In a medium saucepan, combine 2 cups of beef broth, 1 tablespoon of butter, ½ teaspoon of salt, ½ teaspoon of garlic powder, and ½ teaspoon of smoked paprika. Bring to a boil, then stir in 1 cup of rice. Reduce heat, cover, and simmer for 15-18 minutes. Fluff rice and set aside.

Prepare steak strips by mixing with 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of garlic powder, ½ teaspoon of paprika, and 1 teaspoon of cumin. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook steak strips for 3-4 minutes per side. Remove from heat and rest.

In a small saucepan, heat 1 cup of heavy cream over low heat. Add 4 ounces of softened cream cheese and mix until smooth. Gradually stir in 1 cup of shredded white cheddar and 1 cup of Monterey Jack cheese until creamy. Add ½ teaspoon of garlic powder and cayenne pepper to taste. Keep warm.

Spoon cooked rice into bowls, layer steak on top, and drizzle warm queso sauce over it.

Add garnishes like fresh cilantro, jalapeños, and diced tomatoes. Optionally add sour cream. Serve immediately.