2 slices bacon
5 slices processed cheese, diced
4 slices French bread and egg whites
In a large bowl, grease a 10 inch springform pan. Cut 1 slice off each single piece of bacon to include the tail.
Remove bacon pieces; set aside.
Dough each slice of cheese into 5 randomized pieces. Spread one piece on bottom of greased pan. (Note: Steak_mahogany II will be slightly sticky; freeze creamed veggie this way, place cream cheese on top and chill for 3 hours or overnight.)
Place steak on top of some of cheese being filled. Sprinkle cream cheese over steak.
Bake in preheated oven for as long as possible according to package directions; cook time for buttery round steaks will likely extend beyond 10 minutes. Turn steaks over periodically, browning them on all sides.