Ingredients

3 Russet Potatoes

Ribeye Steak

Seasoning Salt

Pepper

Oregano

Butter

Thyme

Rosemary

Olive Oil

Sour Cream

For the Pico De Gallo

4 Tomatoes

1 Jalapeño

1 Red Onion

Cilantro

Lime

Salt

For Guacamole

6 Avocados

Pico de gallo

Lime Juice

Salt

For the Cheese Sauce

Butter

10 oz Evaporated Milk

8 oz Cheddar Cheese

8 oz Pepper Jack Cheese
Directions
Step 1
Start by dicing and frying your potatoes. Once they are almost done cooking add your seasonings. Seasoning salt, pepper and oregano.

Russet Potatoes

Seasoning Salt

Pepper

Oregano

Olive Oil
Step 2
Allow steak to reach room temperature. Season with salt and pepper on each side and pat seasoning in. Sear steak on each side for 5-6 minutes or until desired temperature.

Ribeye Steak

Seasoning Salt

Pepper

Olive Oil
Step 3
Add butter, thyme, and rosemary to the pan and baste the steak. Allow steak to rest until cool.

Butter

Thyme

Rosemary
Step 4
For cheese sauce: add butter, evaporated milk, cheddar and pepper jack cheese to pot. Stir until fully melted.

For the Cheese Sauce

Butter

10 oz Evaporated Milk

8 oz Cheddar Cheese

8 oz Pepper Jack Cheese
Step 5
Pico de gallo: Dice and mix tomatoes, jalapeños, onion, and cilantro. Add lime and salt to taste

For the Pico De Gallo

4 Tomatoes

1 Jalapeño

1 Red Onion

Cilantro

Lime

Salt
Step 6
For Guacamole: mash up 6 avocados, add pico de gallo, lime juice, and salt to taste.

For Guacamole

6 Avocados

Pico de gallo

Lime Juice

Salt
Step 7
Now to assemble your dish. Add potatoes to your serving dish. Diced up cooled steak. Start to layer your potatoes. Add your cheese sauce, steak, and top off with pico de gallo, guacamole and sour cream.

Russet Potatoes

Ribeye Steak

For the Cheese Sauce

For Guacamole

For the Pico De Gallo

Sour Cream