Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 2 tbsp avocado oil
  • 1 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 4 extra-large flour tortillas (12-inch)
  • 4 small flour tortillas (6-inch)
  • 4 tostada shells
  • 1 cup nacho cheese sauce
  • 1.5 cups shredded Monterey Jack cheese
  • 1 large bell pepper, sliced thin
  • 1 small white onion, sliced into half-moons
  • 1 cup shredded iceberg lettuce
  • 0.5 cup Roma tomatoes, diced and drained
  • 0.25 cup sour cream

Instructions:

  1. Toss the sliced steak in avocado oil, lime juice, cumin, smoked paprika, garlic powder, salt, and pepper. Let marinate for 10 minutes while prepping vegetables.
  2. Heat a large cast-iron skillet over medium-high heat until wisps of smoke appear. Sear the steak strips in a single layer for 2–3 minutes per side until a mahogany-colored crust forms. Remove meat and set aside to rest for 3 minutes.
  3. In the same skillet, sauté the bell peppers and onions until softened and slightly charred. Remove from heat.
  4. Lay an extra-large flour tortilla on a flat surface. Spread a portion of nacho cheese in the center, followed by the seared steak and sautéed vegetables. Sprinkle with Monterey Jack cheese.
  5. Place a crunchy tostada shell directly on top of the meat and cheese. Spread sour cream on the tostada, then layer with shredded lettuce and diced tomatoes.
  6. Place a small 6-inch tortilla over the center. Fold the edges of the large tortilla upward and inward toward the center, creating pleats until the 'bomb' is sealed.
  7. Place the bomb seam-side down in the hot skillet. Press down with a heavy plate or bacon press. Sear for 2 minutes per side until golden brown and the cheese is fully melted.