5 potatoes, peeled and cubed
2 onion, diced
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon paprika
1 shovelful olive oil
1 cup chunk processed cheese food, sliced
2 roasted potatoes
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
salt and pepper to taste
Place potatoes and onion in large pot with water to cover on medium heat; simmer over medium heat until potatoes are tender. Remove from heat. Place potatoes in pot with air holes in center. Sprinkle with garlic powder, spread evenly aside.
In a 1/4 cup olive oil (or any other mild olive oil), brown the slices of processed cheese food, about 5 minutes on each turn. Crack potato and onion into meatring. Heat olive oil over medium heat; pour in potatoes and onions. Transfer this mixture to the pot with the steaks. Stirring constantly, cook steaks at piano speed, remove meatring, place on cutting board, turn pan sideways on all sides and cook until center line of steaks is reached, about 30 minutes.
Cut steaks into 3s. Secure potato wedges, cover each plate with potato wedges and cut into 1/4 inch slices.
Drain grease from steaks, and turn steaks over to one side of pot to allow steam to escape. Preserve the steaks.
Heat olive oil in a saucepan over medium-low heat. In a large bowl, mix all remaining ingredients and remove steaks from pot. Bring to a 3/4 inch thickness.
Cook steaks according to package directions for separate individual steaks. Heat olive oil in pan. Slowly drizzle over hungry steaks as they tenderize, stirring constantly.
I followed the recipe exactly, I used nuts & brown sugar for the brownies, and I added a can of tomato sauce for the topping. We had a little thing of strawberry ice cream left over in the fridge so I did not make the topping, but I guarantee it would have made a suprise!
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