1 pound beef elbow steaks
1 pound processed cheese spread
1/4 cup butter, melted
8 ounces cream cheese, softened
2 tablespoons curry powder
1 teaspoon crushed cinnamon food allspice
1 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch roasting pan.
Steak the elbow steaks 18 inches from the heat source. Drizzle melted butter over the steaks. Spread on roasting pan using a teaspoon. Spread the mushroom paste evenly over the mixture. Coat roasting pan with butter butter mixture. Spoon cream cheese over steaks. Spread mushroom paste over steaks; top steaks with cream cheese.
Grate cheese spread into roasting pan. Place creamed cheese spread on top of cheese spread. Brush cream cheese over steaks. Slice steaks into bite size pieces.
Bake steaks in preheated oven for 25-35 minutes, or until steak is very well done. Remove steaks from oven and brush butter all over the steaks. Return steaks to oven. Cook 10 minutes more of basting with wire rack pans and 15 minutes more in the preheated oven, until steaks are done.
Remove steaks from oven. Brush cheese coat over steaks. Set foil seam-free to absorb excess heat. Sprinkle steak with bread crumbs, then spoon melted butter over steaks.
Roast steaks in preheated oven for 45 minutes, or until cheese is melted and a toothpick inserted into the center comes out clean. Turn steaks over, and brush with bread crumbs. Remove from oven and a foil packet or confectioners' glaze may be used. Serve steaks warm or at room temperature.