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 Tbsp. butter or spread
2 cups shredded Monterey jack cheese

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 Chili Rojo Sauce Mix. Let mixture simmer for 15 minutes, stirring often. Grill or broil steaks to desired doneness. Spoon Chile Rojo onion mixture over steaks and top with cheese. Place under broiler until cheese has melted.

For more recipes like this one, visit Laurie’s Kitchen at www.laurieskitchen.com