1-First step: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 cup long grain white rice and stir until lightly browned, but do not let it burn. Then add 1 small onion, finely chopped and 1 tablespoon minced garlic, sautéing until fragrant and translucent.

2-Second step: Pour in 2 cups chicken broth and 8 ounces tomato sauce. Stir well, then bring the mixture to a boil. Boil for two minutes, then reduce heat to low and cover the skillet.

3-Third step: Simmer the rice for 20 minutes, or until the rice is tender and the liquid is absorbed. While it simmers, you can prep and slice the steak if needed, and measure your seasoning.

4-Fourth step: While the rice cooks, melt 2 tablespoons butter in a separate skillet over medium-high heat. Add 1 pound sirloin steak, sliced seasoned with steak seasoning to taste. Cook until your steak reaches your preferred doneness, then remove the skillet from heat.

5-Fifth step: Turn off the heat under the rice, but keep the skillet covered. Let it rest for 10 minutes so the flavors absorb and the texture stays ideal.

6-Final step: Fluff the rice with a fork and spread it on a serving platter. Top with the cooked steak and drizzle generously with warm white queso for drizzling. Garnish with fresh cilantro, chopped for garnish and serve with warm flour tortillas for serving.