In a medium saucepan, combine 2 cups of beef broth, 1 tablespoon of butter, and a pinch of salt with 1 teaspoon of garlic powder and 1 teaspoon of smoked paprika. Bring to a boil over medium-high heat, then reduce heat to low. Add 1 cup of basmati rice, cover, and simmer for 15-18 minutes until fluffy.

While the rice is cooking, season 1 pound of steak strips with salt, pepper, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and 1 teaspoon of cumin. Rub the spices in thoroughly.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add seasoned steak strips and sear for about 3-4 minutes on each side until browned.

Transfer the seared steak to a plate and let it rest for 5 minutes to redistribute juices.

In a saucepan over low heat, combine 1 cup of heavy cream and 4 ounces of cream cheese, stirring until melted. Gradually add 1 cup of shredded white cheddar and 1 cup of Monterey Jack cheese, stirring until melted and smooth.

Once the rice is ready, fluff it with a fork and assemble the bowls. Layer the rice, sliced steak, drizzle queso sauce, and add toppings like diced tomatoes, cilantro, or jalapeños.