In a medium saucepan, combine beef broth, butter, salt, garlic powder, and smoked paprika. Bring this mixture to a boil over medium-high heat. Once boiling, stir in jasmine or basmati rice, reduce the heat to low, and cover the pot. Simmer for 15–18 minutes until the liquid is absorbed and the rice is fluffy. Remove from heat and fluff with a fork before setting aside.

While the rice cooks, prepare the steak. In a bowl, season the steak strips generously with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the steak strips for 3–4 minutes on each side, or until they are nicely browned and reach your desired doneness. Let them rest for 5 minutes before slicing.

In a small saucepan, heat heavy cream over low heat until warmed through. Add the cream cheese and stir until melted and well-blended. Gradually mix in shredded cheddar and Monterey Jack cheese, stirring continuously until the queso sauce is creamy and smooth. Add garlic powder and cayenne pepper for extra flavor, then keep the sauce warm on low heat.

To create your Steak Queso Rice Bowl, divide the fluffy rice between individual bowls. Layer the sliced steak strips on top of the rice, allowing the juices to soak in. Drizzle the warm queso sauce generously over the steak to create a luscious, creamy foundation for this satisfying meal.

Finally, garnish your bowls with chopped fresh cilantro, sliced jalapeños, and diced tomatoes for a pop of color and freshness. You can also add a dollop of sour cream for extra creaminess, if desired. Serve your hearty Steak Queso Rice bowls immediately to enjoy warm and delicious flavors!