For the Skillet:

• 1½ lbs skirt steak or ribeye, thinly sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1/8 tsp pepper, to your liking
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 1 cup shredded Monterey Jack or cheddar cheese
• ¾ cup queso dip (store-bought or homemade)

For the Mexican Rice:

• 1 tbsp oil
• 1 cup long grain white rice
• 1 ¾ cups chicken broth
• ½ cup tomato sauce
• 1 tsp cumin
• ½ tsp garlic powder
• Salt, to your liking