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Char Anaheim peppers in a hot pan with oil until blistered and softened. Transfer to a bowl, cover, and steam 10–15 minutes. Peel, split lengthwise, remove seeds, and flatten.
Salt steak generously and grill over hot charcoal until nicely charred. Rest 10 minutes, then chop finely.
Add shredded quesillo directly to a cast iron pan or griddle over medium heat. Lay flattened Anaheim pepper into the cheese and press lightly.
Warm tortillas. Top with peppers, chopped carne asada, and Orange Sauce.