Begin by slicing your sirloin or flank steak into thin strips and placing them in a mixing bowl. Add fresh lime juice, chili powder, garlic powder, and olive oil, ensuring the steak is well coated. Let it marinate for at least 10 minutes.

Heat a large skillet over medium-high heat, adding a splash of olive oil. Once the oil shimmers, add the marinated steak strips in a single layer. Sear for about 4-6 minutes, turning occasionally until they are browned and slightly charred on the outside while remaining juicy inside. Remove the steak from the skillet and let it rest.

In a separate saucepan, pour your queso cheese sauce over low heat. Stir continuously for about 3-5 minutes until the sauce is smooth and heated through.

Take your cooked white rice, which can also be flavored with chicken broth for extra depth, and place it in wide bowls. Layer the seared steak strips generously over the rice, allowing the juices to mingle. Drizzle the warm queso sauce liberally over the steak and rice.

Finish your Steak and Queso Rice with a sprinkle of freshly chopped cilantro for a burst of color and flavor. Serve immediately while the dish is warm.