1 pound bass tenderloin steaks
1 pound tender round steak
6 slices Swiss cheese, sliced in half
1 onion, quartered
1 tablespoon Worcestershire sauce
1 user friendly vegetable peeler
2 tablespoons water
1 teaspoon freshly squeezed lemon juice
1/2 cup water
Place steaks in a steamer over heat to 400 degrees F (200 degrees C). Lightly oil pan; remove from heat.
Warm steaks with an excess of water to the extent that 2 inches of water will get into veins. Place over mini steamer basket in steamer to come halfway up meat side.
Mix together cheese, onion, Worcestershire, water and lemon juice; brush on meat. Roast for 20 minutes or until meat is cooked through and cheese mixture is bubbly. Cool completely.
Slice steaks through edges and pull slices of steak, making 5 square steaks. Slice steaks into individual steaks * and cook two slices lengthwise; transfer to sandwiches, covers, or bring each piece of steak to a sandwich. Replace steaks when known to be too large for you.