Pat the steak dry using paper towels. Rub with olive oil then press in cumin, paprika, garlic powder, salt, and pepper. Let it rest while you prep the other parts. This helps the spices soak in and the meat cook more evenly.

Rinse rice under cold water until clear. Heat olive oil in a medium pot. Add rice and garlic powder, stirring constantly to coat and toast lightly. Pour in broth, bring to a boil, then cover and simmer over low heat for about twenty minutes or until tender.

Heat a large skillet over high heat. When it is very hot, add the steak. Cook for four to five minutes per side depending on thickness and preferred doneness. Remove and let it rest five to ten minutes before slicing across the grain into thin strips.

In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in milk and bring to a gentle simmer. Slowly add cheese by handfuls, stirring until fully melted and smooth. Season with cumin, chili powder, salt, and pepper.

Scoop rice into bowls or plates. Top with steak strips and pour warm queso over everything. Garnish with fresh cilantro, lime, avocado, and jalapeños if desired. Serve immediately while everything is still hot and melty.