Season steak with salt and pepper. 

Heat 1 tablespoon oil in a cast iron skillet over medium high heat. Add seasoned steak and stir frequently until beef browns and most liquid evaporates. Remove from heat and set aside.

Heat 1 tablespoon oil in a nonstick skillet over low-medium heat. Add beaten eggs and fold until eggs are set. Remove from heat and set aside.

Combine crema Mexicana, jalapeño, cilantro, avocado, lime juice, and garlic salt in a blender. Blend until smooth. Transfer avocado crema to a salsa dish.

Heat ½ teaspoon oil in a skillet over medium heat. Place a slice of queso fresco on hot skillet. Place two tortillas on skillet, one covering the slice of cheese, when cheese begins to char, turn both tortillas over, one with the slice of cheese on top. Add scrambled egg, and beef on top. Remove from heat when egg and beef have heated through. Repeat with remaining ingredients. Transfer to a serving dish, top with salsa, avocado crema and cover with second tortilla. Serve.