For the Steak:

1 lb steak strips (sirloin, flank, or ribeye)

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon cumin

For the Flavorful Rice:

1 cup jasmine or basmati rice

2 cups beef broth

1 tablespoon butter

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon smoked paprika

For the Queso Sauce:

1 cup shredded white cheddar cheese

½ cup Monterey Jack cheese

¾ cup heavy cream

2 tablespoons cream cheese

½ teaspoon garlic powder

¼ teaspoon cayenne pepper (optional for spice)

Optional Toppings:

2 tablespoons fresh cilantro, chopped

1 jalapeño, sliced

1 tablespoon sour cream

½ cup diced tomatoes

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In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for 15-18 minutes until the liquid is absorbed. Fluff with a fork and set aside.
In a bowl, season the steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side, until browned and cooked to your desired doneness. Remove from heat and let the steak rest for 5 minutes.
In a small saucepan, heat heavy cream over low heat. Add cream cheese and stir until melted. Gradually add cheddar and Monterey Jack cheese, stirring constantly until smooth. Mix in garlic powder and cayenne pepper for extra flavor. Keep warm on low heat.
Divide the cooked rice into serving bowls. Top with steak strips, then drizzle generously with queso sauce.
Add optional toppings like chopped cilantro, diced tomatoes, jalapeño slices, or a dollop of sour cream for extra flavor. Serve immediately and enjoy!

For a vegetarian version, replace the steak with grilled vegetables like bell peppers, onions, and zucchini.

If you like it spicier, add more cayenne pepper or fresh diced jalapeños to the queso sauce.

Use cauliflower rice or quinoa for a low-carb alternative to jasmine or basmati rice.

Top with crumbled tortilla chips or add some guacamole for added flavor and crunch.