Prepare the Steak
Pat steak dry with paper towels. Rub all sides with olive oil, then season with paprika, cumin, garlic powder, salt, and pepper. Set aside to marinate lightly while preparing the rice.

Cook the Rice
Rinse rice under cold water until the water runs clear. In a pot, heat olive oil over medium heat. Add rice and garlic powder, stirring for about 2 minutes to toast. Pour in broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until all liquid is absorbed. Let sit off heat, covered, for 5 minutes before fluffing with a fork.

Sear the Steak
Heat a large skillet over high heat until very hot. Add the steak and sear for 4–5 minutes per side, depending on thickness and desired doneness. Let rest for 5–10 minutes before slicing thinly against the grain.

Make the Queso Sauce
In the same skillet, melt butter over medium heat. Add chopped garlic and cook for 1 minute. Pour in the milk and bring just to a simmer. Gradually stir in cheddar and Monterey Jack cheeses in batches until melted and smooth. Add cumin, chili powder, salt, and pepper. Stir until thick and glossy.

Assemble and Serve
Spoon rice onto plates or bowls. Top with sliced steak and pour queso sauce over everything. Add garnishes like cilantro, avocado, jalapeños, and lime if desired. Serve immediately for maximum cheesiness.