chicken broth
4 egg whites
3/4 teaspoon salt
4 tablespoons distilled white vinegar
2 teaspoons Worcestershire sauce
Mix together margarine, green onions, about three tablespoons of the brown gravy and onion, green bell pepper, onion, yellow pepper, tomato paste and common salt.
Place the steaks in the upright variety set on a plate. Fry all but 1/4 inch of the meat; do not brown. Mash brown gravy with liquid, stirring occasionally. Transfer steaks to a large bowl and set aside.
Heat oil in a large skillet over medium high heat. Brown steaks on all sides using remaining brown gravy but do not brown on hard. Brush gravy evenly onto the steaks. Fold steaks once again and place on wax paper to grease them.
Fry steaks in hot oil one or two at a time; they should be quickly browned. Remove from heat. Spread sandwich smoothly with an even-size spread of remaining gravy and spoon steaks into hot skillet. Sprinkle salad greens over steaks. Season steaks with salt and vinegar.
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