Step 1: Prepare the Steak

1. Season the Steak: In a large bowl, toss the thinly sliced steak with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Make sure the steak is evenly coated with the spices.
2. Sear the Steak: Heat a large skillet over medium-high heat. Add the olive oil, then cook the steak slices in batches for 2–3 minutes per side, until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

Step 2: Cook the Rice

3. Toast the Rice: In the same skillet, add the uncooked rice. Stir it over medium heat for 1–2 minutes to lightly toast it and infuse it with the remaining steak juices.
4. Add Liquid and Spices: Pour in the beef broth and stir in the cumin and chili powder. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let the rice simmer for 15–18 minutes, or until the liquid is fully absorbed and the rice is tender.

Step 3: Make the Queso Sauce

5. Sauté Aromatics: In a separate saucepan, melt the butter over medium heat. Add the chopped onion, garlic, and jalapeño (if using). Cook for 3–4 minutes, stirring frequently, until the vegetables are soft and fragrant.
6. Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream. Gradually add the shredded cheddar and Monterey Jack cheese, stirring constantly until the queso is smooth and creamy. If the sauce is too thin, dissolve 1 teaspoon of cornstarch in 2 teaspoons of cold water and stir it into the sauce to thicken. Season with salt and pepper to taste.

Step 4: Combine and Assemble

7. Layer the Ingredients: Once the rice is cooked, return the seared steak to the skillet and gently fold it into the rice. Pour the queso sauce over the steak and rice mixture, stirring gently to combine everything. Let the dish simmer for 2–3 minutes over low heat to meld the flavors.
8. Garnish and Serve: Remove the skillet from heat and garnish with fresh cilantro, diced tomatoes, sliced avocado, and a squeeze of lime. Serve hot and enjoy!