✓ Pat the steaks dry with paper towels.

✓ In a small bowl, mix together the smoked paprika, ground cumin, garlic powder, chili powder, salt, and black pepper. Rub this spice mixture evenly over both sides of each steak.

✓ Heat 1 tablespoon of oil in a large skillet or grill pan over high heat until it shimmers.

✓ Add the steaks to the hot pan and sear for 3-4 minutes on each side, or until they reach your desired doneness (rare, medium-rare, etc.).

✓ Remove the steaks from the pan and let them rest on a cutting board.

✓ In the same skillet, add the remaining tablespoon of oil if needed. Reduce heat to medium and sauté the diced onion for 2-3 minutes until softened and translucent.

✓ Add the minced serrano or jalapeño peppers to the pan and cook for an additional 1-2 minutes, stirring occasionally, until they start to release their juices but remain crisp.

✓ In a small bowl, mix together the softened cream cheese, shredded cheddar cheese, milk (or heavy cream), and lime juice. Stir gently until well combined; set aside.

✓ Return the skillet with onions and peppers to medium-high heat.

✓ Pour in the cheese mixture and stir continuously for 3-5 minutes or until the sauce has thickened slightly and the cheeses are fully melted, ensuring a smooth consistency.

✓ If desired, garnish the steak slices with finely chopped scallions or diced avocado to add freshness and color.

✓ Spoon the chile con queso over the seared steaks.

✓ Garnish with chopped cilantro for an extra burst of flavor.