Ingredients
1 tbsp vegetable oil
2 beef rib-eye steaks, about 1 lb each, 1-inch thick
24 oz Pace Picante Sauce
8 oz Monterey Jack cheese, shredded
1 small onion, chopped
1 jalapeño pepper, seeded and minced
1 small tomato, chopped
Preparation
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.
Add Picante sauce and heat to a boil.
Reduce heat to low.
Cook 10 minutes.
Divide cheese between steaks.
Cover and cook until cheese melts.
Top with onion, pepper, and tomato.
