In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of long-grain white rice and sauté it for about 3–4 minutes until it starts to turn lightly golden brown. Stir in 1 chopped onion and 2 minced garlic cloves, cooking until the onion is translucent, about 2 minutes.

Pour in 2 cups of chicken broth and 1 cup of tomato sauce. Bring to a rolling boil, then reduce heat to low, covering the skillet. Let the rice simmer for about 20 minutes or until all liquid is absorbed.

Meanwhile, in a separate skillet, melt 2 tablespoons of butter over medium-high heat. Season 1 pound of sirloin steak with Montreal steak spice and sear for about 3–4 minutes on each side.

Once the rice is done, remove from heat but keep covered for 10 minutes. Uncover and fluff the rice gently with a fork.

To assemble, scoop a portion of rice onto each plate, layer with steak slices, drizzle with Pancho’s White Queso, and garnish with fresh cilantro. Serve with warm flour tortillas.