Southwestern Cheese Steak with Fresh Salsa
  • 4 beef rib eye steaks, cut 1-inch thick
  • Garlic salt
  • 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
  1. Sprinkle steaks with garlic salt to taste. Grill over medium hot coals 5 minutes per side for medium rare or until desired doneness.
  2. Sprinkle cheese over steaks and continue grilling or broiling 1 minute or until cheese is melted.
  3. While steaks cook, combine tomatoes, green chilies, onion, cilantro and salt; mix well. Transfer steaks to serving plates; top with salsa
from Sargento