Pat steak dry with paper towels. Rub with olive oil and coat both sides with paprika, cumin, garlic powder, salt, and pepper.

Heat a large skillet until very hot. Sear steak for 4–5 minutes per side based on thickness and preferred doneness.

Transfer steak to a cutting board and let rest 5–10 minutes. Slice thinly across the grain to maintain tenderness.

Rinse rice under cold water. Heat olive oil in a pot, stir in rice and garlic powder to coat, toast lightly, then add broth or water. Bring to boil, cover, and simmer on low for 18–20 minutes.

In the same skillet used for steak, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour in milk and bring to a gentle simmer.

Gradually add shredded cheeses, stirring until smooth. Season with cumin, chili powder, salt, and pepper to taste.

Spoon rice onto plates, top with sliced steak, and ladle warm queso sauce over. Add garnishes such as cilantro, lime, avocado, and jalapeños.