Rinse 1 cup of uncooked white rice under cold water until the water runs clear. Combine with 2 cups of beef broth in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until tender.

Cut the sirloin steak into bite-sized pieces. Season with garlic powder, onion powder, paprika, salt, and pepper in a mixing bowl.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned steak pieces in a single layer, searing for 4-5 minutes on each side until browned and cooked to desired doneness.

Reduce skillet heat to low. Gradually stir in the queso dip until melted and creamy, about 2-3 minutes.

Fluff the cooked rice, then gently fold it into the steak and queso mixture, stirring until fully combined.

Adjust seasoning, serving hot and garnishing with chopped cilantro and jalapeños if desired.