Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, ensuring it coats the bottom of the pan.

Season 1 pound of sirloin steak strips with 1 teaspoon of chili powder, ½ teaspoon of garlic powder, and a sprinkle of salt and pepper. Rub the spices into the meat.

Add the seasoned steak strips to the skillet in a single layer. Sear for 4–5 minutes until browned and cooked to your liking.

In a large mixing bowl, combine 2 cups of cooked white rice, ½ cup of diced tomatoes, ½ cup of rinsed black beans, ½ cup of thawed corn, ½ cup of diced bell pepper, and ¼ cup of diced red onion. Toss until well blended.

Pour in ¾ cup of queso blanco cheese sauce over the mixture. Stir well to ensure even coating with the cheese.

Gently fold in the cooked steak strips to the rice mixture, being careful not to overmix.

Sprinkle freshly chopped cilantro over the dish if desired.

Serve hot in bowls or as a filling for burritos or wraps.