Marinate your sliced sirloin in a large bowl with salt, pepper, garlic powder, onion powder, Worcestershire sauce, and olive oil. Massage the seasonings into every piece of meat. Cover and refrigerate for at least 30 minutes, though overnight gives best results.

Cook basmati rice according to package directions. In your largest skillet, melt 1 tablespoon butter over medium heat. Add minced garlic and red pepper flakes, sizzling for 1 minute until fragrant. Fold in cooked rice, fresh parsley, and grated parmesan. Fluff with a fork and keep warm.

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

Heat skillet over high heat and add remaining 3 tablespoons butter. Working in batches to avoid crowding, sear marinated steak for 2-3 minutes per side until browned. Don't flip more than once. Let steak rest for 5 minutes before slicing against the grain.

For cheese sauce, warm milk in a saucepan over medium-low heat. Gradually whisk in shredded cheddar until melted and smooth. Remove from heat, then add cheese slices one at a time, stirring until velvety and creamy.

Build bowls by scooping garlic parmesan rice as the base, topping with caramelized vegetables and sliced steak, then finishing with a generous drizzle of cheese sauce.