In a large cast iron pan, or large frying pan, heat oil over medium heat.
Cut leftover rib eye roast into small pieces and place into a large bowl.
Sprinkle with cumin, garlic salt and pepper. Stir.
Add meat mixture to pan along with orange juice and lime juice. Stir and cook until heated thoroughly, and juice reduces down a bit, about 7-10 minutes
Heat tortillas in a frying pan then add meat mixture to center of a double tortilla, add onions and cilantro.
Top with Cholula green pepper sauce if desired along with the juice of from a lime wedge and a bit of queso asadero cheese.