Description
A recipe for Rib-Eye Steak

Ingredients

• 1 tablespoon vegetable oil
  
• 2 beef rib-eye steaks (about 1 pound each), 1 inch thick
  
• 1 24-ounce jar Pace Picante Sauce
  
• 1 8-ounce package shredded Monterey Jack cheese (about 2 cups)
  
• 1 small onion, chopped (about 1/4 cup)
  
• 1 jalapeño pepper, seeded and minced (about 1 tablespoon)
  
• 1 small tomato, chopped (about 1/2 cup)

Preparation
Prep time: 10 minutes | Cook time: 25 minutes

1. Heat oil in 10-inch skillet over medium-high heat. Add steaks and cook about 10 minutes or until medium-rare, turning steaks halfway through cooking.

2. Add picante sauce and heat to a boil. Reduce heat to low. Cook 10 minutes.

3. Divide cheese between steaks. Cover and cook until cheese melts. Top with onion, pepper and tomato.

Inspired from a recipe by J. Arthur Garcia, Two Circle G Chuckwagon, Lubbock, Texas

Nutrition
no information available

Serves
Makes: 4 servings

Variations
no information available