1 pound lean ground beef
2 (8 ounce) packages cream cheese, softened
2 (10 ounce) cans Monterey Jack cheese, diced
1 pint marshmallow creme
2 teaspoons white sugar
2 tablespoons Worcestershire sauce
2 tablespoons dark rum
2 cloves garlic, minced
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large 5 inch skillet.
Place beef cubes in a 9x13 inch baking dish. Adjust the amount and thickness of the cheese depending on desired size of steaks. Top with crushed marshmallow, sliced and melted peanuts.
Bake steaks for 30 minutes in preheated oven. Remove steaks from baking dish and place on ungreased baking sheet while it sets.
In a medium mixing bowl, beat cream cheese, Monterey Jack cheese, Splenda, sugar and Worcestershire sauce until fluffy. Mix in corn syrup. Spread mixture over steaks, smoothing underneath onto steaks. Cover and refrigerate overnight.
The next morning, turn steaks over and bake for 10 minutes in preheated oven. Turn steaks again each hour or so (each steak needs to be turned once to maintain its shape).
Preheat the oven to 400 degrees F (200 degrees C). With hands,
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