Rib-Eye Steak

Rib-Eye Steak


(3 votes) 4 3

When your cowboys and cowgirls come home after riding the range — hungry — do what cowboy cooks have done for generations. Add the tang of tomatoes, the zip of peppers and the sweet heat of onions to this delicious rib eye steak!

Shared by
Bradenton, FL


  • 1 Tbs. vegetable oil
  • 2 beef rib-eye steaks (about 1 lb. each), 1-inch thick
  • 1 24-oz. jar Pace Picante Sauce
  • 1 8-oz. pkg. shredded Monterey Jack cheese (about 2 C.)
  • 1 sm. onion, chopped (about 1/4 C.)
  • 1 jalapeño pepper, seeded and minced (about 1 tablespoon)
  • 1 sm. tomato, chopped (about 1/2 C.)

Our Readers Also Loved


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. 

Around The Web