Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes. Transfer to a bowl. Cook rib-eye in the same skillet, stirring occasionally, until browned and juices have evaporated, 5 to 10 minutes. Stir onion back into the skillet.
Place a handful of tortilla chips on each plate. Spoon rib-eye and onion mixture over chips; top with cheese spread and jalapeno slices.