Begin by heating 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Add the cubed steak and sprinkle with your spice rub. Sear for about 5–7 minutes until browned and crusted. Remove from skillet.

Lower the heat to low and add Velveeta, sharp cheddar, and pepper jack cheese to the same skillet. Melt slowly, stirring frequently until creamy, about 5 minutes.

Stir in the undrained Rotel tomatoes, heavy cream, and diced onion. Add optional chorizo and pickled jalapeños if desired. Mix thoroughly and let simmer for 3–5 minutes.

Gently fold the seared steak back into the cheese mixture and cook over low heat for another 5 minutes, stirring occasionally.

Transfer to a serving bowl, garnish with cilantro or jalapeños, and serve immediately with tortilla chips or fresh veggies.