Heat olive oil in a large skillet over medium heat. Add the rice and stir continuously until it begins to brown slightly, being careful not to let it burn.

Add the chopped onion and minced garlic to the skillet. Sauté on medium-low heat until fragrant and the onion is translucent.

Pour chicken broth and tomato sauce into the skillet with the rice. Stir well to combine. Bring to a rapid boil and boil for two minutes.

Reduce heat to low, cover the skillet, and let it simmer for 20 minutes until the liquid is absorbed and the rice is tender.

In another large skillet, melt butter over medium-high heat. Add the sliced sirloin steak and season with Montreal steak spice. Cook the steak, stirring occasionally, until it reaches desired doneness. Remove from the skillet.

After simmering the rice for 20 minutes, turn off the heat and keep the skillet covered for an additional 10 minutes.

Fluff the rice gently with a fork and place it on a serving platter. Layer the cooked steak over the rice and drizzle with Pancho's White Queso. Garnish with freshly chopped cilantro and serve with warm flour tortillas.