In a large bowl, combine the steak ingredients: ground turkey, panko crumbs, dry mustard, garlic powder, Worcestershire sauce, tomato paste, salt and black pepper. Using your hands, mix everything together evenly.
Flatten the turkey so its level, and score the meat into 6 equal portions. Portion the meat into oval patties about ½ inch thick.
In a large deep sided skillet, melt the butter and olive oil over medium-high heat. Add the turkey patties and fry them for 3-4 minutes on each side until deep brown and the internal temp is at least 155°F.
Remove the patties to a plate and cover with foil to keep warm.
Reduce the heat to medium-low and add the sliced mushrooms and onions to the same skillet. Cook until soft and golden brown, about 10-12 minutes. If the onions start to look dry or are getting dark too fast, add a little extra olive oil to the skillet.
Stir in the tomato paste and Worcestershire sauce.
Then stir in the beef broth while scraping the bottom of the skillet. Increase the heat to medium-high and cook for 2-3 minutes.
Whisk together the corn starch and water until smooth.
Add the corn starch slurry to the skillet and whisk it in well. Bring to a bubble and cook until thickened, about 3-4 minutes.
Reduce heat to low and add the turkey steaks back to the skillet. Simmer for 3-5 minutes.
Serve over mashed potatoes, rice, butter noodles or cauliflower rice and enjoy!