In a large bowl, combine sliced sirloin with salt, pepper, garlic powder, onion powder, Worcestershire sauce, and optional olive oil. Massage the seasonings into the meat for maximum flavor, then cover and refrigerate for at least 30 minutes. For the best results, marinate overnight.

Prepare the basmati rice according to the package directions. In your largest skillet, melt 1 tablespoon of butter over medium heat. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.

Fold in the cooked rice, fresh parsley, and grated parmesan cheese. Fluff the mixture with a fork and keep it warm.

In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add sliced onions and bell peppers along with a sprinkle of salt and pepper.

Cook for 8-10 minutes, stirring occasionally, until the vegetables are golden and slightly charred. Transfer them to a bowl and set aside.

Heat the skillet over high heat and add the remaining 3 tablespoons of butter. Working in batches to avoid crowding, sear the marinated steak for 2-3 minutes on each side until nicely browned. Avoid flipping more than once to ensure a good sear.

Let the steak rest for 5 minutes before slicing it against the grain.

In a saucepan, warm the milk over medium-low heat. Gradually whisk in the shredded cheddar until it’s melted and smooth.

Remove the saucepan from heat and stir in the cheese slices one at a time until the sauce is velvety and creamy.

Start with a generous scoop of garlic parmesan rice at the base of each bowl. Top with caramelized veggies and sliced steak, then finish with a lavish drizzle of the creamy cheese sauce.