Prepare the marinade for steak by combining the soy sauce, lime juice, oil, garlic, oregano, cumin, and chipotle powder in a bowl. 

Add the steak to the marinade. Cover and store in the fridge for at least one hour - but it can stay there overnight if necessary. 

When you are ready to cook, heat a skillet over a medium-high heat and use a slotted spoon to transfer the steak to the skillet. Discard any remaining marinade.

While the steak cooks, smear the jalapeño sauce onto one tortilla.

When the steak is cooked to your liking, transfer it a plate and keep warm. In a separate skillet (preferably non-stick), place the second low carb tortilla and load it up with the cheese.

Cook over a medium heat until the cheese starts to melt at the edges. Add the steak, and top with the first tortilla. Cook for a few minutes then carefully flip it over. Cook until the tortilla underneath is crispy and the cheese has melted.

Transfer to a cutting board and cut it into 6 wedges.