Place steak in freezer 1-2 hours before you plan to start cooking.
Preheat oven to 350°F. Spray a 9x13 casserole dish with cooking spray. Save ½ cup of the Gouda cheese to top the casserole with.
In a small saucepan, heat the milk, cream, cream cheese and Gouda cheese (what is left after saving ½ cup). Add salt, pepper and nutmeg. Heat on low to medium until all is melted and smooth. Cook for 10-15 minutes.
Cut partially frozen steak as thin as possible. Preheat a skillet over medium heat. Cook the steak in ½ tablespoon extra virgin olive oil until just done. Some of the meat will be a little pink. This is ok and preferred. Remove to a plate until it is needed later.
In same skillet the meat was cooked in, saute veggies in ½ tablespoon extra virgin olive oil until tender and caramelized. The onions will turn a caramel brown color. You can add these to the casserole, or keep on the side as a topping.
Cut biscuits into 8 small pieces each. Add to a large mixing bowl, and add steak and veggies, (if adding now), and mix well. Pour into prepared casserole dish. Pour Gouda cheese sauce over the casserole. Top with the remaining ½cup Gouda cheese.
Bake for 30 minutes. If the veggies were not added before cooking, use as a topping for individual plates.
Notes
Nutrition information includes the sautéed veggies.