In a large skillet, heat olive oil over medium heat. Add the rice, stirring for 3 minutes until golden, then add onion and garlic and sauté until fragrant and translucent.

Pour in chicken broth and tomato sauce, bring to a boil for about 2 minutes, then reduce heat, cover, and simmer for 20 minutes until the rice absorbs liquid.

In a separate skillet, melt butter over medium-high heat. Season steak with Montreal steak spice, cook for 4-5 minutes until browned, then let rest.

After the rice finishes cooking, let it sit covered for 10 minutes for flavors to meld.

Fluff rice with a fork, transfer to a serving platter, layer with steak, drizzle with queso, and garnish with cilantro. Serve with warm tortillas.