Ingredients:

• 1 (1.9 oz) package Laurie’s Kitchen™ Chile Rojo Sauce Mix
• 1 cup water
• 4 ribeye steaks (or other quality cut)
• 1 large yellow onion (sliced thin)
• 1 can (4 oz. diced green chilies)
• 1 tablespoon butter or vegetable oil
• 2 cups shredded Monterey jack cheese

Directions:

• Preheat broiler, gas grill or light charcoal. 
• Season steaks with salt and pepper 30 minutes before grilling, and allow steaks to reach room temperature. 
• In a saucepan over medium heat, melt butter and add sliced onions. 
• Cook onions until tender, stirring often. 
• Stir in green chilies, water and Laurie’s Kitchen™ Chile Rojo Sauce Mix. 
• Let mixture simmer for 15 minutes, stirring often. 
• Grill or broil steaks to desired doneness. 
• Spoon Chili Rojo onion mixture over steaks and top with cheese. 
• Place under broiler until cheese has melted. (Serves 4)