Southwestern Cheese Steak with Fresh Salsa
4 beef rib eye steaks, cut 1-inch thick
1 cup (4 oz.) Sargento® Fancy Monterey Jack Shredded Cheese or Sargento® Fancy Pepper Jack Shredded Cheese
2 medium tomatoes, diced
1 can (4-1/2 oz.) chopped green chilies, undrained
1/4 cup onion, finely chopped
1/4 cup cilantro, chopped
1/4 tsp. salt
Sprinkle steaks with garlic salt to taste. Grill over medium hot coals 5 minutes per side for medium rare or until desired doneness.
Sprinkle cheese over steaks and continue grilling or broiling 1 minute or until cheese is melted.
While steaks cook, combine tomatoes, green chilies, onion, cilantro and salt; mix well. Transfer steaks to serving plates; top with salsa
Pairs Well With