Grilling

Southwestern Cheese Steak with Fresh Salsa

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Prep Time

10 min

Cook Time

11 min

Servings

4

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A bit of kick is added to this steak by topping with Sargento® Pepper Jack Shreds. Try a bite of salsa for a hint of freshness.

Ingredients

4 beef rib eye steaks, cut 1-inch thick

Garlic salt

1 cup (4 oz.) Sargento® Shredded Monterey Jack Cheese or Sargento® Fancy Shredded Pepper Jack 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

Directions

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.