In a medium pot, bring 2 cups of beef broth, 2 tablespoons of butter, and a pinch of salt to a boil. Once boiling, add 1 cup of jasmine or basmati rice and stir. Reduce heat to low, cover, and let it simmer for 15-18 minutes until the liquid is absorbed.

While the rice is cooking, season 1 pound of steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat 2 tablespoons of olive oil in a large skillet and sear the steak for 3-4 minutes on each side until browned.

Reduce the heat to medium-low and pour in 1 cup of heavy cream. Add 4 ounces of cream cheese and stir until melted. Gradually incorporate 1 cup of shredded white cheddar and 1 cup of Monterey Jack cheese, stirring until smooth.

In serving bowls, divide the rice as the foundation. Layer the sliced steak strips atop the rice and drizzle the queso sauce over the steak.

Garnish with fresh cilantro, diced tomatoes, and sliced jalapeños. Add sour cream as desired. Serve warm.