Let’s get cooking with these simple steps:

1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak, season with salt and pepper, and cook until browned on both sides, about 5-6 minutes. Remove from skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
3. Add the rice to the onion and garlic mixture, stirring to coat the grains with the oil.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid.
5. Stir in the shredded queso cheese and heavy cream, mixing until the cheese has melted and the rice is creamy.
6. Add the cooked steak strips back to the skillet, along with the smoked paprika. Stir to combine and heat through, about 3-4 minutes.
7. Garnish with fresh cilantro before serving, if desired.

And there you have it! A creamy, cheesy, and meaty dish that’s perfect for any occasion. I like to think of this as a little bit of magic in a skillet, much like the meals my mom used to whip up with seemingly nothing.