In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of long grain white rice, stirring frequently for about 3-4 minutes, or until the rice turns lightly golden. Toss in 1 finely chopped onion and 2 minced garlic cloves; sauté until the onion becomes translucent, about 2-3 minutes.

Pour in 2 cups of chicken broth and 1 cup of tomato sauce, bringing the mixture to a gentle boil over medium-high heat for about 2 minutes. Once boiling, reduce the heat to low, cover the skillet tightly, and let it simmer for 20 minutes.

While the rice is simmering, take another skillet and melt 2 tablespoons of butter over medium heat. Add 1 pound of sliced sirloin steak seasoned with Montreal steak spice, cooking it for 3-5 minutes on each side or until it reaches your desired doneness. Remove from heat and let it rest for a few minutes.

After the rice has finished cooking, remove the skillet from heat but keep it covered. Allow to sit for an additional 10 minutes off heat. Gently fluff the rice with a fork.

To serve, spread the fluffy rice onto a large platter. Arrange the cooked steak slices on top. Drizzle generous amounts of creamy Pancho’s White Queso over the steak and garnish with fresh cilantro. Pair with warm flour tortillas.