Steak and Queso Tostadas

In a large bowl, combine the steak pieces with 1 tablespoon of olive oil, Worcestershire sauce, cayenne pepper, oregano, chili powder, black pepper, salt, and paprika. Mix well to coat.

Cover the bowl and let the steak marinate in the refrigerator for at least 2 hours.

To make the queso, melt the butter in a small saucepan over medium heat. Add the flour and whisk to form a paste (a roux). Cook for 2-3 minutes, stirring constantly, until it turns a dark blonde color.

Slowly whisk in the milk a little at a time, incorporating it fully before adding more, until you have a smooth, creamy sauce.

Remove the saucepan from the heat. Stir in the shredded white cheese until fully melted, then mix in the diced green chiles. Set aside.

Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat. Once hot, add the marinated steak in a single layer.

Cook the steak, stirring occasionally, until browned on all sides and cooked to your desired doneness.

To assemble, spread a layer of either guacamole or refried beans onto each tostada shell.

Top with a generous portion of the cooked steak, then drizzle with the queso sauce.

Garnish with diced tomatoes, chopped onion, and fresh cilantro before serving.