Begin by preparing the steak. In a bowl, combine 1 lb of steak strips with 1 tablespoon of olive oil, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of garlic powder, ½ teaspoon of paprika, and ½ teaspoon of cumin. Mix well so the spices coat the meat evenly.

Heat a skillet over medium-high heat and sear the steak strips for 2 to 3 minutes on each side until nicely browned. The outside should have a crust while the inside remains juicy. Remove the steak from the skillet and set aside.

For the rice, place a saucepan over medium heat and melt 1 tablespoon of butter. Add 1 cup of jasmine or basmati rice and stir until the grains turn lightly golden and give off a nutty aroma, about 2 to 3 minutes.

Pour in 2 cups of beef broth along with ½ teaspoon of salt, ½ teaspoon of garlic powder, and ¼ teaspoon of smoked paprika. Bring the mixture to a boil, then reduce the heat to low. Cover and cook for 15 to 20 minutes until the rice is tender and the liquid is absorbed. Check halfway through to ensure even cooking.

To prepare the queso sauce, add 1 cup of shredded white cheddar, ½ cup of Monterey Jack cheese, ¾ cup of heavy cream, 2 tablespoons of cream cheese, ½ teaspoon of garlic powder, and ¼ teaspoon of cayenne pepper to a saucepan. Warm over low heat, stirring constantly until the cheese melts and the sauce becomes smooth, about 5 minutes.

Fluff the rice with a fork and transfer it to a serving plate. Place the steak strips on top and drizzle generously with the queso sauce.

For a finishing touch, sprinkle with chopped cilantro. Add jalapeño slices for spice, then serve with sour cream and diced tomatoes for a fresh, colorful presentation.