Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Slice the sirloin steak into thin strips and season with chili powder, garlic powder, salt, and pepper.

Add the seasoned steak strips to the skillet and cook for 4-5 minutes until browned and cooked through.

In a mixing bowl, combine 2 cups of cooked white rice with diced tomatoes, canned black beans, frozen corn, diced bell pepper, and red onion. Mix gently.

Stir in your desired amount of queso blanco cheese sauce into the rice and veggie mixture until creamy.

Fold the cooked steak into the cheesy rice mixture.

Serve hot in bowls or use as a filling for burritos, topped with fresh cilantro.