Start by dicing the medium onion and bell pepper into small, even pieces, and mince a couple of garlic cloves until finely chopped. Gather all your ingredients and have them ready at hand.

Heat a large skillet over medium-high heat and add olive oil. Season both sides of the sirloin steak with salt and pepper before placing it in the skillet. Sear for 4-5 minutes on each side.

In the same skillet, add the diced onion and bell pepper. Sauté for approximately 3-4 minutes until the vegetables are softened and aromatic.

Stir in the pre-cooked long-grain white rice, ensuring it’s evenly mixed with the sautéed vegetables. Sprinkle in paprika, cumin, chili powder, salt, and pepper.

Reduce the heat to low and gradually add the queso cheese to the mixture, stirring continuously until all the cheese is fully melted and creamy.

Slice the rested steak against the grain into bite-sized pieces, then gently fold it back into the skillet with the cheesy rice. Stir until evenly combined.