Rinse 1 cup of white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of beef broth, bringing it to a gentle boil over high heat. Once boiling, reduce to low heat, cover with a lid, and let it simmer for 15-20 minutes.

Cut the 1 pound of sirloin steak into uniform bite-sized pieces. In a mixing bowl, sprinkle the steak with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and salt and pepper to taste.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned steak once the oil is shimmering.

Cook the steak for about 4-5 minutes on each side until browned and reached desired doneness. Remove the steak and set aside.

In the same skillet, lower heat, and add 1 cup of queso dip. Stir into the steak juices until well combined and creamy.

Fluff the cooked rice with a fork, then gently fold it into the skillet with the steak and cheese mixture.

Taste and adjust seasoning before serving. Stir well to incorporate adjustments.

Serve hot, garnished with chopped cilantro and optional sliced jalapeños.