4 servings SERVINGS
Ingredients
- 1 tablespoon vegetable oil
- 2 beef rib-eye steaks (about 1 pound each), cut to 1-inch thickness
- 1 jar (24 oz.) picante sauce
- 1 package (8 oz.) shredded Monterey Jack cheese
- 1/4 cup chopped onion
- 1 tablespoon seeded and minced jalapeño pepper
- 1/2 cup chopped tomato