In a medium saucepan, combine beef broth, 2 tablespoons of butter, 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Bring the mixture to a boil over medium heat. Once boiling, stir in 1 cup of long-grain rice, reduce heat to low, and cover. Simmer for 15-18 minutes until the broth is absorbed. Fluff the rice with a fork and set aside.

While the rice is cooking, season 1 pound of steak strips with salt, pepper, garlic powder, and paprika. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the steak strips to the skillet and sear them for about 3-4 minutes per side, or until reaching your desired doneness. Once cooked, remove the steak from the skillet and let it rest for 5 minutes before slicing into thin strips.

In a small saucepan, pour in 1 cup of heavy cream and heat over low to medium-low heat, stirring gently. Add 4 ounces of cream cheese and stir continuously until melted and smooth. Gradually mix in 1 cup each of shredded cheddar cheese and Monterey Jack cheese, allowing each addition to melt into the sauce fully. Season with 1 teaspoon garlic powder and cayenne pepper to taste. Keep the queso warm while you assemble the Steak Queso Rice.

To create your Steak Queso Rice bowls, divide the fluffy rice among serving bowls. Layer on the tender steak strips, then generously drizzle the rich queso sauce over each bowl. Optionally sprinkle toppings such as diced tomatoes, sliced jalapeños, or fresh cilantro. Serve immediately.