Cut the cheese into small pieces, put in a small saucepan and put on a small fire.
When the cheese begins to melt, pour in the cream and stir to a boil. Then turn off the fire.
Cut the meat across the fibers with pieces of 2 cm thick.
Fry on both sides to a golden brown crust, salt, pepper and bring to readiness.
Serve the meat hot with sauce. Garnish is best served with vegetables or rice.