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!

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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.)

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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. 

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