Prepare the steak: Season the steaks with salt, pepper, garlic powder, and chili powder. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3-5 minutes on each side (depending on thickness) or until they reach your desired level of doneness. Remove the steaks from the skillet and let them rest for a few minutes. Once rested, slice the steaks into thin strips.

Cook the vegetables: In the same skillet, add another tablespoon of olive oil. Add the chopped onion and bell pepper (if using). Cook for 3-4 minutes, stirring occasionally, until the vegetables have softened.

Prepare the rice: Add the rice to the skillet and cook for 1-2 minutes, stirring to coat the rice with the oil and flavors. Pour in the beef broth (or water), and bring it to a boil. Once boiling, reduce the heat to low, cover the skillet, and let the rice cook for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Add the queso: Once the rice is cooked, stir in the queso dip (or shredded cheese) and allow it to melt into the rice, creating a creamy, cheesy texture. Taste the rice and add more salt or seasonings if needed.

Assemble the dish: Add the sliced steak back into the skillet and toss to combine with the cheesy rice. Let everything heat through for 1-2 minutes.

Serve: Garnish the steak and queso rice with fresh chopped cilantro. Serve with a dollop of sour cream if desired.