In a medium bowl, combine the cabbage, carrots, vinegar, and salt. Toss well to combine, then let sit at room temperature for at least 20 minutes (or up to a few hours), tossing occasionally, until slightly softened and tangy.

Preheat the grill to high heat (475℉ to 500℉). Dip a wadded paper towel in oil and, using tongs, wipe the oil evenly over the grates. Be careful not to use too much oil to avoid starting a flare-up—a little goes a long way here.

Pat the ribeyes dry and season generously on both sides with salt and black pepper.

Grill for 4 to 5 minutes per side, covered, for medium-rare or until your desired doneness is reached. Transfer to a cutting board and let rest for 5 to 10 minutes.

While the steak rests, place a griddle on the grill over medium-high heat (about 450℉), cover, and let the griddle get smoking hot. Sprinkle an even layer of Monterey Jack cheese directly onto the hot griddle, about the size of your tortillas.

Let the cheese melt, undisturbed, until bubbling and lightly golden around the edges. Place a flour tortilla directly on top of the melted cheese, gently pressing so it adheres. Cook for 1 to 2 minutes, until the cheese forms a deep golden, crispy crust. Using a spatula, carefully lift the tortilla—the cheese should be fully attached and crisp on the outside. Transfer to a plate, cheese-side up, and repeat with remaining tortillas.

Cut the steaks into 1/2-inch cubes. Top each cheese-crusted tortilla with ribeye, a scoop of quick-pickled cabbage, cilantro, and diced white onion. Serve with lime wedges for squeezing and top with creamy jalapeño hot sauce (or your favorite hot sauce!)