Slice cooked Carne Asada steak across the grain into slices and then into bite-size pieces.
Heat olive oil in a heavy skillet over medium heat until hot. Add steak; cook and stir until heated through and slightly crisped, 3 to 5 minutes. Season to taste with salt and pepper. Remove from heat and set aside.
Spread chips onto a quarter sheet pan in a single layer with chips overlapping, but not stacked. Bake 5 minutes until lightly crisp and fragrant.
Top hot chips evenly in 3 layers: ½ of cheese, followed by Carne Asada pieces, finishing with remaining cheese. Bake 5 to 7 minutes until cheese has melted.
Serve hot, topped with jalapeño slices and cilantro (optional) and Pico de Gallo, guacamole and sour cream on the side.
Note that preparation time does not include making Pico de Gallo or guacamole from scratch, but I recommend that you do! :)
If you've just grilled your Carne Asada, you can skip the step of heating it up in a skillet.
It's worth it to shred your own cheese. Skip the bagged stuff that's coated in potato starch or cellulose powder as it doesn't melt well.
Feel free to adjust the amount of shredded cheese. I've seen recipes with much less than I suggest and up to twice as much - the amount is definitely subjective. I encourage you to make these your own!