In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of long grain white rice, stirring frequently until slightly golden, about 3–4 minutes. Mix in 1 finely chopped small onion and 2 cloves of minced garlic, cooking until fragrant and the onion becomes translucent, approximately 2–3 minutes.

Pour in 2 cups of chicken broth and 1 cup of tomato sauce, stirring everything together. Increase heat to bring the mixture to a boil, then reduce to a simmer. Cover and let cook for about 20 minutes, or until the liquid is absorbed and the rice is tender.

While the rice cooks, prepare another skillet over medium-high heat and melt 2 tablespoons of butter. Season 1 pound of sirloin steak with Montreal steak spice, then sear the steak for about 4–5 minutes on each side.

Once rice is cooked, turn off the heat and keep covered for an additional 10 minutes.

Fluff the rice with a fork. Layer cooked steak slices on top of the rice, drizzle with Pancho's White Queso, and garnish with fresh cilantro. Serve with warm flour tortillas.