Cut frozen steaks into 1-inch strips and cook as directed on package; set aside. Parboil the potatoes and brown in a skillet with 1 Tbsp. oil. In a separate pan, make a white sauce: melt butter, whisk in flour; cook 2 minutes over low heat. Gradually whisk in milk, cook over medium heat about 5 minutes until desired thickness. To serve, top potatoes and steak with sliced egg. Drizzle with white sauce; sprinkle with parsley.
Submitted by: Bill Joerger , Engine 49, Philadelphia, PA