Rinse white rice under cold water until the water runs clear. In a medium saucepan, combine rice and beef broth. Bring to a boil, reduce heat to low, cover, and let simmer for 15-20 minutes until tender.

Cut sirloin steak into bite-sized pieces. In a bowl, season with garlic powder, onion powder, paprika, salt, and pepper, ensuring all pieces are well coated.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add seasoned steak to the skillet in a single layer. Sear for 4-5 minutes on each side until browned and cooked to desired doneness.

Reduce heat to low, add queso dip to the skillet, and stir continuously for 2-3 minutes until melted and combined with the steak.

Fluff the cooked rice with a fork and add it to the skillet. Stir to combine everything for 1-2 minutes.

Taste and adjust the seasoning with additional salt and pepper if needed.

Serve hot, garnished with chopped cilantro and sliced jalapeños if desired.