In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season with salt and pepper. Cook for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.

In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic, smoked paprika, and ground cumin, cooking for an additional minute until fragrant.

Stir in the cooked rice and beef broth, mixing well to combine. Return the cooked steak to the skillet and stir until everything is heated through, about 2-3 minutes.

Sprinkle the shredded cheddar cheese over the top of the mixture. Cover the skillet and let it cook for another 2-3 minutes until the cheese is melted.

Remove from heat, garnish with fresh parsley, and serve warm.