Begin by dicing the onion and bell pepper into small pieces, and mincing the garlic to release its aromatic goodness.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the sirloin steak, searing it for 4-5 minutes without moving it.

Flip and cook for an additional 4-5 minutes until it reaches your preferred doneness. Let the steak rest for a few minutes, then slice it into bite-sized pieces.

In the same skillet, toss in the diced onion and bell pepper. Sauté them over medium heat for about 3-4 minutes.

Stir in your cooked rice along with the minced garlic, paprika, cumin, chili powder, salt, and pepper. Mix well to distribute the spices evenly for about 2-3 minutes.

Reduce the heat to low and gradually add the queso cheese to the skillet, stirring constantly for 3-5 minutes until melted.

Finally, add the sliced steak back to the skillet, mixing gently to coat the meat with the cheesy rice. Cook for an additional minute.