Ingredients:

For the Steak:

• 1 ½ lbs sirloin steak, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

For the Rice:

• 2 tbsp butter
• 1 small onion, diced
• 1 red bell pepper, sliced
• 2 cups cooked rice
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp salt
• ½ cup beef broth

For the Queso:

• 1 cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese
• ½ cup heavy cream
• 1 tsp hot sauce (optional)

For Garnish:

• Chopped fresh parsley or cilantro

Instructions: 

• Heat a skillet over medium-high heat and add olive oil.  Season the steak with salt, pepper, garlic powder, and smoked paprika.  Sear for 2-3 minutes per side until browned and cooked to your desired doneness. Remove from the pan and set aside.

   

• In the same skillet, melt butter and sauté the onion and bell pepper until soft.  Stir in the cooked rice, cumin, chili powder, salt, and beef broth. Simmer for 5 minutes. 

• In a small saucepan, heat heavy cream over low heat.  Stir in Monterey Jack and cheddar cheese, whisking until smooth. Add hot sauce if using.

   

• Return the steak to the skillet and drizzle queso over the top.  Cover with a lid for 2-3 minutes to let the cheese melt.

   

• Garnish with fresh parsley or cilantro and serve warm.