In a large bowl, combine the sliced sirloin with salt, pepper, garlic powder, onion powder, Worcestershire sauce, and olive oil. Massage the seasonings into every piece of meat, ensuring even coverage. Cover and let it marinate in the refrigerator for at least 30 minutes, preferably overnight.

Prepare your basmati rice according to package directions.

In your largest skillet, melt 1 tablespoon of butter over medium heat. Add in the minced garlic and red pepper flakes, allowing them to sizzle for about a minute until aromatic. Fold in the cooked rice, fresh parsley, and grated parmesan, fluffing everything with a fork. Keep it warm.

In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add the sliced onions and bell peppers, season with salt and pepper, and sauté for 8-10 minutes, stirring occasionally, until they turn golden and slightly charred. Transfer this mix to a bowl and set aside.

Heat the skillet over high heat and add the remaining 3 tablespoons of butter. Working in batches, sear the marinated steak for 2-3 minutes on each side until browned. Avoid flipping too often to achieve that crust. Let the steak rest for 5 minutes before slicing it against the grain.

In a saucepan over medium-low heat, warm the milk. Gradually whisk in the shredded cheddar until melted and smooth. Remove from heat, then stir in the cheese slices until you achieve a creamy texture.

Start with a scoop of garlic parmesan rice, layer on the caramelized vegetables and sliced steak, then finish with a generous drizzle of cheese sauce.