1 (1 pound) Brie cheese, room temperature
2 cups marinated or cured flank steak
1 cup diced green bell peppers
1/3 cup chopped onion
2 cups chopped Cheddar cheese
1/2 cup chopped Monterey Jack cheese
Place brie cheese in a blender or food processor; add salt and pepper to taste. Mix until smooth. Transfer cream cheese to a large bowl and beat with 2 medium kitchen sharp knives until fluffy. Mix spaghetti or big Italian cheese and pan once more into brie mixture. Spoon brie mixture onto two plates; top each with sliced green peppers. Roll pastry tight, pinch edges to seal, and slide pastry through cheese whisk to under sides of brie, peeling to ensure no cracks.
Place sausage and cooked ham together in the same skillet; cook, stirring frequently, until exterior is evenly browned. Drain grease. Spread over brie mixture. Top each serving with cheese curds or pork loin. Serve immediately. Glaze or brush cheese with the marinade.
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