Ribeye con Queso Diabolo – Ribeye Stuffed with Jalapeno Cheese

Stuffed Ribeye Steak - Ribey con Queso Diabolo

Ribeye con Queso Diabolo - Ribeye Stuffed with Jalapeno Cheese
Recipe type: Steak
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
Ribeye steak, butterflied and stuffed with a spicy melted mix of mature monterey jack (or cheddar), jalapenos and onion. The stuffed fillet is then topped with a sweet jalapeno cream sauce and served with the accompaniments of your choice.
  • 2 x 250g Ribeye steaks (or fillet)
  • 70g Mature Monterey Jack or cheddar, grated
  • 1 Medium onion, finely chopped
  • 2 Jalapenos, de-seeded and cut into thin strips
  • 80ml Sour cream
  • 1 Tsp Dried cumin powder
  • 1 Tsp Garlic powder
  • 1Tbs Treacle sugar
  1. Cut the steaks from the center of the fillet, 40mm thick, and tap them down with your meat mallet until 20mm thick
  2. Using a slicing knife or carving knife, butterfly the steaks
  3. Heat your pan over medium-high heat and fry the onions, half of the jalapenos, the cumin and garlic powder for 3-5 minutes until soft and they have taken on color.
  4. remove from the heat and stir in the grated cheese until it has melted into the mix
  5. Brush a heavy roasting pan or a heavy based oven-proof frying pan with oil
  6. Place the steaks in the pan and fill them with the jalapeno cheese mix. Close the steaks and brush lightly with oil
  7. Grill these (under preheated grill) on the top shelf of your oven for 6 minutes
  8. While the steaks are grilling, fry the other half of jalapeno strips for 3 minutes, then add the sour cream. Stir until sour cream has started to melt in
  9. Add the treacle sugar and stir the sauce until the sugar has dissolved
  10. Season with salt and pepper, remove from the heat and keep warm
  11. Remove the steaks from the oven and let them rest for 5 minutes,
  12. Transfer the steaks to serving platters, top with the sauce and serve immediately


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