Start by patting the flank or sirloin steak dry with paper towels. Rub the steak with olive oil and season generously with paprika, ground cumin, garlic powder, salt, and pepper. Allow the seasoned steak to sit for about 10 minutes.

Heat a large skillet over medium-high heat until it’s hot. Add the seasoned steak to the skillet, cooking for 4–5 minutes on each side until a nice crust forms and it reaches an internal temperature of 135°F for medium-rare. Once cooked, remove the steak from the skillet and allow it to rest on a cutting board for at least 5 minutes.

Rinse 1 cup of long-grain white rice under cold water until the water runs clear. In a medium pot, heat a drizzle of olive oil over medium heat. Add the rice along with a teaspoon of garlic powder, stirring for about 2 minutes until the rice is lightly toasted. Then, add 2 cups of broth or water, bringing it to a boil.

Once the mixture is boiling, reduce the heat to low, cover the pot, and let the rice simmer for 18–20 minutes or until all the liquid is absorbed. When done, fluff the rice with a fork and keep it covered to stay warm while you prepare the creamy queso.

In the same skillet you used for the steak, melt 2 tablespoons of butter over medium heat. Add minced garlic cloves and sauté for about 1 minute until fragrant. Slowly pour in 2 cups of whole milk, bringing it to a gentle simmer. Gradually stir in 1 cup each of shredded cheddar and Monterey Jack cheese until smooth, then season with cumin, chili powder, salt, and pepper to taste.

To assemble your Steak Queso Rice, spoon a generous portion of the fluffy rice onto each plate. Slice the rested steak against the grain and layer it on top of the rice. Ladle the warm queso over the steak, creating a cheesy blanket of deliciousness.

Finish with a sprinkle of fresh cilantro, lime wedges, avocado slices, and sliced jalapeños as desired. Serve immediately alongside warm tortillas for a hearty meal that’s bursting with Tex-Mex flavor.