01 -
Heat olive oil in a skillet over medium-high heat. Pat steak slices dry and season with chili powder, garlic powder, cumin, salt, and black pepper. Sear steak for 2–3 minutes per side until cooked to preference. Remove from the pan and let rest; if needed, slice thinly against the grain.
02 -
In a separate pan, melt butter or heat oil over medium heat. Add cooked rice, onion powder, paprika, and salt. Stir and heat through for 2–3 minutes, ensuring all grains are evenly seasoned. Set aside and keep warm.
03 -
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, until lightly bubbling. Gradually pour in the milk, whisking continuously, and cook for 2–3 minutes until mixture begins to thicken. Stir in cheese and optional chilies; mix until smooth and creamy. Season with salt to taste and keep warm.
04 -
Layer seasoned rice onto plates or bowls. Arrange sliced steak atop the rice. Drizzle generously with hot queso sauce. Garnish with cilantro, diced tomatoes, avocado or guacamole, sour cream, and green onions as desired. Serve immediately.