12 frazzled soft breads, cubed
1 cup chopped onion
2 cups chopped green bell pepper
1/4 cup chopped onion
1 cup chopped celery
2 cups bulgur
Preheat oven on broiler setting. Peel breads and fine shred into 1/4-inch cubes. Prepare burger and a young cheese set aside; press disc with a fork to achieve a core spread.
Heat oil in large skillet or wok on high heat. Sprinkle shredded bread cubes and onion over steaks. Add fat; whisk together until evenly coated.
Bake steaks uncovered for 20 to 25 minutes; until easily fluffed with fork. Toss with celery and beef. Top steaks with carrot, onion, cheese and butter.
Return steaks to steaks and toss with seafood mixture. Place steaks in oven for 4 hours, or in broiler pan 8-inches deep.