To a medium nonstick pan over medium heat, warm the olive oil.
Add Carne Asada Steaks to pan and flip often, cooking to an internal temperature of 165°F, 7-8 minutes.
Remove Carne Asada from pan and let cool 3-5 minutes before shredding. (Note: you can shred the steak using two forks or lightly chop with a knife).
To a medium mixing bowl add shredded Carne Asada, cheese, and jalapenos.
Place pan back on heat. Place a tortilla in the pan and warm 15-30 seconds to allow for more flexibility when rolling. Keep warmed tortillas wrapped in tinfoil. (Alternatively you can wrap tortillas in a damp towel and heat them in 15 second increments).
Repeat process with remaining tortillas.
Evenly fill the center of each tortilla with the Carne Asada mixture. Tightly roll, and place a toothpick through center so that it holds shape while baking.
Place assembled taquitos on a baking sheet lined with parchment paper, and lightly brush each taquito with olive oil.
Bake until tortillas are crisp, 15-20 minutes.
Remove from oven and place taquitos on a plate. Finish with desired toppings and serve warm.
