Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 tbsp. vegetable oil

  3. 2 beef ribeye steaks, about 16 ounces each 24 ounce jar picante sauce

  4. 2 cups shredded Monterey Jack cheese

  5. 1/4 cup chopped onion

  6. 1 tbsp. canned, chopped jalapeno pepper

  7. 1/2 cup chopped tomato

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over medium high heat. Add steaks and cook about 10 minutes for medium-rare, turning once. Add picante sauce and bring to a boil. Reduce heat to low and simmer 10 minutes. Sprinkle 1 cup Monterey Jack cheese over each steak. Cover and cook 2 to 3 minutes until cheese is melted. Stir together onion, tomato and jalapeno in a small bowl. Cut steaks in half and divide between 4 plates. Spoon tomato mixture over steaks and serve immediately.

  2. *This recipe can also be prepared over a campfire.


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