Place 2 tortillas on a work surface.

Evenly spread 1/4 cup of cheddar cheese on each tortilla.

Divide the sliced steak evenly between the two tortillas.

Sprinkle jalapeno on top of the steak to taste.

Spoon 1/4 cup of salsa over the steak and jalapenos on each tortilla, draining excess liquid.

Top with the remaining cheddar cheese.

Place another tortilla on top of each quesadilla and press down firmly to seal.

Heat a large skillet over high heat.

Add 1 1/2 tsp of vegetable oil and swirl to coat the bottom of the skillet.

Lower the heat to medium.

Carefully transfer one quesadilla to the pan.

Cook until the bottom tortilla is golden brown, about 2 minutes.

Carefully slide the quesadilla onto a dinner plate, invert another plate over it.

Hold them securely together; flip plates to leave the quesadilla browned side up.

Slide the tortilla back into the hot pan to cook the other side until golden brown, about 2-3 minutes.

Repeat with the remaining quesadilla.

Cut the quesadillas into 8 to 10 wedges.

Transfer the wedges to a serving platter.

Garnish with more salsa and cilantro sprigs.