• Heat the olive oil in a large skillet over medium-high heat and sauté the onions for 4 minutes. Stir in the garlic for 30 seconds.
• In a large bowl, add in the ground beef, onion mixture, eggs, panko breadcrumb, salt, garlic powder, onion powder, Italian herb blend, Worcestershire, ketchup, dijon mustard and mix with your hands until combined. Next, form them into oval shaped patties. Drizzle 1 tbs olive oil onto the pan and cook the steaks for 2 minutes per side. Remove from the pan and set aside.

Gravy:

• In the same skillet, heat 1 tbs of olive oil over medium-high. Sauté the onions for 4 minutes. Stir in the garlic for 30 seconds. Sauté the mushrooms for 5-6 minutes or until softened. Drizzle 1 tbs olive oil. Next, stir in the butter until coated. Then, stir in the flour until coated. Pour 1 cup of the beef broth, at a time, stirring constantly. Stir in the Worcestershire and dijon. Add in the steaks, cover and cook for 10 minutes, flipping halfway through.
• Serve top the steaks with the gravy and garnish with some parlsey.