Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.

Add the thinly sliced steak to the hot skillet in a single layer, searing for about 3-4 minutes until browned.

In the same skillet, add the chopped onion and minced garlic, sautéing for 2-3 minutes until translucent.

Pour in 1 cup of rice, stirring to coat it with the oil, onions, and garlic. Toast the rice for 1-2 minutes.

Pour in 2 cups of beef broth along with 1 teaspoon of cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Bring to a boil.

Once boiling, reduce heat to low, cover, and let it simmer for 15-20 minutes until the rice is tender.

Stir in 1 to 2 cups of queso blanco or cheese along with sour cream. Mix until well combined.

Return the seared steak to the skillet, folding it through the creamy rice mixture. Heat for another 2-3 minutes.

Garnish with freshly chopped cilantro if using and serve hot.