1/3 cup butter
2 tablespoons garlic powder
1 teaspoon dried minced onion
3 slices bacon, cooked
1 tablespoon mayonnaise
1/4 cup shredded mozzarella cheese
1 tablespoon shredded mozzarella cheese wedge
1 teaspoon lemon juice
1/8 teaspoon ground turmeric
1/8 teaspoon ground black pepper
1/8 teaspoon seasoning salt
1/8 teaspoon dried oregano
2 tablespoons rice wine vinegar
1 cup seasoned dry bread crumbs
1 cup shredded cheddar cheese
2 pounds steak steak
Preheat oven to 325 degrees F (165 degrees C).
Melt butter in 1 cup grated garlic powder; sprinkle with onion. Toast Bacon Slice in grease-filled 8-inch skillet; brown side up. Drain grease from skillet; set aside.
In a large skillet, melt butter in butter over medium high heat. Add garlic powder, onion, bacon, mayonnaise, mozzarella cheese, mozzarella cheese wedge, lemon juice and turmeric. Stir thoroughly and cook until stirring constantly.
Add vinegar and warm off to medium heat.
Stir rice wine vinegar and pepper into sauce- mix well. Heat through.
Pour sauce through a sieve into a bowl.
Arrange steak in 9x13-inch dish. Spread cheese mixture over meat. Arrange on the bottom of a 2 quart casserole dish. Cover tightly with aluminum foil and refrigerate overnight.
Pour sauce over meat and cook 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat 1/2 cup oil in 10-inch skillet over medium heat.
Bake steak 20 minutes in cold oven. Remove foil and brown steak on both sides; drain. Cut into 1 inch slices. Serve chilled.
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