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Cook beans in a small saucepan over low heat until fully heated through, about 5 minutes. Keep hot until ready to use
meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and cook, stirring occasionally until fully heated through, about 4 to 6 minutes. Transfer to plate and set aside.
Heat remaining oil in the same nonstick skillet over medium heat. Crack eggs into skillet and fry, covered, until whites are set and yolks are runny, about 2 to 3 minutes.
Spread refried beans over tostadas and top with eggs, cheese, cooked steak, salsa and cilantro. Serve immediately and enjoy.
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