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1
Set oven to 400 degrees.
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2
Slice the beef into bite-size squares (about 1-1/4-inch squares), and roll in the steak seasoning.
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3
Coat the cubed seasoned steak pieces in a plastic bag containing the flour, salt and pepper mixture until each piece is individually coated.
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4
Refrigerate steak while continuing preparation.
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5
In a bowl, thoroughly blend corn flake crumbs, chopped pecans, Parmesan cheese, paprika and nutmeg (if using); set aside.
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6
In a saucepan, melt margaine.
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7
Whisk in the 2 Tbsp flour, stir until all the flour is completely dissolved.
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8
Add in the half and half cream (half and half cream is recommended as milk usually will scorth the bottom of the pot, but milk can be used if desired); heat and stir until the mixture comes to a light boil.
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9
Lower the heat to simmer.
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10
Add in the grated cheese and Worcestershire sauce; continue stirring and cooking until the cheese melts.
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11
Remove from heat; keep the cheese mixture warm.
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12
Remove the steak pieces from the fridge.
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13
Dip each floured steak square in cheese sauce.
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14
Then roll in bowl of dry crumbs (making sure that all sides are coated well).
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15
Place on a well-greased or non-stick coated cookie sheet (leaving spaces between each square).
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16
Bake for 15 minutes, or until steak squares are a deep golden brown.
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17
Cool slightly before removing from the pan with a spatula.
